In a large oven-safe skillet (that has a lid and deep sides) combine 1 cup uncooked quinoa with 16.5 ounces of Kitchen Basics Chicken Bone Broth. Bring to a rolling boil. Reduce heat, cover and simmer until the liquid has evaporated (about 15 minutes) Let stand 5 minutes, then fluff with a fork.
While quinoa is cooking: Chop all your veggies (onions, bell peppers, jalapeno, zucchini)
In another large skillet add avocado oil, onions, and garlic. Sautee until translucent and tender. Add bell peppers, zucchini, and jalapeno. Sautee until tender, about 5-7 minutes.
When quinoa is done and veggies are done, add the veggies to the quinoa. Then add enchilada sauce and chicken, stir well to combine.
Turn oven on to broil. Top the mixture with cheese and broil for 2-3 minutes. Remove from the oven and garnish with avocado, cilantro, and green onions. Serve immediately.
*I buy prewashed quinoa from Costco. Make sure to rinse your quinoa prior to cooking if the package says to do so.