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Chicken Enchilada Quinoa Bake

chicken enchilada quinoa bake Entree Mexican
Chicken Enchilada Quinoa Bake
  • Prep 15 min
  • Total 35 min
  • Servings 4

Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.

Tieghan Gerard
Updated September 20, 2016

Ingredients

  • 2
    tablespoons olive oil
  • 1
    small onion, finely chopped
  • 2 1/2
    cups cooked quinoa (white or red)
  • 1 1/2
    cups shredded cooked chicken breast
  • 1
    can (15 oz) Progresso™ black beans
  • 1
    can (4.5 oz) Old El Paso™ chopped green chiles
  • 1
    tablespoon chili powder
  • 2
    cups Old El Paso™ enchilada sauce (from 19-oz can)
  • 1/2
    cup shredded sharp Cheddar cheese (2 oz)
  • 1
    cup shredded pepper Jack cheese (4 oz)
  • Sour cream or plain Greek yogurt
  • Sliced avocado
  • Fresh cilantro
  • Crumbled cotija (white Mexican) cheese, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • 2
    Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • 3
    Reduce 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.
  • 4
    Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • 5
    Bake 10 to 15 minutes.
  • 6
    Turn 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.
 

No nutrition information available for this recipe

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