Chicken Quinoa Enchilada Casserole
This easy Chicken Quinoa Enchilada Casserole is healthy, delicious, and packed with protein and loads of cheese. This casserole is a true crowd-pleaser! If you're craving enchiladas but you're trying to keep your meals healthy, this recipe is an absolute winner.
Servings: 6
Calories: 449kcal
Ingredients
- 2 tablespoon olive oil
- 1 small onion finely chopped
- 2 cups quinoa cooked
- 1 chicken breast cooked and shredded
- 8 ounce black beans (about half can)
- 4 ounce green chiles (1 can)
- 1½ cups enchilada sauce
- ½ cup cheddar cheese shredded
- 1 cup Mozzarella cheese shredded
Toppings
- sour cream
- cilantro freshly chopped, for garnish
- lime wedges
Instructions
- Heat oven to 350°F.
- Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
- Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
- Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with Mozzarella cheese.
- Bake 10 to 15 minutes.
- 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
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. Your leftovers will reheat best in the microwave, stirring every 15-20 seconds.
Nutrition
Serving: 1serving | Calories: 449kcal | Carbohydrates: 53g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 784mg | Potassium: 563mg | Fiber: 9g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 5mg | Calcium: 202mg | Iron: 4mg