Ingredients

The following ingredients have 10 Servings
  • 1 cup uncooked quinoa, rinsed
  • 1 1/2 cups chicken or vegetable broth
  • 1 lb. boneless skinless chicken breasts
  • 1 14 ounce can black beans, rinsed and drained
  • 2 cups shredded cheese
  • 4 cups enchilada sauce (use canned sauce OR see recipe below)
  • 10 10-inch flour tortillas
  • 1 28 ounce can tomatoes (refilled once with water or broth)
  • 3 tablespoons chili powder
  • 3 tablespoons taco or Southwestern seasoning
  • half an onion, chopped
  • 3 cloves garlic
  • 1 jalapeno, ribs and seeds removed
  • 1/2 teaspoon salt (more to taste)

Instruction

  • If the chicken breasts are large, cut them in half or in fourths. Put the quinoa, broth, and chicken in a rice cooker. Select the “white rice” setting – when it’s done, just double check that the chicken is cooked through. You can shred it with two forks directly in the pot.
  • If you’re making your own sauce, puree all the sauce ingredients in a blender. If you want, simmer the sauce for a while to bring out more flavor. But this is the lazy girl’s enchiladas, so…
  • Pour about half of the sauce, half of the cheese, and the black beans directly into the rice cooker with the cooked quinoa and chicken – stir to combine.
  • Preheat the oven to 400 degrees. Place a scoop of the quinoa chicken filling in the center of a tortilla. Roll up and place seam-side down in a 9×13 baking dish. Repeat until all tortillas are filled.
  • Top with remaining sauce and cheese. Bake, covered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Serve!