One-Pot Chicken Quinoa Enchilada Skillet with Avocado Cream

Chicken & Quinoa Enchilada Skillet with Avocado Cream. One-pot, dairy-free meal in less than 30 minutes

5 from 4 reviews



Avocado Cream Sauce


  1. Heat coconut oil in large cast iron skillet or pan on the stovetop over medium/high heat
  2. 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
  3. Add enchilada sauce, water, quinoa, sliced green pepper, and spices to the skillet
  4. Turn heat to high and bring to a boil. Then lower the heat to a simmer and cover the mixture for about 12 minutes
  5. 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
  6. Once most of the liquid is gone and quinoa is soft (after about 12 minutes), add the black beans and lime juice
  7. Take pan off the heat and let cool slightly before adding the avocado cream sauce to the top
  8. Serve immediately