We love Chicken Enchiladas. And we love Quinoa. So why not both? This healthy chicken enchilada spin with quinoa will surely spice up your dinner - without making you feel guilty about it. 

SPICES: ground cumin, chili powder, salt, pepper 

INGREDIENTS: 

• 1 1/4 tsp ground cumin 
• 1 1/4 tsp chili powder 
• 3/4 cup mixed quinoa 
• 1.5 cups chicken broth (for the quinoa) 
• 1 Tbsp. extra virgin olive oil 
• 2 cloves of garlic, minced 
• 3/4 onion, diced 
• 1 jalapeño, minced (more to taste for extra spice) 
• 2 cups shredded rotisserie chicken 
• 1 cup fresh corn kernels 
• 1 cup enchilada sauce 
• 1 1/2 cups Shredded Monterey Jack (or Mozzarella) 
• 1 avocado 
• Freshly chopped cilantro (for garnish) 

INSTRUCTIONS:

1. Preheat oven to 350º. In a small pot, bring the chicken broth and quinoa to a boil. After 1-2 minutes, reduce to a simmer, cover, and allow to cook until soft (15 - 20 minutes). 
2. In a large oven-safe skillet, heat oil on medium heat. Incorporate garlic, onion, and jalapeño until garlic is fragrant and onion is soft and translucent, about 5-6 minutes. 
3. Stir in cumin and chili powder. Add chicken, corn, and enchilada sauce. When well combined, incorporate the quinoa. If you do not have an oven-safe pan, transfer mixture to a baking sheet lined with aluminum foil. Top chicken and quinoa mixture with shredded cheese. 
4. Bake for 12 - 15 minutes or until cheese is full melted. 
5. Chop cilantro and slice avocado to garnish and serve.