Chicken Quinoa Enchiladas

Ingredients

quinoarinsed

1 cup

chicken broth

1 1/2 cups

chicken breastboneless skinless

1 lb

black beansrinsed drained

1 (14 oz) can

cheeseshredded

2 cups

tomatoes

1 (28 oz) can

chili powder

3 tbsp

taco seasoning

3 tbsp

onionchopped

1/2 onion

garlic

3 cloves

jalapenoribs and seeds removed

1 jalapeno

saltto taste

1/2 tsp

flour tortilla10-inch

10 tortillas

water or broth

1 can

Method

1. 01Cut chicken breasts in half or fourths if large. Add quinoa, broth, and chicken to rice cooker. Select white rice setting and cook until done, checking that chicken is cooked through.30 min
2. 02Shred chicken with two forks directly in the pot.
3. 03Puree tomatoes, chili powder, taco seasoning, onion, garlic, jalapeno, salt, and water in blender until smooth.5 min
4. 04Pour half the sauce, half the cheese, and black beans into rice cooker with quinoa and chicken. Stir to combine.
5. 05Preheat oven to 400°F.
6. 06Scoop filling into center of each tortilla, roll up, and place seam-side down in a 9x13 baking dish.
7. 07Top with remaining sauce and cheese. Cover and bake 20 minutes until sauce bubbles and cheese melts.20 min