Chicken Quinoa Enchilada Casserole
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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.
I truly believe that if you don’t like quinoa, you just haven’t tried it the right way. Made saucy, cheesy, loaded with chicken and beans, you’re about to become quinoa’s #1 fan after trying this recipe out. When chicken enchiladas are on my mind, this is the type of dish I gravitate to!
With a short list of simple ingredients and only 40 minutes, you can make this ridiculously tasty dish. This is one for the books when you need quick, filling, homemade goodness in a pinch! You know I’d never steer you wrong.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive oil – Regular olive oil, not extra virgin. You can use avocado, sunflower, safflower, canola, or vegetable oils instead.
- Onion – Any type you have handy.
- Quinoa – Cooked. White, red, black, or tri-colored.
- Chicken breast – Cooked and shredded. Thighs will work too.
- Black beans – I used canned beans. If you use dried, make sure to give yourself time to rehydrate them.
- Green chiles – Canned. Use fresh jalapeños if you can’t find any cans.
- Enchilada sauce – Buy enchilada sauce from the store or make your own.
- Cheddar cheese – Monterey Jack, Tex Mex, Colby or Red Leicester will work instead.
- Mozzarella cheese – Provolone, gouda, or havarti will work instead.
- Toppings – I served this with sour cream, freshly chopped cilantro and lime wedges.
What else can I add?
This quinoa enchilada casserole is a great opportunity to load your dinner up with lots of veggies from your pantry, freezer, or fridge. Here are some of my favorites:
- Corn
- Peas
- Chickpeas
- Carrots
- Cherry tomatoes
- Broccoli/ cauliflower
- Mushrooms
- Bell peppers
Use up what you have available to you! This recipe can be changed with each season and what you can buy at the grocery store.
How to make chicken quinoa enchilada enchilada casserole
- Prep: Heat oven to 350°F. Spray 8″ square ceramic or broiler-proof baking dish with cooking spray.
- Sauté: 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 and stir in the cheese.
- Bake: Transfer the quinoa mixture to the prepared baking dish. Top evenly with Mozzarella cheese. Bake 10 to 15 minutes.
- Finish: Broil for 1 to 2 minutes or until cheese is golden and bubbly. Take the dish out of the oven and top with sour cream and cilantro to serve.
How to serve
I topped my casserole simply with sour cream, cilantro and lime wedges. There are tons of great ways you can serve yours up! You can even provide a topping station where everyone can personalize their own plate. Give these ideas a try:
- Sliced jalapeños
- Green onion
- Lettuce
- Pico de gallo
- Salsa
- Hot sauce
- Crushed tortilla chips
- Feta
Leftovers
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.
If using the microwave isn’t an option, you can employ one of these two options:
- Transfer the leftovers to a baking dish and cover with foil. Bake at 350F for 10 minutes, or until heated through.
- Add the leftovers to a skillet over medium heat. Stir often, and add a splash of broth if needed, until the casserole is heated through.
Freezing instructions
After transferring the quinoa mixture to a baking dish, let it cool down fully to room temperature. Cover the casserole dish well with plastic wrap and foil. Transfer the casserole dish to the freezer and it will last 4-6 months.
Let the casserole thaw overnight in the fridge before topping with the cheese and baking. Keep in mind, since the casserole will be cold from the fridge, you’ll need an extra 5-10 minutes of baking. Keep an eye on it and use your discretion.
Did you love this recipe? Check out these easy casseroles:
- Chicken Enchilada Rice Casserole
- Green Chile Chicken Enchilada Casserole
- Easy Chicken Enchilada Casserole
- Buffalo Chicken Lasagna
- Mexican Beef and Rice Casserole
- Chicken Tamale Casserole
- One Pot Cheesy Taco Orzo
- No Peek Chicken Rice Casserole
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Chicken Quinoa Enchilada Casserole
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))
- 1 1/2 cups enchilada sauce
- 1/2 cup cheddar cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
Toppings
- sour cream
- cilantro (freshly chopped, for garnish)
- lime wedges
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared May 2014.
My husband loved this. He did not know he was eating quinoa!!
Excellent recipe. I added jalapeno pepper and used low fat cheese. Will definitely make this again!
Thanks,
sharing Chicken Enchilada Quinoa Bake
I tried it.It is good & tasty. Quinoa seeds are very healthy to body
It have a rich amount of fiber,antioxidants and iron
we provide the Organic Quinoa Seeds.so let’s start buy Quinoa seeds at Nourishyou
https://nourishyou.in/superfoods/quinoa-seeds/
Great recipe, looks yummy.
I am going to try this! Looks delicious. Be careful with the enchilada sauce if you are gluten free. I do know that most canned enchilada sauces contained wheat flour. Recently I noticed that most of your name brand sauce manufacturers took the wheat flour out. Just be careful and read the label. 🙂
I thought this was really good. I added sliced black olives, and had planned on cutting some corn off the cob to throw in, but we’re at the end of the season and I couldn’t find any. Not in to the frozen stuff. Thanks for a great recipe!
Glad you liked it!
Do you use pre cooked Quinoa? And does it matter which kind?
No, I’ve never actually used precooked quinoa. Any quinoa should work.
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.
Hi Mary,
In the list of ingredients it says 2 cups of cooked quinoa.
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!
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.
Is the nutrition info for the whole meal or per serving? Thanks
Per serving.
Can you make this in the crockpot?
I don’t see why not Liz.
Looking forward to making this! Is it Just 1 Chicken breast total for 4 Servings divided between 4 crocks?
That’s right, or you can just use one baking dish.
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
I am making it in our crock pot tonight. I’ll let you know how it turns out!
Oh. Em. Gee! It was so good! I did things a little different, but it was delicious!
Glad you liked it Jessy!
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.
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. 🙂
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.
Thanks for this great quinoa recipe. I love it! Delicious! A nice healthy alternative.
This looks so delicious and healthy! I love this recipe…I love enchiladas, but this is even better. Thanks for sharing your recipe!
Hi! How big is the portion per person? One cup????
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!
Can I freeze this?
I love this recipe! I featured it in a recent blog post of mine 🙂
http://www.recipechatter.com/simple-nutritious-quinoa-casseroles/
Thank you!