Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

The first time I made Cheesy Chicken Quinoa Enchilada Meatloaf Muffins, it was one of those spontaneous moments in the kitchen. I had some leftover quinoa, a craving for Mexican flavors, and a family who loves anything cheesy. The idea of meatloaf muffins sounded fun and appealing, especially when I thought about how easy they would be to serve. Little did I know, I was about to create a dish that would become a weekly favorite. With the combination of ground chicken, quinoa, and a kick of enchilada sauce, these muffins turned out to be hearty, satisfying, and bursting with flavor. As I pulled them out of the oven, the delightful aroma filled my kitchen, making my mouth water in anticipation. They quickly became a go-to for busy weeknights, offering a delicious blend of nutrition and comfort.

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins Ingredients

When crafting Cheesy Chicken Quinoa Enchilada Meatloaf Muffins, the choice of ingredients is crucial for achieving that perfect balance of flavor and nutrition. Each component plays a vital role, from the hearty quinoa to the savory ground chicken. It’s a combination that not only pleases the palate but also fills you up with wholesome goodness.

• 1 cup uncooked quinoa: A nutrient-dense grain that serves as the base of this dish, packed with protein and fiber.
• 1 cup water: Necessary for cooking the quinoa, it helps to create a light and fluffy texture.
• 4 cloves of garlic: Adds a robust flavor that enhances the overall taste.
• ½ cup finely chopped yellow onion: Brings sweetness and depth to the muffins.
• 1 red or orange pepper, finely diced: Adds a pop of color and crunch.
• 1 teaspoon olive oil: Used to sauté the vegetables, adding richness.
• 1 teaspoon cumin: A warm spice that gives a distinct Mexican flavor.
• 1 teaspoon dried oregano: Complements the other spices beautifully.
• 1 teaspoon chili powder: For that kick that makes the muffins exciting.
• Few dashes of your favorite hot sauce: Adds heat and flavor, adjust according to preference.
• Few dashes red pepper flakes, if desired: Extra spice for those who like it hot.
• ½ cup chopped cilantro: Fresh herbs brighten the overall flavor.
• Freshly ground salt and black pepper, to taste: Essential seasonings for balancing flavors.
• ¾ cup red enchilada sauce, divided: Gives moisture and adds that classic enchilada taste.
• 1 pound ground chicken or lean ground turkey breast: The main protein source that keeps the muffins hearty.
• 2 egg whites (or 1 egg): Binds the mixture together for structure.
• ½ cup reduced fat shredded colby jack or Mexican cheese: Melts beautifully and adds creaminess.

The Method for Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

Making Cheesy Chicken Quinoa Enchilada Meatloaf Muffins is a straightforward process that offers great rewards. Here are the detailed steps to ensure you create these delicious muffins perfectly.

1. To cook the quinoa: In a small saucepan, bring water and quinoa to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. After cooking, remove it from heat and fluff the quinoa with a fork. Let it cool for about 5 minutes while you prepare the other ingredients.
2. Preheat your oven to 350 degrees F. Generously spray a 12-cup muffin tin with cooking spray to prevent sticking.
3. Heat olive oil in a medium skillet over medium heat. Add the garlic, onion, and bell pepper to the skillet. Cook for a few minutes, stirring occasionally, until the onions have softened and become translucent. This mixture will add great flavor to your muffins.
4. Transfer the cooked vegetable mixture to a large bowl and allow it to cool for a few minutes. This is important so that you don’t cook the eggs when you add them later.
5. Add the cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt, and pepper to the bowl. Pour in half of the enchilada sauce—you’ll reserve the remaining sauce for topping the muffins later. Stir everything together until well combined.
6. Next, gently stir in the ground chicken (or turkey) and egg whites (or whole egg). Use your hands if necessary to ensure that all the ingredients are evenly mixed together. This will help the muffins hold their shape while baking.
7. Using a 1/4 cup measuring cup or an ice cream scoop, evenly distribute the meatloaf mixture into the muffin cups. This will help ensure that each muffin is the same size and cooks evenly.
8. Bake in the preheated oven for 25 to 30 minutes. The muffins should be cooked through and slightly golden on top. When they’re done, remove them from the oven and spoon the remaining enchilada sauce over the tops of the muffins, followed by a sprinkle of the remaining cheese.
9. Return the muffin tin to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly. Keep an eye on them to avoid burning the cheese.
10. Once baked, let the muffins cool for a few minutes in the tin before carefully removing them. Serve warm with fresh vegetables or a side salad for a complete meal. Each serving typically includes 2 muffins, making this recipe perfect for a family dinner.

Tips and Variations

There’s so much you can do with Cheesy Chicken Quinoa Enchilada Meatloaf Muffins. Here are some tips to enhance your experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick meal.
• Freezing: These muffins freeze well. Place them in a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in the oven.
• Pairing: Serve with a side of guacamole or salsa for added flavor. A simple green salad also complements these muffins perfectly.
• Spice Level: Adjust the heat level by omitting or adding more hot sauce and red pepper flakes according to your preference.
• Vegetarian Option: To make these muffins vegetarian, substitute ground chicken with cooked beans or lentils, and use more vegetables.
• Cheese Variations: Experiment with different types of cheese, such as feta or pepper jack, for unique flavors.

Serve This Cheesy Chicken Quinoa Enchilada Meatloaf Muffins With

• Fresh Salad: A simple mixed greens salad with a light vinaigrette pairs beautifully with the muffins.
• Veggies: Serve with a platter of fresh cut vegetables like carrots, cucumbers, or bell peppers for a crunchy side.
• Sour Cream: A dollop of sour cream or Greek yogurt on top adds a creamy tang that balances the dish.
• Perfect for Meal Prep: These muffins are excellent for meal prepping. Make a batch at the start of the week for easy lunches.
• Occasions: Great for casual dinners, potlucks, or even as a kid-friendly option for a birthday party.
• Storage Tips: Keep any leftovers in the fridge, and they make a satisfying snack or quick lunch option.

FAQ

Conclusion

In summary, Cheesy Chicken Quinoa Enchilada Meatloaf Muffins are a delightful blend of flavors that offer convenience and nutrition. These muffins make a perfect meal for busy families or anyone looking for a quick, satisfying dish. I encourage you to try this recipe and enjoy the wholesome goodness it brings to your table. You won’t be disappointed!

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

The ultimate comfort food, Cheesy Chicken Quinoa Enchilada Meatloaf Muffins are a delicious blend of flavors that will satisfy your cravings. Packed with protein and cheesy goodness, these muffins are perfect for easy weeknight dinners. Whip up a batch tonight and enjoy a meal that the whole family will love!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked quinoa
• 1 cup water
• 4 cloves garlic
• ½ cup finely chopped yellow onion
• 1 red or orange pepper finely diced
• 1 teaspoon olive oil
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 few dashes of your favorite hot sauce
• 1 few dashes red pepper flakes if desired
• ½ cup chopped cilantro
• freshly ground salt and black pepper to taste
• ¾ cup red enchilada sauce divided
• 1 pound ground chicken or lean ground turkey breast
• 2 egg whites (or 1 egg)
• ½ cup reduced fat shredded colby jack or Mexican cheese

Equipment

• Wooden Spoon
• Mixing Bowl
• Oven
• Cutting Board
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. To cook quinoa: In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. While the quinoa cooks you can move on to the next step.
2. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with cooking spray.
3. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
4. Add cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt, and pepper and half of enchilada sauce (you'll reserve the rest for topping the muffins later). Stir everything together until well combined.
5. Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You may need to use your hands to ensure all ingredients are well combined.
6. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
7. Bake for 25-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins.
8. Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked.
9. Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings, 2 meatloaf muffins each.

Notes

• Tip 1: To make meatloaf less spicy and kid-friendly, omit red pepper flakes and hot sauce.
• Tip 2: If you can't find ground chicken breast, you can ask the butcher to grind it for you at the grocery store.
• Tip 3: Feel free to use 1 egg instead of 2 egg whites.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!