Chicken Enchilada Quinoa Bake Recipe

Name: Chicken Enchilada Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, diced; 2 tsp. canola oil; 1 jalapeno, minced; 1 cup quinoa, rinsed well; 2 cups water*; 1 (15 oz.) can black beans, drained and rinsed; 1 cup corn kernels; 1 (15 oz. can) fire-roasted diced tomatoes; 1 cups cooked and shredded chicken; 1 tsp. cumin; 2 tsp. chili powder; 1 cup enchilada sauce (also in epicurious); 2/3 cup shredded cheddar cheese, divided; 2/3 cup shredded Monterey Jack cheese, divided; sliced scallions, diced avocado, cilantro, sour cream, or any other desired garnishes

Servings: persons

1 medium onion, diced
2 tsp. canola oil
1 jalapeno, minced
1 cup quinoa, rinsed well
2 cups water*
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels
1 (15 oz. can) fire-roasted diced tomatoes
1 cups cooked and shredded chicken
1 tsp. cumin
2 tsp. chili powder
1 cup enchilada sauce (also in epicurious)
2/3 cup shredded cheddar cheese, divided
2/3 cup shredded Monterey Jack cheese, divided
sliced scallions, diced avocado, cilantro, sour cream, or any other desired garnishes

1
Preheat the oven to 350 and grease a 2 qt. baking dish.
2
In a medium sauce pan, heat the oil over medium heat. Add the onion and jalapeno and cook, stirring often, until softened, about 5 minutes. Add the quinoa and water and bring to a boil. Cover, reduce heat, and simmer until the water is absorbed and the quinoa is cooked through, about 15 minutes.
3
In a large bowl, combine the quinoa mixture, black beans, corn, diced tomatoes, chicken, cumin, chili powder, enchilada sauce, and salt to taste (about 1/2 - 3/4 tsp.) Stir in half of each cheese. Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheese, and cover the dish with aluminum foil.
4
Bake 15-20 minutes, then remove foil and bake an additional 10 minutes, or until the cheese is melted and browning. Remove from the oven and allow to cool 10 minutes before plating. Sprinkle with desired garnishes and serve.
5
*Note: I poached the chicken in water, and ended up using the poaching liquid in the recipe.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium onion, diced, 2 tsp. canola oil, 1 jalapeno, minced, 1 cup quinoa, rinsed well, and more.

Yes, Chicken Enchilada Quinoa Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Quinoa Bake

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