A little spicy, a little cheesy, a little creamy. That’s what happens when you cook quinoa with ingredients that traditionally belong inside a rolled corn tortilla. It’s simply delicious.
And major bonus points for also being very healthy! There are three ways to make this easy one pot quinoa enchilada recipe:
- Just like I made it (which is technically a two pot recipe – the chicken needs to be boiled separately)
- Without the shredded chicken for a lighter one pot dish.
- By substituting chicken broth for vegetable broth and omitting chicken and cheese for a completely vegan one pot meal.
This one pot quinoa enchilada recipe is very easy to make – less than 10 minutes to prep and about 15 minutes to cook. And you won’t believe how tasty and satisfying it is!
It tastes like an enchilada but without the excessive mountain of melted cheese on top and oily mess left at the bottom of the plate.
Sliced avocados give the dish a creamy texture, the sliced jalapeno adds heat, diced tomatoes sweeten the pot and a squeeze of lime brightens everything up.
Sprinkle a little cheddar cheese and fresh cilantro on top and you have a one pot quinoa enchilada that has as many different flavors as it has colors!
There is so much going on in that one pot quinoa enchilada that it should keep any Mexican food lover happy. The addition of shredded chicken is optional though I personally prefer it with.
It adds a layer of decadence and brings the whole dish that much closer to what an actual chicken enchilada tastes like. It’s a little more work but well worth it – submerge the chicken breasts in boiling hot water and cover for 10-12 minutes. Drain and let the chicken cool to room temperature.
Lastly, use your fingers to shred the chicken.
I love this technique because no oil is used and the chicken always comes out so moist and tender. It’s also perfect for salads (like this spicy Vietnamese chicken cabbage salad or cucumber and sesame chicken salad) and soups (like a traditional Cambodian Chicken Soup).
One Pot Quinoa Enchilada (with Shredded Chicken)
Find all the same flavors of a decadent chicken enchilada dinner but without the guilt! This one pot quinoa enchilada recipe is Healthy, VERY easy to make and so tasty, both kids and adults love it!
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 4 people 1x
- Category: Main
- Method: One pot
- Cuisine: Mexican
- 2 tablespoons grapeseed oil
- 1 red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 jalapeno (finely chopped (optional – ONLY if you like it spicy!)
- 1 1/2 cup quinoa
- 1 cup low sodium chicken stock
- 10.05 ounces can black beans
- 14.5 ounces can diced tomatoes
- 10 ounces can mild enchilada sauce
- 1 avocado (peeled and cored and sliced bite size)
- 1/2 pound skinless (boneless chicken cutlets or breast, optional)
- 1/4 cup cilantro (chopped)
- shredded cheddar cheese (for topping, optional)
- lime wedges
- In a deep skillet or medium high heat, add grapeseed oil, onions, garlic and jalapeno and cook for 3 minutes, until onions are translucent.
- Add chicken stock, black beans, diced tomatoes, enchilada sauce and quinoa. Stir well, bring to boil and lower heat to a simmer. Cover and cook for about 15-17 minutes, until quinoa is cooked and most of the liquid is absorbed. Turn the heat off.
- Add avocado, cilantro and shredded chicken and mix well. Serve topped with shredded cheddar, lime and a few cilantro leaves.
For shredded chicken:
- Bring a medium sized pot of water to boil. Turn the heat off and add chicken to the pot. Cover and leave in water for 12 minutes (until chicken is cooked through).
- Take the chicken out of the water and let cool to room temperature (or put it in the freezer for about 7 minutes).
- Use your fingers to shred the chicken, it’s very easy! Set aside on a plate.
Rinse quinoa (if it doesn’t say pre-rinsed on the package) vigorously to remove the bitter coating, otherwise it won’t taste good!
Keywords: recipe, poultry, grains