Heat the 4 TBSP of oil in a saucepan over medium heat. Stir in the flour, chili powder, cumin, garlic powder, and salt until well combined. Slowly pour in the broth while stirring and cook, stirring often, until thickened and smooth, 6 to 8 minutes (sauce will thicken a bit more as it sits). Take the sauce off the heat and set aside.
ENCHILADAS:
Preheat the oven to 425°F.
Rinse the quinoa under cold water in a fine mesh strainer and set aside.
Heat the 1 TBSP olive oil in a medium saucepan over medium-high heat. Add the diced chicken, bell pepper, onion, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook, stirring occasionally, until vegetables start to soften, about 5 minutes. Stir in the quinoa and chicken stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until quinoa is cooked and absorbed the liquid in the pan, 15 to 20 minutes. Take off the heat, stir in the chopped jalapeno and season with salt & pepper to taste.
Warm the tortillas a few seconds either in a warm skillet or in the microwave so theyre more pliable. Lay out the tortillas and roll equal amounts of the quinoa mixture in each tortilla. Spread a small amount of the enchilada sauce in the bottom of a 9x13 baking dish then lay the enchiladas seam side down in the baking dish. Pour the enchilada sauce over the enchiladas then sprinkle the cheese down the center and sprinkle on the sliced black olives.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered about 5 more minutes. Take the enchiladas out of the oven and allow to cool for 5 minutes before serving.
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