Chicken Quinoa Enchilada Casserole Recipe

Chicken Quinoa Enchilada Casserole Recipe:- In order to simplify the process of preparing a weeknight meal, this Easy Chicken Enchilada Quinoa Bake can be prepared in an individual pan. It is devoid of gluten, it is loaded with protein, and it is ideal for meal preparation.

 

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Chicken Quinoa Enchilada Casserole Recipe

 

WHY YOU’LL LOVE THIS CHICKEN ENCHILADA BAKE:

I originally posted this recipe in 2016, and am SO glad I decided to revisit it.

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The best part about this chicken enchilada bake is the fact that EVERY ingredient is just tossed in one baking pan. Much like my One Pan Baked Tortellini, no pre-baking, sautéing, or boiling is required.

The only leg work you have to do is a little slicing and dicing. Could this be any more ideal for busy weeknights?!

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Plus, leftovers reheat like a dream. And if you’re looking for a vegetarian version, my Quinoa Enchilada Bake uses sweet potato in place of chicken, and is equally as delicious.

I love topping each serving with a dollop of Greek yogurt or sour cream, cilantro, and hot sauce. It’s also delicious as a “dip” and scooped up with tortilla chips.

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RECIPE INGREDIENTS:

Recipe ingredients in bowls arranged on a wooden serving platter with labels.

 

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  • Chicken: You can use either chicken breasts or thighs in this recipe.
  • Quinoa: Rich in protein and fiber, this pseudo-seed is a great gluten free option that’s also good for you.
  • Peppers & Onion: You can use any mix of bell peppers you like, however I suggest red, orange, and/or yellow, which are sweeter. I also love tossing in some red onion.
  • Black Beans: Nutrient-rich and budget-friendly, black beans make this dish even more satiating.
  • Enchilada Sauce: Use any brand of pre-made (or homemade) red enchilada sauce. I love using Siete brand, which you can find in most grocery stores now.
  • Broth: Use either chicken or vegetable broth for the sauce.
  • Spices: A mix of chili powder and cumin help flavor the chicken and veggies. You can also sprinkle in some cayenne pepper if you like spice.
  • Cheese: I love using a Mexican blend cheese, however you can also use Monterey Jack or Colby Jack.

See the recipe card for full information on ingredients and quantities.

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See Also: 

easy white chicken chili recipe

 

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SUBSTITUTIONS/ADDITIONS:

  • Add Veggies: This chicken enchilada bake is a GREAT way to sneak in extra veggies. In place of (or in addition to) the peppers, mushrooms and spinach are also great add-ins.
  • Use Beef: In place of the chicken, you can use ground beef OR turkey, however you will need to sauté it first.
  • Make Vegetarian: Swap the chicken for cubes of sweet potato or butternut squash.
  • Make Spicy: Add ½ tsp. cayenne pepper to the spice mixture. I also love topping each serving with my favorite hot sauce.

 

STEP-BY-STEP INSTRUCTIONS:

 

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Step 1: Combine Quinoa, Veggies, and Beans.

Bake at 350 degrees Fahrenheit. Spray a baking pan measuring 9 by 13 inches with cooking spray that is non-stick. Place the quinoa in the baking dish and spread it out such that it covers the entire bottom of the pan. Peppers, onions, and black beans should be sprinkled on top.

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Step 2: Add Chicken, Broth, and Sauce.

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Scatter chicken pieces over black beans. Sprinkle chicken with salt, chili powder, and cumin.

Combine broth, enchilada sauce, and a pinch of salt in a bowl. Pour into baking dish.

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Step 3: Bake

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Cover with foil and bake for 45 minutes. Remove foil, stir well, and place back in the oven for 15 minutes. Top with cheese and bake for another 10 to 15 minutes.

 

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Step 4: Add Garnishes and Serve

Scatter chicken enchilada bake with your toppings of choice, such as yogurt or sour cream, guacamole or avocado, and cilantro.

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Ingredients

  • Cooking spray
  • 1 cup dry quinoa
  • 2 bell peppers (I use red and orange or yellow), diced
  • ½ red onion, diced
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ¾ tsp. kosher salt, divided
  • 1 ½ cups chicken broth
  • 1 cup red enchilada sauce (I like Siete brand)
  • 1 cup shredded Mexican blend cheese

 

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Optional Garnishes

  • Avocado slices or guacamole, fresh cilantro, sour cream or Greek yogurt, hot sauce, lime juice

 

Instructions

  • Preheat oven to 350ºF. Spray a 9×13 inch baking dish with non-stick cooking spray.
  • Add quinoa to baking dish, spreading evenly to coat the whole bottom of the pan. Scatter diced bell peppers, onion, and black beans over quinoa. Arrange chicken over black beans, and season with chili powder, cumin, and ½ tsp. salt.
  • In a large glass measuring cup or bowl, combine chicken broth, enchilada sauce, and remaining ¼ tsp. salt. Pour over contents in baking dish. Cover with foil and bake for 45 minutes.

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    Remove foil and stir well. Place back in the oven, uncovered, for another 15 minutes. Stir again, sprinkle cheese overtop and bake for another 10 to 15 minutes, uncovered, until cheese is melted and bubbly.

  • Remove from oven and add toppings of choice.

 

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Notes

  • STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • REHEAT: Rewarm individual portions in the microwave, or a 350ºF oven for 15 to 20 minutes, until heated through.

 

Nutrition

Serving: 1.33cups | Calories: 390kcal | Carbohydrates: 44g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Sodium: 990mg | Fiber: 9g | Sugar: 5g

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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