Chicken Enchilada Quinoa Bake

There are so many to love about traditional enchiladas, but, even though I could eat them every other day and be satisfied, they’re not exactly the healthiest dinner option around. So I decided to figure out a better-for-my-family twist, taking all the beloved flavors of enchiladas and turning them into an extra-cheesy quinoa bake. The cheese had to stay (some things are a non-negotiable), but I swapped out the traditional ground beef and fried tortillas for lean chicken and protein-packed quinoa. The savory enchilada flavors remain, but this lightened up version is one we can enjoy any time we feel like it. And unlike traditional enchiladas, where you have to roll a dozen-plus enchiladas, a quinoa bake requires zero rolling. Just toss everything together and bake. It honestly does not get any easier! 

To start, gather up all of your ingredients.

Heat a skillet with some olive oil and sauté your onions until soft.

Reduce the heat and add the quinoa, Progresso black beans, Old El Paso green chiles and chili powder.

Add two cups of Old El Paso enchilada sauce and toss well.

Stir in the cheese.

Transfer to a baking dish and top with the remaining cheese

Bake until the cheese is melted and bubbly. Add your family’s favorite toppings and serve!