Chicken Enchilada Quinoa

• 1 cup quinoa
• 2 cups no salt chicken stock
• olive oil
• 1/2 large yellow onion, chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 2 tsp. cumin
• 2 tsp. chili powder
• salt & freshly ground black pepper
• 2 cups chopped cooked chicken breast
• 1 - 15 oz. can sweet corn, drained
• 1 cup enchilada sauce
• 1 cup shredded Mexican blend cheese
• sour cream, for garnish
• diced avocado, for garnish

Preheat oven to 350F.

In a small saucepan combine quinoa and chicken stock.  Bring to a boil, reduce heat, cover and simmer until fluffy, 10-15 minutes.

Meanwhile, in a large oven-safe skillet drizzled with olive oil, cook the onion, garlic and jalapeno until soft, about 5 minutes.  Stir in the cumin and chili powder and season with salt and pepper.   Add the chicken and corn and stir to combine.  Pour in the enchilada sauce and stir to combine.  Add the cooked quinoa and stir to combine.  Top with the shredded cheese and bake in the oven for 15 minutes.

Garnish with sour cream and diced avocado.

Enjoy!