Chicken Enchilada Quinoa Bake

Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake. ...MORE + LESS -

2 tablespoons olive oil

1 small onion, finely chopped

2 1/2 cups cooked quinoa (white or red)

1 1/2 cups shredded cooked chicken breast

1 can (540 mL) black beans

1 can (127 mL) Old El Paso™ chopped green chilies

1 tablespoon chili powder

2 cups canned enchilada sauce

1/2 cup shredded sharp Cheddar cheese

1 cup shredded pepper Jack cheese (4 oz)

Sour cream or plain Greek yogurt

Sliced avocado

Fresh cilantro

Crumbled cotija (white Mexican) cheese, if desired

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1

Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
2

Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3

Reduce heat to low. Add quinoa, chicken, black beans, green chilies, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
4

Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
5

Bake 10 to 15 minutes.
6

Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.