The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Tex-Mex meals are an easy sell in my house, which is why they frequent our weekly dinner rotation. Classic enchiladas are a favorite, but I don’t love the prep time required when I’m cooking on a weeknight. Enter this enchilada casserole. It’s loaded with vegetables, whole grains, Gerber’s CARE Certified chicken breasts and so much flavor, plus the prep is a breeze.
This recipe leans on a delicious shortcut, Heinen’s organic quinoa duo with grilled zucchini, butternut squash and tomatoes, which you can find in their Frozen Foods Department. This product (along with other flavor varieties) is perfect as a quick side dish, a base for grain bowls or anytime you want to cut down on prep time.
- Cook time:
- Prep time:
- Total time:
- 1 package Gerber’s CARE Certified boneless skinless chicken breasts
- Heinen’s organic chili powder with salt
- 2 Tbsp. olive oil, divided
- 1 cup onion, finely chopped
- 1 cup red bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 packages Heinen’s frozen organic quinoa duo with grilled zucchini, butternut squash and tomatoes
- 10 oz. can mild enchilada sauce
- 1 cup canned black beans, drained and rinsed
- ½ cup frozen corn
- 1 ½ cups Heinen’s organic Mexican blend shredded cheese, divided
- Fresh cilantro, finely chopped
- Preheat the oven to 375˚F. Grease a casserole dish.
- Season the chicken breasts liberally on all sides with the chili powder. Heat 1 Tbsp. of the olive oil over medium heat in a large skillet. Once hot, add the chicken in a single layer and cook for 5 minutes on each side, or until cooked through. Transfer the chicken to a clean plate and cover tightly with foil. Allow to rest for 5 minutes, then cut into bite-size pieces.
- Return the pan to the burner (do not wipe out) and add the remaining Tbsp. of olive oil. Add the onion and bell pepper. Sauté for 5-7 minutes, or until soft.
- Stir in the garlic and cook for 30 seconds.
- Add the quinoa and stir well to combine. Cook for 3 minutes, then stir in the enchilada sauce, black beans and corn. Continue to cook until heated through and steaming.
- Season to taste with salt and pepper, then fold in the cubed chicken and 1 cup of the cheese.
- Transfer the quinoa-chicken mixture to the prepared casserole dish and top with the remaining ½ cup of cheese.
- Place the casserole dish in the preheated oven and bake for 12-15 minutes.
- Remove from the oven and allow to stand for 5-10 minutes.
- Sprinkle with cilantro and serve.