Easy Chicken Enchilada Quinoa Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://reemcook.com/easy-chicken-enchilada-quinoa-bake-recipe/
