Chicken and Quinoa Enchilada Casserole

*Originally posted December 2, 2014

Sorry I am behind on posting! I traveled to Philadephia for their half marathon, and then I went to South Carolina for Thanksgiving. And I broke a toe and got a sinus infection, so it’s just been one big eating my feelings session for the past two weeks.

As for the broken toe, it happened when I was making this dish. I could not find the olive oil, and I dropped a 28oz can of tomatoes on my foot as I was looking for it. This happened 5 days before the half marathon. My fiancé asked me if  was crying because it hurt so bad, or because I couldn’t run, and it was a resounding BOTH! I had trained hard for this race, and I disappointed with the prospect of dropping out.  I knew it was going to be a game day decision as to whether or not I even walked it. I couldn’t even get my racing sneaker on my foot that morning, so I out on my track sneakers which are a little lighter and wider. I put four layers of shirts on with the full intention of walking a little bit, and then dropping out. However, my feet went completely numb in the cold as I was waiting to start, and I decided to run until I got the feeling back and my toe starting hurting. My foot did not start to hurt until mile 12, and at that point I just kept on running. So long story short, I ran the whole thing in the wrong shoes/outfit, and was 15 minutes slower than my normal time. I’ll take it! I am now resting my foot, and trying to stay off if it for 2-3 weeks.

My former life as a dancer, and my life as a runner don’t often cross paths. However, “the show must go on” mentality has stuck with me. Much like I have to be literally not breathing for me to not show up to teach one of my dance classes, my foot has to be falling off to not complete a race. I am teaching an acrobatics class today with said broken toe and sinus infection.


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cups cooked quinoa
  • 1 cooked chicken breast, shredded
  • 1 can (15 oz can) black beans
  • 1 7oz canned chopped green chiles
  • 1½ cups enchilada sauce (from 19-oz can) (I recommend Trader Joe’s)
  • ½ cup cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  1. Heat oven to 350°F.
  2. Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
  3. Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  4. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
  5. Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper Mozzarella cheese.
  6. Bake 10 to 15 minutes.
  7. Turn oven control to broil and broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream and cilantro. Serve immediately.
This entry was posted in Black Beans, Casserole, Chicken, Quinoa. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s