I was making these enchiladas last week. And I realized my brown rice was all the way downstairs in my storage room. But my quinoa was sitting on top of the fridge. I was way too lazy to walk all the way down stairs so I decided to substitute the quinoa instead. And it worked. It really worked! And was totally delicious. And now I feel super trendy because I used quinoa.
These enchiladas turned out really good. They were a little spicy because I subbed 1 can jalapneos for my normal green chilis and they had a good ratio of creamy chicken and chili mixture to quinoa.
Ingredients:
Filling:
2 chicken breasts, grilled and shredded
1 cup plain greek yogurt (or sour cream)
2 small cans chopped green chilis
1 small can chopped jalapenos (if you don't like the heat, you can just use another can of green chilis)
Mix all ingredients in large bowl, season with garlic salt and pepper as desired.
1 cup shredded cheese
2 cups cooked quinoa (I do the rice cooker method and it turns out perfect every time)
8-10 tortillas
1 large can green chili enchilada sauce
Preheat oven to 400 degrees F. Grease a 9 x 13 pan and pour 1/2 cup of enchilada sauce on the bottom. Fill tortillas with chicken mixture, quinoa and cheese. Roll up and lay seam side down in the enchilada sauce. Pour an additional 1 cup of enchilada sauce over tortillas and top with cheese. Bake at 400 for 15-20 min. Switch your oven to broil and broil for 2-3 minutes until cheese on top is bubbly and starts to brown.
Serve warm and enjoy!