Lazy Girl Chicken Quinoa Enchiladas

• uncooked quinoa, rinsed↗1 cup
• chicken or vegetable broth↗1.5 cup
• boneless skinless chicken breasts↗1
• can black beans, rinsed and drained↗1
• shredded cheese2 cup
• enchilada sauce4 cup

  use canned sauce OR see recipe below

• inch flour tortillas10
• can tomatoes (refilled once with water or broth)1
• chili powder↗3 tablespoon
• taco or Southwestern seasoning3 tablespoon
• half an onion, chopped0.5
• cloves garlic↗3
• jalapeno, ribs and seeds removed↗1
• salt↗0.5 teaspoon

  more to taste

Step-by-step instructions

1. 1

   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.

2. 2

   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…

3. 3

   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.

4. 4

   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.

5. 5

   Top with remaining sauce and cheese. Bake, covered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Serve!