Chicken Enchilada Quinoa Style

Chicken Enchilada Quinoa Style
Cook's notes: An easy, one-skillet recipe with the flavor of chicken enchiladas complete with juicy shredded chicken, onions, peppers, corn, black beans, plenty of melted cheese and paired with quinoa. Not only is it a time saver not having to roll enchiladas with filling. but quinoa is healthier than carb-heavy flour tortillas. Trust me, you won't even miss the traditional enchiladas. This delicious recipe best served day it's made but will keep airtight in the fridge. You may need to add more broth. 

Recipe serves four and was adapted from damndelicious.com and averiecooks.com

Ingredients:

• 2-1/2 - 3 cups shredded chicken (use a rotisserie chicken as a  timesaver) 
• 2 tablespoons olive oil
• 1 cup sweet Vidalia or yellow onion, peeled and diced small
• 1 cup mini sweet red and yellow peppers 
• 1 cup quinoa (I used white)
• 1-1/2 cups chicken or vegetable broth 
• 1 cup red enchilada sauce
• 1 cup corn (fresh or frozen)
• 1 cup  black beans, drained and rinsed
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika (regular paprika may be substituted)
• Salt and pepper to taste
• 2 cups shredded Mexican cheese blend-low fat
• 1 cup diced Roma tomatoes
• 1 avocado, peeled, seeded, and diced small
• Optional cilantro

Directions:

• In a large skillet or saucepan, add the olive oil, sauté onions and peppers over medium-high heat for about 5 minutes, or until onions begin to soften. 
• Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
• Add the broth and reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
• Add the shredded chicken, enchilada sauce, corn, black beans, cumin, smoked paprika,  chili powder, salt and pepper. Combine thoroughly and cook uncovered over medium heat until all ingredients are warmed through, about 8-10 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
• Reduce heat to low, evenly sprinkle in the cheese and add diced tomatoes. Cover pan and cook until cheese has melted, about 4 minutes.
• Garnish with avocado and cilantro.