Cravings of a Lunatic

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Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa

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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!

cooked enchiladas stuffed with quinoa, chicken and peach salsa then topped with more peach salsa and cilantro on a white plate

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!

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.

asian inspired chicken enchiladas stuffed with quinoa, chicken and peach salsa on a white plate

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 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.

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.

asian inspired enchiladas with chicken, quinoa and peach salsa piled on a white plate and topped with peach salsa

Make sure you stop by my Weekday Supper peeps to check out what they shared this week.

More Great Recipes:

The Girl In The Little Red Kitchen – Salmon BLT
That Skinny Chick Can Bake – Raspberry Chicken
Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa

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.

enchiladas made with quinoa, chicken and peach salsa on a white plate

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asian inspired enchiladas with chicken, quinoa and peach salsa piled on a white plate and topped with peach salsa
Print
Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
An Asian inspired enchilada recipe using chicken, quinoa and topped with peach salsa. Perfect for any Weekday Supper!
Course: Main Course
Cuisine: American
Keyword: chicken enchiladas, lightened up enchiladas
Servings: 8
Calories: 232 kcal
Author: Kim Beaulieu
Ingredients
  • 1 pkg tortillas
  • 4 tbsp olive oil
  • 4 boneless skinless chicken breasts, thinly sliced
  • 1 medium sweet onion, diced
  • 2 cups cooked quinoa, cooked in chicken broth
  • 11.75 oz Katsu sauce (hoisin can also be used)
  • 2 tbsp cilantro, fresh or dried
  • 1 batch peach salsa, prepared in advance
US Customary - Metric
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.

Recipe Video

Recipe Notes

Nutritional information is a rough estimate. Results can vary depending on ingredients and products. 

 

If you made this recipe considering giving it a star rating or leave a comment!

Nutrition Facts
Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa
Amount Per Serving
Calories 232 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 793mg34%
Potassium 288mg8%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 10g11%
Protein 14g28%
Vitamin A 25IU1%
Vitamin C 0.7mg1%
Calcium 11mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

asian inspired enchiladas with a bite taken on a white plate

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Comments

    • 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.

      Reply

    • 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.

      Reply

  11. 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. 🙂

    Reply

  12. 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)!

    Reply

    • 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

      Reply

  16. 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.

    Reply

  18. 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.

    Reply

  20. 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!

    Reply

  21. 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

    Reply

  22. 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

    Reply

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