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Challenge: Healthy Swaps

One-Pot Quinoa & Chicken Enchilada Skillet with Avocado Cream

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An enchilada dinner sans the cheese and flour tortillas?! You heard it right! You'll never miss the dairy and gluten with this one-pot wonder made with quinoa and a special avocado cream that will blow your mind!

One-Pot Quinoa & Chicken Enchilada Skillet with Avocado Cream

  • Yield: 4 servings
  • Prep Time: 5 min
  • Cooking Time: 25 min


  • 4 large chicken tenders or 2-3 medium chicken breasts
  • 1 tablespoon coconut oil
  • ¾ cup uncooked quinoa
  • 1 cup enchilada sauce
  • ½ cup water
  • 1 bell pepper of choice, sliced
  • 1 cup black beans, rinsed
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • juice of ½ lime
  • 1 large avocado
  • ½ cup lite coconut milk or almond milk
  • ⅓ cup fresh cilantro
  • 1 lime, juiced
  • ¼ teaspoon salt


  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, ⅓ cup cilantro, juice of one lime, ½ 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.

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