Protein-rich quinoa makes a satisfying layer in this easy Mexican casserole recipe. If you want to make this dish vegetarian, beans are a nice swap for the chicken. Serve with a green salad tossed with an oregano vinaigrette.

Breana Killeen
Source:, October 2016


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce heat, cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.

  • Meanwhile, heat oil in a large skillet over medium heat. Add poblanos, jalapeno, onion, chili powder, cumin and salt. Cook, stirring, until the vegetables are softened and starting to brown, about 5 minutes. Add chicken and 3/4 cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.

  • Spread half of the cooked quinoa in the prepared baking dish. Sprinkle with half the cheese and top with the chicken mixture. Spread the remaining quinoa on top of the filling. Drizzle the remaining enchilada sauce on top and sprinkle with the remaining cheese.

  • Bake until the casserole is hot and the cheese is melted, 25 to 30 minutes. Serve topped with tomato, avocado, scallion and/or cilantro, if desired.

Nutrition Facts

439 calories; protein 38.5g 77% DV; carbohydrates 21.1g 7% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 2.7g; fat 20.9g 32% DV; saturated fat 9g 45% DV; cholesterol 119.6mg 40% DV; vitamin a iu 1184.5IU 24% DV; vitamin c 34.2mg 57% DV; folate 51.9mcg 13% DV; calcium 165.6mg 17% DV; iron 3mg 16% DV; magnesium 88.4mg 32% DV; potassium 627.9mg 18% DV; sodium 457.5mg 18% DV; thiamin 0.2mg 20% DV.

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Rating: 5 stars
This recipe is absolutely amazing! My significant other and I love Mexican food but have a hard time finding healthier meals that still taste good. This most definitely did not disappoint! Read More