Ingredients
Yield: 4-6
3 cups shredded chicken
3 cups cooked quinoa
1 small onion, sliced
3 garlic cloves, mined
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon cumin
1 can black beans, drained and rinsed
12 ounces enchilada sauce
1 1/4 cup low-fat Mexican cheese, shredded (or ½ low-fat mozz & ½ low-fat cheddar)
Preparation
