Name: Quinoa Chicken Enchilada Casserole
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 cups water; 0.75 cup quinoa; 1 tablespoon extra-virgin olive oil; 2 medium poblano peppers, chopped; 1 jalapeño pepper, finely chopped; 0.5 medium onion, chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 0.5 teaspoon salt; 2.5 cups shredded or cubed cooked chicken; 1 (15 ounce) can green or red enchilada sauce, divided; 0.75 cup shredded Monterey Jack cheese, divided; Chopped tomato, avocado, scallion and/or cilantro for garnish

Quinoa Chicken Enchilada Casserole

5.0

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1 Review

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 Lai Killeen, M.P.H., RD

Updated on July 9, 2019

Cook Time:

25 mins

Additional Time:

15 mins

Total Time:

40 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

1 ½ 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
2 ½ 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

Directions

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 (per serving)

439	Calories
21g	Fat
21g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 439
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 39g	77%
Total Fat 21g	27%
Saturated Fat 9g	45%
Cholesterol 120mg	40%
Vitamin A 1185IU	24%
Vitamin C 34mg	38%
Folate 52mcg	13%
Sodium 458mg	20%
Calcium 166mg	13%
Iron 3mg	17%
Magnesium 88mg	21%
Potassium 628mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.