You know what is housewife hell? A dishwasher that doesn’t work. Yup, I’ve been living in a world of hand-washed dishes the past year-and-a-half. We live in a military community which means military housing. Pros – great neighbors, playgrounds galore, no yard work. Con – appliances we don’t own and cannot replace. Regardless of your kitchen snafus, this one-pot quinoa and chicken enchilada skillet with avocado cream will replace your standard taco dinner.
After my sixth attempt to bug the housing office about my dishwasher, I caved and bought an Ikea dying rack, knowing hand washing would be the only way to have clean dishes until we move on to the next home.
Gaaaah I know I sound like a total brat. I promise I’m not spoiled. I just yearn for one day without having to wash dishes. ONE DAY PEOPLE!
The point of this story is that one-pot dinners rock my world. The fewer dishes to wash the better. Throwing everything in one glorious pan for an extra-glorious dinner makes me feel a little like Superwoman. Making an efficient, super healthy meal in under 30 minutes with minimal use of dishes? Yeah, sometimes I rock my own world. Rarely, but it does happen from time to time.
Even Superwoman would pat herself on the back for a job well done with this one-pot quinoa and chicken enchilada skillet because it’s a cinch to make, it’s super healthy, and the avocado cilantro cream smothered on top will make you wonder why you ever needed tons of cheese and sour cream on your old calorie-loaded enchiladas.
Want a meatless meal? Omit the chicken and you’ll still get a healthy dose of protein and fiber from the quinoa and black beans. And since this enchilada skillet is dairy-free, it’s even a win for my vegan friends. I promise, you will never miss the cheese! The saucy, traditional flavor of enchiladas combined with the light, refreshing punch of cilantro, lime, and avocado will have you licking the bottom of the pan (after it’s cooled of course. Superwoman would never be so ditzy).
To start, heat a large cast iron skillet or pan on the stovetop over medium/high heat. Melt one tablespoon coconut oil then add four large chicken tenders or 2-3 medium chicken breasts to the skillet. Sear 4-5 minutes on one side, then flip to cook 4-5 minutes on the other. Next, add one cup enchilada sauce, 1/2 cup water, 3/4 cup quinoa, one sliced green pepper, and the spices to the pan.
Crank the heat to high and bring to a boil, then lower the heat to keep the mixture at a simmer. Cover the pan and let cook around 12 minutes.
Meanwhile, place one large avocado, 1/3 cup cilantro, juice of one lime, 1/2 cup almond or coconut milk, and salt to a blender or food processor and blend until well combined.
After 12 minutes, check the quinoa mixture. Once most of the liquid is gone and quinoa is soft, add the black beans and lime juice. Take off the heat to cool slightly.
Time Saver Tip
Pressed for time? Make the quinoa and chicken enchilada mixture ahead of time and let cool to room temperature before covering and storing in the refrigerator. When you are ready to serve, preheat your oven to 250 degrees and place the pan in the oven for about 20 minutes, or until warmed throughout. While you are waiting for it to warm up, make the cream sauce.Print
One-Pot Chicken Quinoa Enchilada Skillet with Avocado Cream
- Yield: 4 servings 1x
- 4 large chicken tenders or 2–3 medium chicken breasts
- 1 tablespoon coconut oil
- 3/4 cup quinoa
- 1 cup enchilada sauce
- 1/2 cup water
- 1 bell pepper, sliced
- 1 cup black beans, rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- juice of 1/2 lime
Avocado Cream Sauce
- 1 large avocado
- 1/2 cup almond or lite coconut milk
- 1/3 cup fresh cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- Heat coconut oil in large cast iron skillet or pan on the stovetop over medium/high heat
- Add chicken tenders or breasts to the skillet. Sear 4-5 minutes on one side, then flip to cook 4-5 minutes on the other
- Add enchilada sauce, water, quinoa, sliced green pepper, and spices to the skillet
- Turn heat to high and bring to a boil. Then lower the heat to a simmer and cover the mixture for about 12 minutes
- Meanwhile, place one large avocado, 1/3 cup cilantro, juice of one lime, 1/2 cup almond or coconut milk, and salt to a blender or food processor and blend until well combined
- Once most of the liquid is gone and quinoa is soft (after about 12 minutes), add the black beans and lime juice
- Take pan off the heat and let cool slightly before adding the avocado cream sauce to the top
- Serve immediately
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