Quinoa Chicken Enchilada Bake: Pairing Mexican Food with Wine
The only thing I'm doing this Cinco De Mayo is celebrating with vinito. I'll actually be traveling for work, so there won't be any tequila shots at Cinco De Mayo parties in Miami. All work these days, and I'm okay with that.
If you are celebrating Cinco De Mayo at home this year, here's an easy quinoa chicken enchilada bake paired with a 2014 Vina Mayor Barrel Aged Tempranillo, Ribera del Duero, Spain. With three months of barrel aging, Vina Mayor is a fruity wine, full bodied and full of flavor.
Thanks to the Wine Folly, my go-to wine guru, there is a resource for pairing Mexican food with wine: Break the Rules: Wine with Mexican Food.
I love Mexican, but can do without the corn tortillas and sour cream. I'm really trying to keep it lighter these days to reach my weightless goals (the struggle is real). I'd also rather hoard my calories for the vinito. This Mexican dish, which is perfect for any day of the week, was made with love for all my Miami Wine Lovers. Hope you enjoy it!
- 1 cup of quinoa
- 1 cup of cooked chicken
- 1 (10-ounce) can mild enchilada sauce
- 1 (4.5 ounce) can chopped green chiles
- 1 can of black beans, drained
- 2 tbsp. chopped fresh cilantro
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- Kosher salt and pepper to taste
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 avocado, diced
- 1 roma tomato, diced
- Cook quinoa in a saucepan with 2 cups of water according to package instructions
- Preheat oven to 375 degrees. Lightly coat a baking dish with nonstick spray
- In a large bowl, combine: quinoa, enchilada sauce, green chiles, black beans, cilantro, cumin, chili powder, salt and pepper. Add half off cheese
- Spread quinoa mixture into the baking dish, top with chicken and rest of cheese. Bake for 15 minutes
- Garnish with tomatoes and avocado if desired