No Reviews
You must be logged in to post a review.
This healthy enchilada-inspired supper comes together in no time and tastes even better the next day for lunch. Serve with a side of citrus fruit or some pinto beans for a complete meal. Visit the related blog link for a photo tutorial for roasting your own Hatch chiles!
1. Preheat oven to 350 F.
2. Caramelize onions in a non-stick saute pan on medium-low heat in the oil, stirring often. They should take about 10 minutes to caramelize.
3. Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
4. Pour 1/3 of the can of enchilada sauce in the bottom of a 9 x 9 inch baking dish. Place 4 of the green chiles in the sauce for the bottom layer. Spread half of the chicken mixture over the chiles. Add 1/3 cup of cheese. Add another 1/3 of the sauce, 4 more chiles, the other half of chicken mixture, and another 1/3 cup of cheese. Finish by placing the last 4 chiles on top, then spread the remaining 1/3 of the sauce over the chiles. Sprinkle the last 1/3 cup of cheese on the very top, and lightly dust the top of cheese with the chile powder for color.
5. Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden. While the lasagna bakes, mix together the sour cream with the lime juice and zest. Refrigerate this until ready to serve.
6. Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.
No Comments
Leave a Comment!
You must be logged in to post a comment.