Lazy Person Quinoa Chicken Enchiladas

1. 1

   Cook all 4 chicken breasts 10-12 minutes in a covered pan over medium-high heat, seasoning with cumin and celery salt. Turn them over halfway through. Once done, remove from heat and allow to cool until they can be handled safely.

2. 2

   Combine Quinoa with 3 cups of water and cook over medium-low heat until done (About 15-20 minutes)

3. 3

   After chicken breasts have cooled, place them in a large mixing bowl and shred them (either by hand or with 2 large forks). Add the cooked Quinoa, 2 cans of cream of celery soup and 1/2 of the green enchilada sauce. Add about 1/2 of the shredded cheese. Stir everything together, and season to taste with cumin and celery salt.

4. 4

   Spoon into tortillas and roll them up. Place them one by one into 1-2 casserole dishes. Sprinkle the top with cheese, then pour the remaining enchilada sauce evenly over the top.

5. 5

   Bake at 350 degrees for 1 hour or until the cheese on top is melty and begins to brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.