Quinoa Enchilada Casserole Recipe

Name: Quinoa Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup quinoa; 1 can (10-ounce) Old El Paso mild enchilada sauce; 1 can (4.5-ounce) Old El Paso chopped green chiles, drained; 1/2 cup corn kernels, frozen, canned or roasted; 1/2 cup canned black beans, drained and rinsed; 2 tablespoons chopped fresh cilantro leaves; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; Kosher salt and freshly ground black pepper, to taste; 3/4 cup shredded cheddar cheese, divided; 3/4 cup shredded mozzarella cheese, divided; 1 avocado, halved, seeded, peeled and diced; 1 Roma tomato, diced

Servings: persons

1 cup quinoa
1 can (10-ounce) Old El Paso mild enchilada sauce
1 can (4.5-ounce) Old El Paso chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

1
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
3
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5
Serve immediately, garnished with avocado and tomato, if desired.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 cup quinoa, 1 can (10-ounce) Old El Paso mild enchilada sauce, 1 can (4.5-ounce) Old El Paso chopped green chiles, drained, 1/2 cup corn kernels, frozen, canned or roasted, and more.

Yes, Quinoa Enchilada Casserole falls under the Soups & Stews 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.

Quinoa Enchilada Casserole

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