Chicken Enchilada Quinoa Skillet

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Chicken Enchilada Quinoa Skillet

Recipe Makes 5 Servings. Each Serving Is:










  • 1 pkg (450 g) extra lean ground chicken
  • 1.25 c. raw quinoa
  • 1 c. chicken bone broth (may need a bit more depending on the liquid from tomatoes)
  • 1 c. bell pepper, chopped
  • 1 c. onion, chopped
  • 1/2 c. corn, fresh & cut from cob or frozen
  • 1/2 can fire roasted tomatoes
  • 1/2 can black beans
  • 2-3 c. spinach, chopped
  • 3 cloves garlic, minced
  • 1 small jar (~200 ml) red enchilada sauce
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1/4 tsp cumin
  • 1/2 c. shredded cheddar cheese
  • Salt & pepper to taste
  • Optional toppings: cilantro & lime sour cream, fresh cilantro


1. Preheat a large skillet over medium-to-high heat, add a bit of oil, the chicken, and some salt & pepper to season. Brown the meat until about 80% cooked through. Remove from heat temporarily.
2. In the same skillet add the bell pepper, onion, and corn and fry until the vegetables just start to soften.
3. Add the remaining ingredients, except for the spinach and cheese. Mix well, cover & let simmer until the quinoa is cooked ~15 minutes.
4. Stir in the spinach and cheese and let it cook for just 1-2 additional minutes.
5. Optional: serve with some cilantro & lime sour cream and fresh cilantro.

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