When you’re in need of a last-minute, nourishing meal that can be put together quickly or put in the freezer for later, 225 food writer Maggie Heyn Richardson has discovered a winner with chicken-quinoa enchiladas.
Start with a good-quality rotisserie chicken if you’re really short on time. Combine it with frozen corn, canned black beans, cooked quinoa and other ingredients that make the perfect enchilada filling. Using a binder of Greek yogurt and adding shredded cheese only on top creates a flavorful, yet light version.
Because it’s easy to freeze, this dish would make a great dinner to pack up and bring with you to the beach so you don’t have to spend too much of your vacation in the kitchen.
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Read on for Richardson’s recipe from our archives.