Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

🧂 Ingredients

• 1 package medium size tortillas
• 4 tablespoons olive oil
• 4 boneless skinless chicken breasts, thinly sliced
• 1 medium sweet onion, diced
• 2 cups cooked quinoa, cooked in chicken broth
• 11.75 ounces Katsu sauce

  (hoisin can also be used)
• 2 tablespoons cilantro, fresh or dried
• 1 batch peach salsa, prepared in advance

Instructions

• 1 Cook your quinoa while you do all the prep for this. It will make this all come
  together fairly quickly.
• 2 I brought the water to a boil, added the rinsed quinoa, let it boil for about 2
  to 3 minutes, then reduced it to a simmer. Cover and simmer for 15 minutes.
• 3 Before you start the enchiladas line a cookie sheet with parchment paper. Set
  aside.
• 4 In a large pan or wok over medium heat add your olive oil. Let it start to
  glisten, takes a minute or two, then add your chicken and onions at the same
  time. Cook until browned and cooked through. If you've cut your pieces small
  enough this should only take 5 to 8 minutes tops. Keep tossing the chicken
  around to make it brown evenly. Once it's almost done add about 2 to 3
  tablespoons of the Katsu or Hoisin sauce. Stir until evenly coated and golden
  brown.
• 5 In the microwave, or a frying pan with some non stick spray, heat up your
  tortillas till they are just slightly warm. Makes them easier to work with.
• 6 Now lay a tortilla flat, add a scoop of cooked quinoa, and a scoop of chicken. I
  was daring and in half our enchiladas I also added some peach salsa Now fold the
  first side then roll them up like a burrito. Place on the cookie sheet folded
  side down. Repeat till all tortillas are full and laid out on the pan.
• 7 Now brush the rest of the Katsu or Hoisin sauce over top of each enchilada.
• 8 Broil for one to two minutes (mine were 2 minutes on low broil) and remove from
  oven.
• 9 Top with Peach Salsa and cilantro if desired.

Nutrition Info