Wednesday, October 1, 2014

Couscous Enchilada Bake

Enchiladas have to be one of the best foods. When Steve and I first got married I made some form of enchilada about one a week. Then we kind of burned out on them for awhile. Most the time when I make them I do the chicken ones with the salsa verde.
We are trying to eat better which means cutting out a 9 x 13 pan of flour tortillas from our menu. Then I ran across some recipes using quinoa and thought I can do this with couscous (because that is what we had on hand.
2 tablespoons olive oil
 1 small onion, chopped
 2 1/2 cups cooked couscous
 1 1/2 cups shredded cooked chicken
 1 can black beans
 1 small can chopped green chiles
 1 tablespoon chili powder
 2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese
1 cup shredded pepper Jack cheese

      Heat oven to 350°F. Spray 9x13 inch baking dish with cooking spray.
    Heat skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
    Reduce heat to low. Add couscous, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
    Stir in cheese. Transfer mixture to baking dish. Top evenly with pepper Jack cheese.
    Bake15 minutes.
    Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.
This recipe doesn't have the same feel as regular enchiladas of course but over all it was good. I would definitely try it again and maybe this time go back to our favorite green sauce.
~ Cassi
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