Chicken Enchilada Quinoa Bake

This Chicken Enchilada Quinoa bake is gluten free, packed with protein and loads of cheese. This casserole is a true crowd-pleaser. If you’re a fan of traditional enchiladas, you’ll love this slightly healthier version.


So it’s snowing again. Earlier in the day I was sitting on my deck enjoying the sun warming my face and now it’s snowing. Oh well, I keep pretending it’s summer. It’s bound to get here eventually.

Anywho, I want to talk to you about quinoa and how I feel about it. I have to be honest and say I’m not a huge fan, but I understand it’s good for you. Unlike rice or pasta, it’s gluten-free, it’s high in protein, a great source of riboflavin and helps with weight management. So as you can see it’s kind of like a superfood. And because of these reasons I try and include it in our diet, regardless of how much the hand model hates it.


In order to make quinoa more tasty and to somehow hide it in what I cook, what better way to do it than with chicken enchilada. I for one love chicken enchilada and sometimes one could say I’m obsessed with it. So regardless how I feel about quinoa, in this chicken enchilada quinoa bake, you won’t even know it’s there.

With just a few simple ingredients you can make this sososo delicious dish. Lots of chicken enchilada goodness under a yummy layer of cheese, how can one go wrong? And after you bake it for a few minutes all you gotta do is dig in and enjoy! Your tummy will thank you.

4.7 from 3 reviews
Chicken Enchilada Quinoa Bake
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cups cooked quinoa, white or red (I used red)
  • 1 cooked chicken breast, shredded
  • ½ can (15 oz can) black beans
  • 3 tbsp canned chopped green chiles I used
  • 1½ cups enchilada sauce (from 19-oz can) I used Old El Paso
  • ½ cup cheddar cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  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 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 pepper 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.
Nutrition Information
Calories: 497 Fat: 19.5g Saturated fat: 7.3g Trans fat: 0.0g Carbohydrates: 46.2 Sugar: 4.2g Sodium: 360mg Fiber: 12.7g Protein: 38.2g Cholesterol: 67mg


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  1. Mikayla says

    I followed the recipe as is, except that I did not have green chilies and I used green enchilada sauce instead of red enchilada sauce. However, I think the green enchilada sauce may have been the downfall with the dish. Overall, it tasted kind of bland and it wasn’t very memorable. However, I did like all the ingredients and I think this is a great way to use quinoa. Next time, I will definitely try it with the red enchilada sauce and maybe some spices. Also, I think I will try it with tortilla chips because that would add a nice crunchy element. Great recipe.

  2. says

    Oh my, this looks awesome! And I’m from New Mexico, so I’m picky about Mexican food ;) I’ll have to have my mom bring me some Chile so I can make this!

  3. says

    Ok, I’m kind of obsessed with this recipe! All about hidden quinoa! My Hubs is definitely not a fan! I tried to serve a lemon version as a side dish and he made a face the ENTIRE TIME he ate it!

    PInned, not that I need to because I know I’ll be dreaming about it until I make it!

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