Chicken Enchilada Quinoa Bake

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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.

4.8 from 5 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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      • Mary says

        I think Megan meant – “do you cook the quinoa first before adding 2 cups of it to the recipe?” You wrote in your directions “2 cups cooked quinoa, white or red (I used red),” so yes, you use precooked quinoa. Unless, your directions are incorrect.

        Sounds delicious – I’m going to try it.

          • Mary says

            Yes, Jo. I know it does.

            And I’m only commenting on this as I believe that your comment back to Megan could be confusing – sorry, but it was a tad confusing for me! I scratched my head thinking “If she is saying to use cooked quinoa in her recipe, then it had to be cooked prior to making the recipe – precooked quinoa. Thus, she has used precooked quinoa before.” but you wrote “No, I’ve never actually used precooked quinoa.” Those two things don’t gel.

            Wasn’t the quinoa you used for this recipe precooked?

            That’s all. I’m going to go with precooked quinoa and make this recipe this weekend. It just sounds so good!

          • says

            Hi Mary,
            To me precooked means you buy it precooked from the store, I think this is where the confusion is. LOL But no I cooked the quinoa myself, so when you add it to this dish the quinoa is cooked.

      • Liz says

        my question is. has anyone tried making this in a crockpot? i am all about using the crockpot especially now since it is finally getting warm out

          • Jessy says

            Oh. Em. Gee! It was so good! I did things a little different, but it was delicious!

          • Jessy says

            I didn’t like this recipe, Jo. I LOVED IT! Even my husband likes it! He said you can’t taste the quinoa.

            My 4 year old wouldn’t eat it because he said it looks “yucky”. But my impossible to feed 15 month old ate hers like a champ and had seconds!

            Admittedly, the crock pot enchilada doesn’t look too terribly appetizing. We served ours with a dollop of sour cream and some green onions for garnish.

            My recipe differed in a couple ways:
            -I doubled the recipe. Hello leftovers!
            -I used whole chicken breast strips and cooked them in the crock pot.
            -No green chiles. My kids won’t eat them.
            -I forgot to get cheddar while at the store, so I used jarred nacho cheese.

            I threw all the ingredients I used in a crock pot, set it on high for a couple hours, then low for another couple hours.

            Next time, I’m going to use two cans of beans and real cheddar.

          • says

            LOL I’m so glad you LOVED it! Yeah that’s what’s great about this recipe it’s versatile, try different ingredients, it will still be good. :)

  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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