Chicken and Veggie Quinoa Enchilada Skillet

Chicken and Veggie Quinoa Enchilada Skillet

I’m one lucky lady to have a husband who enjoys cooking and is a great cook, too! We have two completely different styles of cooking. I’m the “get it done quick and dirty with as few dishes as possible” type of cook, and he’s the “low and slow, patient” type of cook who doesn’t shy away from making something more complex. To each their own I guess! But I can’t complain because I’ve got someone who enjoys cooking for our family once in a while. 

The recipe I’m sharing today is from my husband. This is just the second time he’s made the dish, but it’s so good that I have to share, plus I got a lot of requests on social media to share the recipe. So without further ado, here you go:

 

Chicken and Veggie Quinoa Enchilada Skillet

servings: about 6

INGREDIENTS

  • 2 chicken breasts, cubed
  • 1 Tbsp olive oil
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced
  • 1 large onion, diced 
  • 3 garlic cloves, minced 
  • 3 Tbsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp coriander
  • 1 cup mushrooms, coarsely chopped 
  • 1 can pinto beans, drained and rinsed 
  • 1 can diced tomatoes [no salt added]
  • 1 12-oz jar good salsa
  • 1 cup of quinoa + 2 cups of water 
  • 2 avocados
  • 2 cups shredded chedder cheese

DIRECTIONS 

Preheat oven to 350ºF. Bring 2 cups of water and 1 cup of quinoa to a boil in a medium pot. Once boiling, lower heat, cover and simmer for 15-20 minutes until the quinoa is cooked and all of the water is absorbed. Once done, remove from heat and let the quinoa sit. To a blender, add salsa and diced tomatoes. Blend until smooth. [this step is optional – you can just mix together your salsa and diced tomatoes without blending them if you don’t mind having a chunkier sauce]. Set aside. Heat a cast iron skillet or oven safe sauté pan to medium heat and add olive oil, cubed chicken breasts, and half of the sea salt and pepper. Cook, stirring occasionally, for about 10 minutes until chicken is cooked through. Remove chicken and to the pan add bell peppers, onion, mushrooms, garlic, cumin, coriander, and the remaining black pepper and sea salt. Cook for 5-7 minutes. Once veggies are tender, add cooked chicken, pinto beans, cooked quinoa and diced tomato/salsa mixture. Mix well. Add shredded cheese on top and bake for 10 minutes. Broil for another 3-5 minutes until cheese starts to brown. Remove from oven and let cool for about 15 minutes before serving. Serve with sliced avocado and homemade tortilla chips [optional]. Enjoy!
Note: if you don’t have an oven-safe sauté pan or cast iron skillet you can transfer the enchilada mixture to a baking dish before putting in the oven.

Homemade Tortilla Chips

INGREDIENTS

  • 6 whole grain tortillas
  • olive oil
  • sea salt

DIRECTIONS

Preheat oven to 350ºF. Using a pizza cutter, cut tortillas into wedges. On a parchment paper lined baking sheet spread out tortilla slices evenly making sure they don’t overlap. You may need to use more than one baking sheet. Drizzle with olive oil and sea salt. Bake for 10-15 minutes until tortillas start to brown and become crispy. Keep an eye on them in the oven because they can burn quickly.

 
 
Chicken and Veggie Quinoa Enchilada Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: about 6
Ingredients
  • 2 chicken breasts, cubed
  • 1 Tbsp olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 Tbsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp coriander
  • 1 cup mushrooms, coarsely chopped
  • 1 can pinto beans, drained and rinsed
  • 1 can diced tomatoes [no salt added]
  • 1 12-oz jar good salsa
  • 1 cup of quinoa + 2 cups of water
  • 2 avocados
  • 2 cups shredded chedder cheese
Instructions
  1. Preheat oven to 350ºF.
  2. Bring 2 cups of water and 1 cup of quinoa to a boil in a medium pot. Once boiling, lower heat, cover and simmer for 15-20 minutes until the quinoa is cooked and all of the water is absorbed.
  3. Once done, remove from heat and let the quinoa sit.
  4. To a blender, add salsa and diced tomatoes. Blend until smooth. [this step is optional - you can just mix together your salsa and diced tomatoes without blending them if you don't mind having a chunkier sauce]. Set aside.
  5. Heat a cast iron skillet or oven safe sauté pan to medium heat and add olive oil, cubed chicken breasts, and half of the sea salt and pepper.
  6. Cook, stirring occasionally, for about 10 minutes until chicken is cooked through.
  7. Remove chicken and to the pan add bell peppers, onion, mushrooms, garlic, cumin, coriander, and the remaining black pepper and sea salt. Cook for 5-7 minutes.
  8. Once veggies are tender, add cooked chicken, pinto beans, cooked quinoa and diced tomato/salsa mixture. Mix well.
  9. Add shredded cheese on top and bake for 10 minutes.
  10. Broil for another 3-5 minutes until cheese starts to brown.
  11. Remove from oven and let cool for about 15 minutes before serving.
  12. Serve with sliced avocado.
  13. Enjoy!
  14. Note: if you don't have an oven-safe sauté pan or cast iron skillet you can transfer the enchilada mixture to a baking dish before putting in the oven.
 
Let me know if you tried this recipe! What did you think?

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Angela Freed

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