Chicken Quinoa Enchiladas – Phase 3

This Chicken Quinoa Enchiladas is the answer to your cheesy and saucy pasta craving this Spring season! If you are looking for a healthy kind of pasta, then try this!

Prepared with shreds of chicken and cashew cheese for your healthy fat consumption, this recipe is perfect for a satisfying dinner!



For the Enchiladas
For the Sauce (optional)
  • 1 28 ounces of can tomatoes (refilled once with water or broth)
  • 3 tablespoons chili powder
  • 3 tablespoons taco
  • half an onion, chopped
  • 3 cloves garlic
  • 1 jalapeno, ribs and seeds removed
  • ½ teaspoon salt (more to taste)


  1. If the chicken breasts are large, cut them in half or in fourths. Put the quinoa, broth, and chicken in a rice cooker. Select the “white rice” setting – when it’s done, just double check that the chicken is cooked through. You can shred it with two forks directly in the pot.
  2. If you’re making your own sauce, puree all the sauce ingredients in a blender. If you want, simmer the sauce for a while to bring out more flavor.
  3. Pour about half of the sauce, half of the cheese, and the black beans directly into the rice cooker with the cooked quinoa and chicken – stir to combine.
  4. Preheat the oven to 400 degrees. Place a scoop of the quinoa chicken filling in the center of a tortilla. Roll up and place seam-side down in a 9×13 baking dish. Repeat until all tortillas are filled.
  5. Top with remaining sauce and cheese. Bake, covered, for 20 minutes or until the sauce is bubbly and the cheese is melted. Serve!

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