Chicken Quinoa Enchilada Bake

Enchiladas are a top-five-favorite meal in my family, the cheesy-saucy-hum-in-joy kind. Then I discovered the Chicken Quinoa Enchilada Bake. Now, some of you may be hesitant to try this 'quinoa stuff'. Do it. I promise you that this healthy version of chicken enchiladas will leave you scraping the dish until there is nothing left. I found the recipe on FusionMedStaff (thank you!), and tweaked it to be even more amazing.


  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cups cooked quinoa
  • 2 chicken breasts, cooked and shredded
  • 2 cans black beans, drained
  • 2 1/2 cups sweet corn
  • 1 can (4.5 oz) Old El Paso chopped green chiles
  • 1 Tbsp chili powder
  • 2 cups Old El Paso enchilada sauce (from a 19-oz can)
  • 2 cups fiesta blend shredded cheese
  • Optional toppings to add to the deliciousness: plain Greek yogurt (or sour cream), sliced avocado, fresh cilantro
Yields: 6-8 servings (depending on how hungry you are)

  • Heat oven to 350 degrees. Spray 13x9 inch baking dish with cooking spray.
  • Cook oil and onion on a large skillet over medium-high heat. Cook until onion is soft (about 5 minutes).
  • Reduce heat to low. Add quinoa, chicken, black beans, corn, green chiles, and chili powder. 
  • Slowly add 2 cups of enchilada sauce; stir to combine. Remove from heat. 
  • Stir in 1 cup of fiesta blend shredded cheese. Transfer quinoa mixture to baking dish. Top with remaining 1 cup of fiesta blend shredded cheese. 
  • Bake 10 minutes.
  • Turn oven control to broil. Broil dish for 2 minutes or until cheese is golden and bubbling. 

  • Remove from oven. Top individual dishes with Greek yogurt (or sour cream), avocado, and cilantro.
  • Eat your heart out! 


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