These lightened up enchiladas with quinoa, chicken and peach salsa are absolute perfection! It’s an Asian inspired enchilada recipe using chicken, quinoa and topped with peach salsa. Perfect for any Weekday Supper!
I can just see you all doing a double take right now. How can these possibly be enchiladas without sauce or cheese?
Well they are Asian inspired enchiladas and they are so dang good you really won’t care that there is not sauce or cheese on these bad boys. You’ll be too busy shoving as many as possible into your pie hole before everyone around you discovers how good they are.
You’re not going to want to share these things. In fact I can almost guarantee you shove someone out of the way for the last one. Not that anyone here did that or anything. I would never do such a thing!
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I cannot take credit for the idea of these beauties. They were inspired by an episode of The Chew.
There was this cutie patootie lady on the show named Kim Kost. She made these in a battle against two other recipes. If I remember correctly Kim kicked their butts with this one.
She was completely adorable on the show, and for some reason Kim Kost’s Asian Enchiladas just kept sticking in my brain.
For those regular readers you know we’re trying to eat a little lighter during the week so these seemed perfect for a Weekday Supper post.
They had to be tweaked a bit for our household. The original recipe called for shrimp. We’re allergic to seafood here at the B household so I opted for chicken.
I also decided to use my own Peach Salsa recipe. Not that I didn’t love Kim’s version but I really like the idea of a cold salsa on a hot dish. Plus I was being lazy and didn’t want to grill my peaches.
I know, but it’s a weekday and time is of the essence people. Or I’m just lazy, whatevs. I also used Katsu sauce instead of hoisin. You can use either!
I left out the mushrooms since we’re not huge mushroom fans. Then on the lazy note again, I opted to cook my onions with my chicken to save some time and an extra pan to wash.
I’m not kidding people, if there’s an easy way out I’m taking out…every…single…time!
This dish gets a huge thumbs up from the B household. It’s delicious, it’s easy to make, and it’s filling. Plus it’s good for you.
I mean what’s not to love. Plus Kim Kost is just too dang cute for words so I just needed to see if I’d look like her after one meal. Ya, not so much. But it’s a start right!
NEW VIDEO ADDED February 25, 2017!!
Check out my new recipe video for these Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa!
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- 1 package of Flour Tortillas
- 4 tbsp olive oil
- 4 boneless skinless chicken breasts sliced thinly
- 1 sweet onion diced
- 2 cups cooked quinoa cooked in chicken broth
- 1 bottle of Katsu sauce or Hoisin sauce
- 2 tbsp Cilantro fresh or dried
- 1 batch Peach Salsa prepared in advance
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Cook your quinoa while you do all the prep for this. It will make this all come together fairly quickly.
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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.
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Before you start the enchiladas line a cookie sheet with parchment paper. Set aside.
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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.
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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.
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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.
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Now brush the rest of the Katsu or Hoisin sauce over top of each enchilada.
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Broil for one to two minutes (mine were 2 minutes on low broil) and remove from oven.
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Top with Peach Salsa and cilantro if desired.
Recipe slightly adapted from Kim Kost's Asian Enchilada Recipe
You can find the Peach Salsa Recipe I used on my site.
I am seriously not kidding people, these things are the bomb. You know I like my sweets, and my indulgent foods but these totally satisfied me for dinner.
hey were absolutely delicious and I’ll be making them again and again. Dishes like this get put into rotation at our house. I’m sure these are going to be a family favourite.
The salsa recipe I used can be found on my site, just buzz over there and you can print it off.
I swapped out the shallots for onions this time. I also added Alea Salt instead of Vanilla Salt in this one. Add your salt at the last minute as it tends to pull moisture out of other things.
You can opt to not use cilantro if you don’t like it. It’s one of those things you either love or hate. If you hate it or find it overpowering don’t use it.
The salsa is best if it’s fresh. I like making it about an hour before I need it. If you don’t have lime juice you can use lemon, or even orange juice. I actually used orange this time around. I’m always switching things up. Keeps life interesting.
Make sure you stop by my Weekday Supper peeps to check out what they shared this week.
More Great Recipes:
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa
Hope you get a chance to whip up these amazing lightened up enchiladas. I’d love to thank Kim Kost and The Chew for the inspiration to make these. I honestly could not stop thinking about them all this time.
I’d love to know if anyone made her original version with the shrimp, was it as awesome as this chicken version? I bet it was. It looked absolutely to die for. I’m so glad I finally got a chance to whip these up.
Thanks for visiting. Tune in tomorrow for a summer berry vanilla bean parfaits with vanilla bean whipped cream. It’s chock full of vanilla goodness. You’re going to love it.
Thanks for visiting today!
If you’re looking for more dinner recipes be sure to check out my recipe index. You can also find a lot more pasta recipes as well.
Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.
Toodles! xx
Joanne T Ferguson says
G’day! Looks light and lovely, true!
No cheese? Drew my attention to your post and recipe too! Looks delish!
Cheers! Joanne
Kim Beaulieu says
Thanks so much. I just had to try this one out. It’s just so light and healthy for a weekday. So delicious.
Simone says
I love the idea of using Asian flavors with something that is mostly Mexican.. They do look totally delicious to me!
Kim Beaulieu says
I know right. I usually am not too keen on fusions but this was amazing. Such a cool twist.
john@kitchenriffs says
Nice dish! And easiest enchilada ever! Love the Asian flavors in this – terrific idea. Really fun recipe – thanks.
Kim Beaulieu says
I know right, I was so surprised how easy these were. It’s such a cool recipe.
CCU says
Mmmmm Asian-Mexican mix is such a brilliant idea 😀
Cheers
CCU
Kim Beaulieu says
It’s pretty fun, I had a blast with this one.
Sunithi says
Yummm ! This looks fab Kim !!! Love the flavors !!
Kim Beaulieu says
Thanks so much, I really love this recipe. It’s a keeper.
Courtney @ Neighborfood says
Pinning this one! What a great weeknight dish. Loving it!
Kim Beaulieu says
Thanks Courtney, it’s such a delicious recipe. I’ll be making it again and again.
Ramona W says
Clever way to lighten up those enchiladas… love the quinoa. 🙂
Kim Beaulieu says
Thanks so much Ramona.
Abbe@This is How I Cook says
Peach Salsa? Sounds fabulous, healthy and good!
Kim Beaulieu says
Thanks so much Abbe. I just love summer fruit. I’m having so much fun playing with recipes.
Maureen | Orgasmic Chef says
These look really good but I do have to say when I see or hear the word enchilada I don’t instantly think of quinoa. queso? more likely LOL These do look good!
Kim Beaulieu says
I know right. When I saw this on the chew I was seriously thinking the lady was nuts. But they chew crew ate the up and voted unanimously for it. I could not stop thinking about these things. Had to be done. Surprisingly good. Although I don’t seem to deal well with quinoa. Bothered my tummy this week.
Nessa says
That peach salsa looks SO good Lunie!
Debra says
These do look delicious. I love the Chew. I wish I had time to watch all the back-logs of recordings I have. In fact, I think The Hubs has finally quit recording it until I get caught up. 🙂
Chris says
That meal looks so totally gorgeously delicious. Although, I wouldn’t dare fighting over food, but … eh … it’s simply very luvly (eh … not the fighting)!
Kim Beaulieu says
Thanks Chris. And the fighting is half the fun. We’re all about the silly in the B household. Dinner here isn’t successful unless there’s lots of laughs served with the food. xx
Chris says
Well, if things are like that, I guess it’s alright. It’s good to have some clean fun.
Kim Beaulieu says
Yup, no one’s needed an ambulance for quite some time now. *giggles*
Ashley Bee (Quarter Life Crisis Cuisine) says
I looove enchiladas! These are right up my alley 🙂
Christie - Food Done Light says
Oh man, this recipe is so up my alley. I love the asian-tex-mex feel to it and that it is light. Perfect! Thanks for sharing on Thursdays Treasures. This will be a feature.
Nami | Just One Cookbook says
I’m excited because of a few reasons – Asian flavors, quinoas in wraps (!!), and peach salsa (SUPER YUM!). Love this unique and delicious recipes, Kim!
Amy Tong says
I love your lightened up enchiladas! I love your refreshing and healthful twist on the enchiladas. Can’t wait to try this. That peach salad looks amazing with this.
Maureen | Orgasmic Chef says
Chicken, quinoa and peach salsa? I love this. I don’t do seafood well either. I wish I did!
Bam's Kitchen says
Wow, I came on over to see what delicious cookies you made for CCU but then I have seemed to have gotten lost looking through all of your delicious new recipes. This Asian inspired enchilada sounds like a winner. Healthy and delicious.
Lilly Sue says
These look awesome!! I am totally making these! Yum 😀
Family Foodie says
These have my mouth watering! I love quinoa, but I never thought of putting it in an enchilada! And that peach salsa sounds incredible. This is definitely something I will have to try!
Kim KOST says
Hi Kim.
I’ve never been called a cutie patootie…I loved your comments and thrilled to hear how much you enjoyed the recipe. Your modifications sound great, I’ll have to try it! Thanks for all the great feedback!
Your followers can view my episode on YouTube search The Chew Tank Kim (then search related videos Asian Enchiladas, to see how it’s made.) I really enjoyed reading your blog, made me LOL!
Fondly,
Kim Kost
Kim KOST says
Oh, I forgot to mention that I’ve made my recipe for several test tasters friends, before going on the show…rave reviews. Since the show aired, many friends and viewers have made it. It really is FANTASTIC! Off the air, Mario Batoli said it beats all the recipes from the test kitchen at food network! Enjoy!
Kim Kost
Pamela @ Brooklyn Farm Girl says
These enchiladas look so fresh and pretty with the bursts of color! YUM!
Liz says
I love this recipe. Thanks
Shirley Wood says
This recipe is Featured at Merry Monday Link Up this week! We will be sharing on our social media channels. Thanks for sharing with us! We love good food too!