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Chicken Enchilada Quinoa Bake

Tieghan Gerard
Created January 10, 2017
Packed with protein and loads of cheese, this casserole is an easy crowd-pleaser.
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.

ingredients

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

browning onions

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

adding ingredients to skillet

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

adding enchilada sauce to skillet

Stir in the cheese.

stirring in the cheese

Transfer to a baking dish and top with the remaining cheese

top with cheese

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

chicken enchilada quinoa bake

Chicken Enchilada Quinoa Bake

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Ingredients

    • 2tablespoons olive oil
    • 1small onion, finely chopped
    • 2 1/2cups cooked quinoa (white or red)
    • 1 1/2cups shredded cooked chicken breast
    • 1can (15 oz) Progresso™ black beans
    • 1can (4 oz) Old El Paso™ Chopped Green Chiles
    • 1tablespoon chili powder
    • 2cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
    • 1/2cup shredded sharp Cheddar cheese (2 oz)
    • 1cup shredded pepper Jack cheese (4 oz)
    • Sour cream or plain Greek yogurt
    • Sliced avocado
    • Fresh cilantro
    • Crumbled cotija (white Mexican) cheese, if desired

Directions

  • 1Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • 2Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • 3Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • 4Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • 5Bake 10 to 15 minutes.
  • 6Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

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