Easy Chicken Enchilada Quinoa Bake Recipe

Introduction

This Easy Chicken Enchilada Quinoa Bake is a flavorful, all-in-one meal perfect for busy weeknights. Packed with protein and vibrant veggies, it’s a comforting dish that combines the heartiness of chicken with the zesty taste of enchilada sauce.

Ingredients

• Cooking spray
• 1 cup dry quinoa
• 2 bell peppers (red and orange or yellow), diced
• 1/2 red onion, diced
• 1 (15-oz.) can black beans, drained and rinsed
• 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 3/4 tsp. kosher salt, divided
• 1 1/2 cups chicken broth
• 1 cup red enchilada sauce (Siete brand recommended)
• 1 cup shredded Mexican blend cheese
• Avocado slices or guacamole, fresh cilantro, sour cream or Greek yogurt, hot sauce, lime juice (for serving)

Instructions

1. Step 1: Preheat your oven to 350ºF. Lightly spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
2. Step 2: Spread the dry quinoa evenly across the bottom of the baking dish. Scatter the diced bell peppers, red onion, and black beans evenly over the quinoa. Arrange the cubed chicken on top and season with chili powder, cumin, and 1/2 teaspoon of the kosher salt.
3. Step 3: In a large measuring cup or bowl, mix the chicken broth, enchilada sauce, and remaining 1/4 teaspoon salt. Pour this mixture evenly over the ingredients in the baking dish. Cover tightly with foil and bake for 45 minutes.
4. Step 4: Remove the foil and stir the contents well. Return the dish to the oven, uncovered, and bake for an additional 15 minutes. Stir again, sprinkle the shredded cheese evenly on top, and bake uncovered for another 10 to 15 minutes until the cheese is melted and bubbly.
5. Step 5: Remove from the oven and serve with your choice of avocado slices or guacamole, fresh cilantro, sour cream or Greek yogurt, hot sauce, and a squeeze of lime juice for extra flavor.

Tips & Variations

• Use chicken thighs for juicier results, or turkey breast for a leaner option.
• Swap black beans for pinto beans or add corn for a sweeter bite.
• For extra spice, add diced jalapeños or a pinch of cayenne to the seasoning mix.
• Make it vegetarian by omitting chicken and adding extra beans or roasted vegetables.
• Use homemade enchilada sauce or your favorite brand to customize the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350ºF oven until heated through, or microwave in short intervals, stirring halfway. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown quinoa instead of white quinoa?

Yes, but brown quinoa may require a longer cooking time and a bit more liquid. Keep an eye on the bake and adjust as needed for desired tenderness.

Is it possible to make this dish gluten-free?

Absolutely. The recipe is naturally gluten-free as long as you use gluten-free enchilada sauce and chicken broth.

Easy Chicken Enchilada Quinoa Bake Recipe

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4.5 from 138 reviews

This Easy Chicken Enchilada Quinoa Bake combines the wholesome goodness of quinoa, tender chicken, and vibrant bell peppers in a flavorful enchilada sauce. Baked to perfection with melted Mexican cheese, it’s a hearty, nutritious, and satisfying one-dish meal perfect for busy weeknights. Top with creamy avocado, fresh cilantro, and tangy sour cream or Greek yogurt for a delicious, balanced dinner.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray
• 1 cup dry quinoa
• 2 bell peppers (red and orange or yellow), diced
• 1/2 red onion, diced
• 1 (15-oz.) can black beans, drained and rinsed
• 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 3/4 tsp. kosher salt, divided
• 1 1/2 cups chicken broth
• 1 cup red enchilada sauce (Siete brand recommended)
• 1 cup shredded Mexican blend cheese

Toppings (Optional)

• Avocado slices or guacamole
• Fresh cilantro
• Sour cream or Greek yogurt
• Hot sauce
• Lime juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9×13 inch baking dish thoroughly with non-stick cooking spray to prevent sticking.
2. Layer Ingredients: Spread the dry quinoa evenly across the bottom of the baking dish. Scatter the diced bell peppers, red onion, and drained black beans over the quinoa. Arrange cubed chicken pieces evenly on top. Sprinkle the chili powder, ground cumin, and half a teaspoon of kosher salt over the chicken and vegetables for seasoning.
3. Add Liquid and Bake Covered: In a large glass measuring cup or bowl, mix together the chicken broth, red enchilada sauce, and the remaining 1/4 teaspoon kosher salt. Pour this mixture evenly over the contents of the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the quinoa and chicken to cook thoroughly.
4. Stir and Continue Baking: After 45 minutes, remove the foil carefully and stir the ingredients well to combine. Return the dish to the oven, uncovered, and bake for an additional 15 minutes to allow some liquid to absorb and excess moisture to evaporate.
5. Add Cheese and Finish Baking: Stir the mixture again, then sprinkle the shredded Mexican blend cheese evenly over the top. Bake uncovered for another 10 to 15 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
6. Serve with Toppings: Remove the dish from the oven and let it cool slightly. Top with optional toppings like avocado slices or guacamole, fresh cilantro, sour cream or Greek yogurt, hot sauce, and a squeeze of lime juice for extra flavor. Serve warm and enjoy!

Notes

• You can substitute chicken thighs for breasts for juicier meat.
• Feel free to adjust the chili powder and cumin to your preferred spice level.
• Leftovers keep well in the refrigerator for up to 3 days.
• This dish can be made gluten-free if the enchilada sauce is verified gluten-free.
• For a vegetarian version, substitute the chicken with extra beans or cooked tofu.

Keywords: chicken quinoa bake, enchilada quinoa, easy chicken casserole, one-dish meal, Mexican-inspired bake