Chicken Enchilada Quinoa Bake

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

tablespoons olive oil

small onion, finely chopped

2 1/2

cups cooked quinoa (white or red)

1 1/2

cups shredded cooked chicken breast

can (15 oz) Progresso™ black beans

can (4.5 oz) Old El Paso™ chopped green chiles

tablespoon chili powder

cups Old El Paso™ enchilada sauce (from 19-oz can)

1/2

cup shredded sharp Cheddar cheese (2 oz)

cup shredded pepper Jack cheese (4 oz)

Sour cream or plain Greek yogurt

Sliced avocado

Fresh cilantro

Crumbled cotija (white Mexican) cheese, if desired

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1

Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
2

Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3

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.
4

Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
5

Bake 10 to 15 minutes.
6

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.