Chicken Quinoa Enchilada

Packed with protein, fiber, and fewer calories, our plant-based Chicken Quinoa Enchilada recipe is enjoyable for everyone at the table.

Photo credit Abirami Gunasekaran @limelightpix

4 tablespoons canola oil
8 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
½ cup red, mild, ready to serve enchilada sauce
1 cup quinoa, uncooked
⅔ cup canned corn
⅔ cup black beans
⅓ cup scallion onions
1½ tablespoons chili lime salt
20 corn tortillas
½ cup cilantro chunky salsa
1 cup enchilada green sauce
1 cup nacho cheese
½ cup sour cream
3 tablespoons chopped pickled jalapeños
* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Step 1.

Heat oil over high heat. Add Hungry Planet Chicken™, break up into small pieces while allowing to sear, about 3 to 4 minutes. Add red enchilada sauce and allow the sauce to caramelize while stirring occasionally for about 1-2 minutes. Set aside.
Step 2.

Boil quinoa until tender, 10 to 12 minutes. Drain. Stir in corn, black beans, chili lime salt, and Hungry Planet Chicken™. Taste for seasoning.
Step 3.

Heat oven to 400°F. Wrap tortillas in foil and warm just slightly in the oven so they become softer and bendable for approximately 1 minute. When warm, scoop about 1 ounce (1 tablespoon) of the mixture into each tortilla, rolling them up as you go into cigars. Put each tortilla in a casserole or heat-safe serving dish lined up next to each other. Pour green enchilada sauce over rolled-up tortillas and top with cheese. Bake in the oven until cheese has melted for about 4 to 5 minutes.
Step 4.

Garnish with salsa, sour cream, and pickled jalapenos.