skillet cheesy quinoa enchiladas verdes bake
Wednesday Tex-Mex with this Skillet Cheesy Quinoa Enchiladas Verdes Bake. A healthy riff on enchiladas all prepped in one pan. How about that?
I’m not sure whether my time allotment to stuff is actually shortened, or if my anxiety overwhelms me with the narrative that it is. Either way, I haven’t been as fancy shmancy with most of my suppers of late. I just want something creative yet fast, limited dishes, maximal taste. This enchilada bake does the trick.
This delectable din is made with pantry staples and all assembled in your friendly neighborhood cast iron. If you’re like me you probably have a bag of tortilla chips close at hand, and instead of snarfing it down in front of the couch on weeknight, why not dress up those crunchy triangles in fresh zucchini, tender quinoa, salsa verde, and two gooey cheeses? You may even have leftovers for lunch the next day. And that avocado hanging out on your counter? Slap it on top.
Cooking the filling is a breeze. Saute some garlic, onion, zucchini, and a jalapeno until soft and fragant. Stir in some white beans or chickpeas along with cilantro, cumin, and oregano. The aroma here is enough to make your mouth a bit watery.
Next, the bulk of the meal. Simmer the quinoa and everything you’ve already added in a bath of vegetable broth and salsa verde. If you’re ambitious, you can make your own, but I just pick up some from the store since most in my experience taste similarly wonderful. Once the quinoa is soft and most of the water absorbed, stir in a bit of the cheddar and monterey jack cheeses.
Before baking, spread corn tortilla chips evenly overtop. 3 cups is a guideline, but if you want more, please add more. Never too many. Well, maybe that’s false, but I’ll let your mad scientist self find out if my advice is faulty. Finish with the rest of the cheese. Bake for 15 minutes, watch the cheese bubble and turn golden, take a picture and send it to your friends to make them jealous. Then point them here so they can make it themselves.
Anyone else a bigger fan of enchiladas verdes than red enchiladas? I enjoy both, but for some reason salsa verde gets me hyped more than its scarlet compadre. Truly, enchiladas suizas have my heart. Perhaps a future VE specialty? We’ll see. This Mexican restaurant where I grew up served awesome enchiladas combos at lunchtime, and I remember usually selecting the suizas as my meal with rice, refried beans, and lemonade. Always lemonade. One of my fonder memories of youth.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Want more enchiladas? Try out the Spicy Beef and Zucchini Enchiladas with Citrusy Mango Salsa!
Ingredients
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1 zucchini, sliced into rounds
- 1 jalapeno, deseeded and minced
- 1 can cannellini beans or chickpeas, drained and rinsed
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 cup cilantro, chopped
- 2 cups vegetable broth, or water
- 1 jar salsa verde
- 1 cup quinoa
- 2 tbsp lime juice
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups shredded monterey jack cheese
- 3 cups tortilla chips
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe skillet, heat 2 tbsp olive oil. Saute garlic, onion, zucchini, and jalapeno for 4-5 minutes until fragrant and the zucchini is tender. Stir in oregano, cilantro, and white beans or chickpeas for 2 minutes.
- Add quinoa, then pour in the broth or water, salsa verde, and quinoa. Bring to a boil, then reduce to a gentle simmer. Cook covered for 15 minutes until most of the water is absorbed. Remove from the heat and toss in 1/2 cup of cheese. Season with salt and pepper to taste.
- Spread tortilla chips evenly atop the verde filling. Sprinkle with remaining cheese. Bake for 15 minutes until the cheese melts and starts to bubble. Serve with chopped cilantro and avocado wedges.
