Instructions

• Cook the quinoa according to instructions on the packaging.
• Preheat the oven to 350°F (180°C). Prepare a 12-cup silicone muffin tin.
• Heat the olive oil in a medium sized skillet over a medium heat. Add the garlic, onion and bell pepper, and cook for a few minutes until the onions have softened. Transfer to a large bowl to cool.
• Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half the enchilada sauce.
• Next stir in ground chicken and egg whites and a ¼ of the cheddar cheese and mix until well combined.
• Fill 4 tablespoons of the muffin mixture into each of the silicone muffin cups. Place into the oven to bake for 25-30 minutes. Next remove from the oven and divide the remaining enchilada sauce and cheddar cheese over the top of the muffins.
• Place the muffin tin back in the oven and bake for an additional 3-5 minutes until the cheese melts.