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!
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 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.
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.
Places to stalk Cravings of a Lunatic!
Lightened Up Enchiladas with Quinoa, Chicken and Peach Salsa
- Cook your quinoa while you do all the prep for this. It will make this all come together fairly quickly.
- 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.
- Before you start the enchiladas line a cookie sheet with parchment paper. Set aside.
- 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.
- 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.
- 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.
- Now brush the rest of the Katsu or Hoisin sauce over top of each enchilada.
- Broil for one to two minutes (mine were 2 minutes on low broil) and remove from oven.
- Top with Peach Salsa and cilantro if desired.
Thanks for visiting today!