Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

By Tracy

6 Person

50 Minutes

208 Calories

A healthy, lean deliciously-moist meatloaf packed with quinoa, veggies, and protein! Cheesy Chicken Quinoa Enchilada Meatloaf Muffins are a great healthy dinner option – flavorful, moist, low-carb and packed with protein! Kids love them… and you will too! This gluten-free meatloaf is FULL of Mexican flavor! They’re also great as a midnight snack.

Ingredients

Muffins

2/3 cup reduced fat shredded colby jack or mexican cheese
2 egg whites
1 pound ground chicken
3/4 cup red enchilada sauce, divided
black pepper
freshly ground salt
1/2 cup chopped cilantro
red pepper flakes, if desired
hot sauce
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 tsp. olive oil
1 red or orange pepper, finely diced
1/2 cup finely chopped yellow onion
4 cloves garlic

Quinoa

2/3 cup water
1/3 cup uncooked quinoa

Method

01

To cook quinoa: In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid.
02

Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. Preheat oven to 350 degrees F. Sprays a 12-cup muffin tin generously with cooking spray.
03

Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
04

Add cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you'll reserve the rest for topping the muffins later).
05

Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You may need to use your hands to ensure all ingredients are well combined.
06

Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups. Bake for 25-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins.
07

Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked.
08

Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings, 2 meatloaf muffins each.

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Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

4.3

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Calorie 208 Kcal
Prep Time 25 Mins
Cook Time 25 Mins
Total Time 50 Mins

02 Ingredients

Muffins

2/3 cup reduced fat shredded colby jack or mexican cheese

2 egg whites

1 pound ground chicken

3/4 cup red enchilada sauce, divided

black pepper

freshly ground salt

1/2 cup chopped cilantro

red pepper flakes, if desired

hot sauce

1 tsp. chili powder

1 tsp. dried oregano

1 tsp. cumin

1 tsp. olive oil

1 red or orange pepper, finely diced

1/2 cup finely chopped yellow onion

4 cloves garlic

Quinoa

2/3 cup water

1/3 cup uncooked quinoa

03 Method

Step 1

To cook quinoa: In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid.

Step 2

Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. Preheat oven to 350 degrees F. Sprays a 12-cup muffin tin generously with cooking spray.

Step 3

Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.

Step 4

Add cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you'll reserve the rest for topping the muffins later).

Step 5

Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You may need to use your hands to ensure all ingredients are well combined.

Step 6

Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups. Bake for 25-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins.

Step 7

Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked.

Step 8

Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings, 2 meatloaf muffins each.

04 Author