Wednesday, April 8, 2015

......Yummy (CLEAN) Quinoa Chicken Enchilada Casserole.......

After coming off a week of splurging in Florida, I was in search of comfort food (because it's still cold up here) that was healthy and delicious. Our family needs to get back into clean eating ASAP! This meal is so easy to make, it hardly requires a recipe. I purchased an antibiotic free range rotisserie chicken, pulled off the meat, mixed in the ingredients and it was done! In less than 30 minutes you’re enjoying a healthy and filling meal that’s perfect for a busy weeknight or weekend lunch. 

Quinoa Chicken Enchilada Casserole

Container count per serving (for you 21 day fixers): 2 yellow, 1 blue, 1 green, 1 red
  • 2 cups cooked quinoa (I used organic, non gmo pre-cooked, but any kind is fine)
  • 3 cups cooked and shredded chicken, seasoned with Southwest Seasoning
  • 1 3oz. can of green chiles (I skip these because my kids won't eat them, but Stefan and I add them to our individual bowl)
  • 1 cup corn
  • 1/2 onion, chopped (I like to use a purple onion for this recipe)
  • 1 1/3 cups shredded cheese
  • 1 can enchilada sauce
  1. Heat a large skillet on medium heat and add chicken, quinoa, green chiles (mine is missing them, but the green color would be pretty in this dish), corn, onion, and enchilada sauce. Mix well and cook for 5 minutes. Heat the oven to 400 degrees.

2. Transfer the mixture to a casserole dish and top with cheese, and bake for 15 minutes or until cheese is melted. Top with fresh cilantro.

.....the kids were excited to try a new casserole and I am thrilled that they are getting a good dose of healthy food groups.....

.....I served tomatoes, whole wheat tortillas, avocado and strawberries on the side for the kids and it was a hit with the girls.......Brody, on the other hand, ate an apple for dinner, but that is our new normal these days......

....Enjoy the clean eats!.....

If you are looking for a cleaner way of eating and getting your nutrition back on track, email me at or click here.