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Easy Chicken Enchilada Quinoa Bake

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A vibrant and nutritious casserole combining quinoa, chicken, and vegetables, perfect for family dinners.

Ingredients

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  • Non-stick cooking spray
  • 1 cup dry quinoa
  • 2 bell peppers (red and orange or yellow), diced
  • 1/2 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
  • 1/2 tsp. ground cumin
  • 3/4 tsp. kosher salt, divided
  • 1 1/2 cups chicken broth
  • 1 cup red enchilada sauce
  • 1 cup shredded Mexican blend cheese
  • Avocado slices or guacamole, for topping
  • Fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for serving
  • Hot sauce, for an extra kick
  • Lime juice, to brighten the dish

Instructions

  1. Preheat the oven to 350ºF.
  2. Spray a 9×13 inch baking dish with non-stick cooking spray.
  3. Add the rinsed quinoa to the baking dish, spreading it evenly across the bottom.
  4. Scatter the diced bell peppers, onion, and black beans over the quinoa layer.
  5. Arrange the diced chicken over the black beans. Season the chicken with 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of kosher salt.
  6. Combine the chicken broth, enchilada sauce, and the remaining 1/4 teaspoon of kosher salt in a large glass measuring cup or bowl.
  7. Pour the sauce mixture over the contents in the baking dish, ensuring that everything is well-coated.
  8. Cover the dish with foil and place it in the oven. Bake for 45 minutes.
  9. Remove the foil and stir the mixture well to distribute the ingredients evenly.
  10. Return the dish to the oven uncovered and bake for an additional 15 minutes.
  11. Stir again, then sprinkle cheese over the top of the dish.
  12. Bake uncovered for another 10 to 15 minutes until the cheese is melted and bubbly.

Notes

For added flavor, consider sautéing the bell peppers and onions before adding them to the dish. Leftover cooked chicken can also be used to save time.

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