Chicken Quinoa Enchilada

Photo credit Abirami Gunasekaran @limelightpix

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.

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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