Chicken & Quinoa Enchilada Bake


1 cup quinoa

2 cup chicken bone broth ( to cook quinoa)

1 tbsp. extra-virgin olive oil

1/2 large onion, diced

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

1 tsp onion powder

2 cup shredded rotisserie chicken (or 1 lb chicken breasts)

1 cup black beans

1 cup red enchilada sauce

1 1/2 cup Shredded Monterey Jack or cheese alternative (my fav is Creamy Cashew Fiesta dip: trader joes) 

1 cup tomatoes crushed


Diced avocado

Freshly chopped cilantro


Preheat oven to 350º. 

In a small saucepan, combine quinoa and chicken bone broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes. You can also use precooked quinoa in a bag and reduce broth to 1 cup and skip to next step.

In a large skillet, heat oil. Add onion, and garlic and cook until soft, about 6 minutes. Add cumin, onion powder, and chili powder and stir until combined. 

Add cooked shredded chicken, black beans, and enchilada sauce and stir well. Add cooked quinoa and stir until combined.

Pour mixture into a casserole dish and then top with cheese (optional). Bake for 15 minutes or until cheese is melted..

Garnish with avocado, cilantro, and enjoy!

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