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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.

Source: EatingWell.com, 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

about 1 cup each
439 calories; protein 38.5g; carbohydrates 21.1g; dietary fiber 3.5g; sugars 2.7g; fat 20.9g; saturated fat 9g; cholesterol 119.6mg; vitamin a iu 1184.5IU; vitamin c 34.2mg; folate 51.9mcg; calcium 165.6mg; iron 3mg; magnesium 88.4mg; potassium 627.9mg; sodium 457.5mg; thiamin 0.2mg.

4 1/2 lean protein, 2 fat, 1 starch, 1/2 high-fat protein, 1/2 vegetable