Go Back
Chicken Quinoa Enchilada Casserole

Chicken Quinoa Enchilada Casserole

The ultimate comfort food, this Chicken Quinoa Enchilada Casserole is creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner, it combines tender chicken, nutritious quinoa, and a zesty enchilada sauce that will have everyone asking for seconds!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 cups quinoa (cooked)
  • 1 large chicken breast (cooked and shredded)
  • 8 ounce black beans (about half can)
  • 4 ounce green chiles (1 can)
  • 1.5 cups enchilada sauce
  • 0.5 cup cheddar cheese (shredded)
  • 1 cup Mozzarella cheese (shredded)
  • sour cream
  • cilantro (freshly chopped, for garnish)
  • lime wedges

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Skillet
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Heat oven to 350°F.
  2. Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
  3. Heat a medium size skillet over medium-high heat. Add olive oil and onion; cook 5 minutes or until onion is soft.
  4. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
  5. Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with Mozzarella cheese.
  6. Bake 10 to 15 minutes.
  7. 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

  • Tip 1: Transfer leftovers to an airtight container and store in the refrigerator for 3 to 4 days.
  • Tip 2: Your leftovers will reheat best in the microwave, stirring every 15 to 20 seconds.