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One Pot Quinoa Enchilada (with Shredded Chicken)

Caroline Phelps
  • 23 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 lb

Chicken cutlets or breast, skinless boneless

1 10.05 ounce can

Black beans

1/4 cup

Cilantro

2 cloves

Garlic

1

Jalapeno

1

Lime, wedges

1

Red onion

1 14.5 ounce can

Tomatoes

1 cup

Chicken stock, low sodium

1 1/2 cups

Quinoa

2 tbsp

Grapeseed oil

1

Cheddar cheese

1 10 ounce can

Enchilada sauce, mild

1

Avocado (peeled and cored and sliced bite size)