This easy, one-skillet recipe is ready in 30 minutes and has the flavor of chicken enchiladas complete with juicy shredded chicken, onions, red peppers, corn, black beans, and plenty of melted cheese.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chicken enchilada skillet, enchilada quinoa, enchilada skillet, Mexican quinoa, Mexican quinoa casserole, one pan enchilada skillet
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
2cupssweet Vidalia or yellow onionpeeled and diced small (about 1 large onion)
1red bell peppertrimmed, seeded, and diced small; reserve a few pieces for garnishing
1cupquinoaI used white
1 ½cupswater
3cupsshredded chickenuse about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
1cupred enchilada sauce
1cupcornfresh or frozen
1cupcooked black beansdrained and rinsed
2teaspoonscumin
1teaspoonsmoked paprikaregular paprika may be substituted
1teaspoonblack pepper
½teaspoonsaltor to taste (will vary based on how salty the brand of enchilada sauce used is, how salty the rotisserie chicken and cheese are, and personal preference)
pinchcayenne pepperoptional and to taste
2cupsshredded Mexican cheese blend
1ripe Hass avocadopeeled, seeded, and diced small, optional for garnishing
¼cupcilantro leavesfinely minced, optional for garnishing
Instructions
To a large skillet or saucepan, add the olive oil, onions, and sauté over medium-high heat for about 7 minutes, or until onions begin to soften. Stir intermittently.
Add the red pepper and sauté over medium-high heat for about 3 to 5 minutes, or until peppers begin to soften. Stir intermittently.
Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
Add the water, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
Add the chicken, enchilada sauce, corn, black beans, cumin, smoked paprika, pepper, salt, optional cayenne, and stir to combine. Cook uncovered over medium heat until all ingredients are warmed through, about 3 to 5 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted, about 2 to 4 minutes.
Optionally, evenly sprinkle with avocado, cilantro, reserved red pepper for garnishing, and serve immediately. Recipe is best fresh but will keep airtight in the fridge in Reynolds™ Heat & Eat Containers for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.