Lazy Person Quinoa Chicken Enchiladas

• 1 package Chicken Breasts (Package of 4)
• 1 can Mild Green Enchilada Sauce 28 Oz Can
• 2 cans Cream of Celery Soup 12 Oz Can
• 1.5 cups Quinoa, uncooked
• 3 cups Shredded 3 cheese blend
• 1/2 teaspoon Cumin
• 1/2 teaspoon Celery Salt
• 12 Flour Tortillas

1. Cook all 4 chicken breasts 10-12 minutes in a covered pan over medium-high heat, seasoning with cumin and celery salt. Turn them over halfway through. Once done, remove from heat and allow to cool until they can be handled safely.
2. Combine Quinoa with 3 cups of water and cook over medium-low heat until done (About 15-20 minutes)
3. After chicken breasts have cooled, place them in a large mixing bowl and shred them (either by hand or with 2 large forks). Add the cooked Quinoa, 2 cans of cream of celery soup and 1/2 of the green enchilada sauce. Add about 1/2 of the shredded cheese. Stir everything together, and season to taste with cumin and celery salt.
4. Spoon into tortillas and roll them up. Place them one by one into 1-2 casserole dishes. Sprinkle the top with cheese, then pour the remaining enchilada sauce evenly over the top.
5. Bake at 350 degrees for 1 hour or until the cheese on top is melty and begins to brown.

chicken breasts, green enchilada sauce, cream of celery, quinoa, cumin, celery salt, flour tortillas

Taken from www.epicurious.com/recipes/member/views/lazy-person-quinoa-chicken-enchiladas-5946df97a76fcc25997a3543 (may not work)