Chicken enchilada quinoa bake

This recipe sounded really good and not too difficult. So I figured I would try it out.

The first two things I did was cook the quinoa and the chicken. I had some shredded rotisserie chicken in the freezer that I also used, mixed in with chicken breast.


While the chicken and quinoa cooked, I diced up the onion, rinsed out the black beans and opened all necessary cans.


Once everything was prepped, I started cooking the onions.


The next step is to add the chicken, beans, chiles, enchilada sauce, quinoa, chile powder, and cheddar cheese. Once it is all mixed together, it is transferred to a baking dish.


The next step said to add Monterey Jack cheese, but I chose to use mozzarella because it is what I had on hand. I think this might have been a misstep.

The dish baked for 15 minutes and spent 5 more minutes on broil. It looked delicious when it came out.

Once served, there was sour cream, cilantro, and avocado to garnish. The recipe also suggested a Mexican cheese but once I again, I opted not to.

This quinoa bake was really good, but I think it needed a bit more flavor. Monterey Jack cheese would have probably added the flavor it was lacking.

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