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a fork taking a bite of the chicken enchilada quinoa bake
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4.39 from 18 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: chicken enchilada quinoa bake
Servings: 6
Calories: 449kcal


  • 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


  • sour cream
  • cilantro freshly chopped, for garnish
  • lime wedges


  • 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.


  1. 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.


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