Chicken Enchilada Quinoa Bake recipe – from Tablespoon!

Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.

Source: Chicken Enchilada Quinoa Bake recipe – from Tablespoon!

INGREDIENTS

2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon chili powder
2 cups Old El Paso™ enchilada sauce (from 19-oz can)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

DIRECTIONS

  • Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • Bake 10 to 15 minutes.
  • Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
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Almond Parmesan Crusted Chicken Tenders

Almond Parmesan Crusted Chicken Tenders.

Almond Parmesan Crusted Chicken Tenders

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound chicken tenders
  • 1 1/2 cups ground almonds or almond meal
  • 1/4 cup fresh grated Parmesan Cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Place ground almonds, Parmesan, salt and pepper into a shallow dish, stirring to combine.  (If you have whole almonds on hand like we did, you can grind them in a powerful blender.  We used ourBlendtec.)
  3. Place coated chicken strips into hot saute pan. Cook each side for about 3 minutes, until cooked through and browned. Remove strips from skillet and let cool on a baking rack or paper towel lined plate. Serve warm with your favorite chicken strip dips. My boys enjoy ketchup, yogurt Ranch, mustard and honey.

Makes 8 Servings

Loaded Baked Potato & Chicken Casserole

http://www.deliciousasitlooks.com/2013/05/loaded-baked-potato-chicken-casserole.html?m=1

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Ingredients

3 – 4 medium russet potatoes, scrubbed and diced
        (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Directions

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Greek Chicken Salad Sandwiches

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http://eatgoodlivehealthy.com/2015/06/greek-chicken-salad-sandwiches/
INGREDIENTS

One lb boneless skinless chicken breasts, cooked, chilled to cool and diced*
One cup diced mini Persian cucumbers
3/4 cup sliced grape tomatoes
1/2 cup feta cheese, crumbled
1/3 cup chopped red onion
1/4 cup diced Kalamata olives
3 Tbsp sliced almonds
Dressing
1/2 cup non-fat or low-fat plain greek yogurt
1/4 cup sour cream
1 Tbsp chopped fresh parsley (or 1 tsp dried)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 Tbsp lemon juice, preferably fresh
DIRECTIONS

To a mixing bowl add, diced chicken, cucumbers, tomatoes, feta cheese, red onion, Kalamata olives and sliced almonds. Add dressing and toss to evenly coat. Serve over bread, rolls, croissants, wraps, or in pita pockets. For best results serve within 3 hours of preparing (for best crunchiness of cucumbers and almonds), store in refrigerator.
For the dressing:
In a mixing bowl, whisk all of the dressing ingredients together to blend and season with salt and pepper to taste.
*To cook the chicken I placed the raw chicken in the slow cooker, added 2 cups low-sodium chicken broth and a bit of salt and fresh ground black pepper then covered with lid and cooked on low heat until cooked through (4 – 6 hours depending on the size of the chicken breasts).

Baked Chicken Pesto

Baked Chicken Pesto

Pin by Elizabeth Tripp on {dinner} | Pinterest.

I’m always looking for Chicken recipes.  Here’s a quick and easy Baked Chicken Pesto recipe.

Quick and Easy Chicken Tortilla Soup

Quick and Easy Chicken Tortilla Soup Ingredients: 1 pound boneless, skinless chicken, cooked 6 Corn… – http://pinterest.com/pin/A0rdRAAQAKQBPHKufYYAAAA/?s=3&m=wordpress
I garnish with cilantro, onion , mexican cheese, and  avocado.  By far one of the best and easiest Chicken Tortilla Soup I’ve ever made.

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