Chicken Quinoa Enchilada Casserole Recipe:– In addition to being tasty, this Chicken Quinoa Enchilada Casserole is also loaded with cheese and protein, making it a nutritious and delicious dish. A genuine crowd-pleaser, this casserole is sure to please! On the off chance that you are trying to maintain a healthy diet while also satisfying your hunger for enchiladas, this dish is an absolute winner.
Chicken Quinoa Enchilada Casserole Recipe
I am of the firm belief that if you do not enjoy quinoa, it is because you have not tried it in the appropriate manner. After putting this dish to the test, you are about to become the most devoted fan of quinoa. It is made with cheesy sauce, loaded with chicken, and loaded with beans. The dish that comes to mind when I think about chicken enchiladas is the one that I gravitate toward the most!
A brief list of straightforward ingredients and about forty minutes of your time are all you need to prepare this amazingly delicious dinner. In times when you are in a pinch and need something that is quick, filling, and homemade, this is one for the record books! Know that I would never give you the wrong advice.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – Regular olive oil, not extra virgin. You can use avocado, sunflower, safflower, canola, or vegetable oils instead.
- Onion – Any type you have handy.
- Quinoa – Cooked. White, red, black, or tri-colored.
- Chicken breast – Cooked and shredded. Thighs will work too.
- Black beans – I used canned beans. If you use dried, make sure to give yourself time to rehydrate them.
- Green chiles – Canned. Use fresh jalapeños if you can’t find any cans.
- Enchilada sauce – Buy enchilada sauce from the store or make your own.
- Cheddar cheese – Monterey Jack, Tex Mex, Colby or Red Leicester will work instead.
- Mozzarella cheese – Provolone, gouda, or havarti will work instead.
- Toppings – I served this with sour cream, freshly chopped cilantro and lime wedges.
What else can I add?
With this quinoa enchilada casserole, you have the perfect opportunity to pack your meal with a wide variety of vegetables that you have stored in your cupboard, freezer, or refrigerator. One or more of my favorites are as follows:
- Corn
- Peas
- Chickpeas
- Carrots
- Cherry tomatoes
- Broccoli/ cauliflower
- Mushrooms
- Bell peppers
Use up what you have available to you! This recipe can be changed with each season and what you can buy at the grocery store.
How to make chicken quinoa enchilada enchilada casserole
- Prep: Heat oven to 350°F. Spray 8″ square ceramic or broiler-proof baking dish with cooking spray.
- Sauté: Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat and stir in the cheese.
- Bake: Transfer the quinoa mixture to the prepared baking dish. Top evenly with Mozzarella cheese. Bake 10 to 15 minutes.
- Finish: Broil for 1 to 2 minutes or until cheese is golden and bubbly. Take the dish out of the oven and top with sour cream and cilantro to serve.
How to serve
I topped my casserole simply with sour cream, cilantro and lime wedges. There are tons of great ways you can serve yours up! You can even provide a topping station where everyone can personalize their own plate. Give these ideas a try:
- Sliced jalapeños
- Green onion
- Lettuce
- Pico de gallo
- Salsa
- Hot sauce
- Crushed tortilla chips
- Feta
Leftovers
After transferring the leftovers to a container that is airtight, place them in the refrigerator for three to four days.The microwave is the ideal method for reheating your leftovers, and you should stir them every 15–20 seconds.
If using the microwave isn’t an option, you can employ one of these two options:
- Transfer the leftovers to a baking dish and cover with foil. Bake at 350F for 10 minutes, or until heated through.
- Add the leftovers to a skillet over medium heat. Stir often, and add a splash of broth if needed, until the casserole is heated through.
Freezing instructions
After transferring the quinoa mixture to a baking dish, let it cool down fully to room temperature. Cover the casserole dish well with plastic wrap and foil. Transfer the casserole dish to the freezer and it will last 4-6 months.
Let the casserole thaw overnight in the fridge before topping with the cheese and baking. Keep in mind, since the casserole will be cold from the fridge, you’ll need an extra 5-10 minutes of baking. Keep an eye on it and use your discretion.
Ingredients
- 2 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cups quinoa (cooked)
- 1 chicken breast (cooked and shredded)
- 8 ounce black beans ((about half can))
- 4 ounce green chiles ((1 can))
- 1½ cups enchilada sauce
- ½ cup cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
Toppings
- sour cream
- cilantro (freshly chopped, for garnish)
- lime wedges
Instructions
-
Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
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Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
-
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
-
Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with Mozzarella cheese.
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Bake 10 to 15 minutes.
-
Turn oven control to broil and broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream and cilantro. Serve immediately.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. Your leftovers will reheat best in the microwave, stirring every 15-20 seconds.