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4.75 from 8 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 456kcal
Author: Joanna Cismaru


  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cups quinoa cooked, I used red, white or red
  • 1 chicken breast cooked and shredded
  • 8 oz black beans (about half can)
  • 3 tbsp canned chopped green chiles
  • 1 1/2 cups enchilada sauce
  • 1/2 cup cheddar cheese shredded
  • 1 cup Mozzarella cheese shredded


  • 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 pepper 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.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 354g | Calories: 456kcal | Carbohydrates: 38.86g | Protein: 36.02g | Fat: 17.62g | Saturated Fat: 5.078g | Polyunsaturated Fat: 3.125g | Monounsaturated Fat: 7.998g | Trans Fat: 0.198g | Cholesterol: 58mg | Sodium: 821mg | Potassium: 711mg | Fiber: 9g | Sugar: 3.93g | Vitamin A: 2150IU | Vitamin C: 12.4mg | Calcium: 440mg | Iron: 3.4mg