Preparation: Cook quinoa in a pressure cooker or a pot.
Cook chicken in a skillet.
Mince and dice vegetables into desired size.
For Cooking: Heat olive oil in a saucepan.
Add the poblanos, onion, jalapeño, cumin and chili powder. Sear for 5 minutes.
Add the cooked chicken and enchalada sauce. Cook for 2-3 minutes.
Place cooked quinoa in a baking pan evenly, spread the enchilada mixture on top, followed by quinoa and then add enchilada sauce.
Bake at 350°F for 25-30 minutes.
After baking, add green onions for garnish.
Recipes to fight obesity
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