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Quinoa Chicken Enchilada Casserole

  • 25 m
  • 40 m
Breana Killeen
“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.”


    • 1½ cups water
    • ¾ cup quinoa
    • 1 tablespoon extra-virgin olive oil
    • 2 medium poblano peppers, chopped
    • 1 jalapeño pepper, finely chopped
    • ½ medium onion, chopped
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • ½ teaspoon salt
    • 2½ cups shredded or cubed cooked chicken
    • 1 (15 ounce) can green or red enchilada sauce, divided
    • ¾ cup shredded Monterey Jack cheese, divided
    • Chopped tomato, avocado, scallion and/or cilantro for garnish


  • 1 Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
  • 2 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.
  • 3 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 ¾ cup enchilada sauce and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat.
  • 4 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.
  • 5 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019