Chicken Quinoa Enchilada

Photo credit Abirami Gunasekaran @limelightpix

  • 15 min

    Preparation
  • 40 min

    Cooking
  • 55 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 15

    Ingredients

Are you a professional chef? Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 4 tbsp canola oil
  • 8 oz Hungry Planet Chicken™ Buy Now
  • 1/2 cup red, mild, ready to serve enchilada sauce
  • 1 cup quinoa, uncooked
  • 2/3 cup canned corn
  • 2/3 cup black beans
  • 1/3 cup scallion onions
  • 1 1/2 tbsp chili lime salt
  • 20 corn tortillas
  • 1/2 cup Cilantro Chunky Salsa
  • 1 cup Enchilada green sauce
  • 1 cup vegan nacho cheese
  • 1/2 cup vegan sour cream
  • 3 tbsp chopped pickled jalapeños
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Heat oil over high heat. Add Hungry Planet Chicken™, break up into small pieces while allowing to sear (3-4 minutes). Add red enchilada sauce and allow sauce to caramelize while stirring occasionally (1-2 minutes). Set aside.

  • Step 2.

    Boil quinoa until tender, 10-12 minutes. Drain. Stir in corn, black beans, chili lime salt and Hungry Planet Chicken™. Taste for seasoning.

  • Step 3.

    Heat oven to 400°F. Wrap tortillas in foil and warm just slightly in oven so they become softer and bendable (1 minute). When warm, scoop about 1 oz (1 tablespoon) of the mixture into each tortilla, rolling them up as you go into cigars. Put each tortilla in a casserole or heat-safe serving dish lined up next to each other. Pour green enchilada sauce over rolled up tortillas and top with cheese. Bake in oven until cheese has melted (4-5 minutes).

  • Step 4.

    Garnish with salsa, sour cream, and pickled jalapenos.

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