Friday, March 25, 2011

Chicken Enchiladas and Spanish Quinoa

I made this Hispanic meal a few weeks ago.  The boys loved it.  I used quinoa instead of rice because I had it in the cupboard.  Quinoa is a grain that is very high in protein.  The combination of these dishes proved to be delicious.

Chicken Enchiladas
Servings: 8


4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 oz.) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 oz.) jar taco sauce
3/4 cup shredded Cheddar cheese


1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium, non-stick skilled over medium heat, cook chicken until no longer pink and juices run clear.  Drain excess fat.  Cube the chicken and return it to the skillet.  Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.  Heat until cheese melts.  Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

3.  Roll even amounts of the mixture in the tortillas.  Arrange in a 9 x 13 inch baking dish, Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven for 20 minutes.  Cool 10 minutes before serving.

Spanish Quinoa
Servings: 4


1 (14-1/2 oz.) cans diced tomatoes with green chilies
1 tablespoon olive oil
1 medium onion, diced
1 garlic clove, minced
1/2 cup quinoa, washed and drained
1 teaspoon chili powder
1 teaspoon cumin


1.  Drain tomatoes and reserve juice.
2.  Heat oil and saute garlic and onions until translucent.
3.  Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
4.  Add the liquid to the sauteed garlic and onions; bring to a boil.
5.  Stir in the quinoa, pepper, and salt.
6.  Reduce to a simmer, cover and cook for 15 minutes or until liquid is absorbed.
7.  Stir in tomatoes, chili powder, and cumin; cook for another 2-4 minutes until hot.

I decided to toast the quinoa in the pan after sauteing the garlic and onion.  That added a nice nutty flavor to the dish.


The Creative Cook