If you love the bold flavors of chicken enchiladas but want an easier way to get dinner on the table, this Chicken Enchilada Quinoa casserole is a delicious option. It combines tender shredded chicken, fluffy quinoa, sweet corn, red enchilada sauce, and melted Monterey Jack cheese in a comforting baked dish. Finished with fresh tomato, creamy avocado, and cilantro, it brings plenty of color and flavor to the dinner table.
One of the best shortcuts in this recipe is using rotisserie chicken. Since the chicken is already cooked, you can focus on preparing the quinoa and building the flavorful enchilada mixture instead of cooking chicken from scratch. Quinoa is simmered in low-sodium chicken broth until fluffy, adding a hearty base that pairs well with the spicy jalapeño, garlic, cumin, and chili powder.
To prepare the casserole, sauté the onion, jalapeño, and garlic in olive oil until tender. Stir in the seasonings, shredded chicken, corn, and red enchilada sauce. Combine the mixture with the specified amount of cooked quinoa, then transfer it to a baking dish and cover it with shredded Monterey Jack cheese. Bake until the cheese is melted and bubbly.
A 2-quart oven-safe casserole dish is a useful kitchen item for preparing and serving baked dinners like this one. Choose a dish that comfortably accommodates your ingredients and allows the cheese to melt evenly across the top.
The fresh toppings are an important finishing touch. Diced tomato adds freshness, avocado brings creamy texture, and chopped cilantro provides a bright herbal flavor. You can also serve the casserole with lime wedges or a spoonful of sour cream if you enjoy those flavors. Here are some other good accompaniments for this recipe: homemade Classic Mexican Guacamole and Chile de Arbol Salsa.
This Chicken Enchilada Quinoa recipe is a practical choice for a weeknight meal when you want something cheesy, satisfying, and easy to assemble. Serve it straight from the baking dish for a casual family dinner, and keep any leftovers refrigerated promptly for another meal.
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Chicken Enchilada Quinoa
- Total Time: :55
- Yield: 4-6 1x
Ingredients
- 1 c. quinoa
- 2 c. low-sodium chicken broth
- 1 tbsp. extra-virgin olive oil
- 1/2 large onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 c. shredded rotisserie chicken
- 1 c. corn kernels
- 1 c. red enchilada sauce
- 1 1/2 c. Shredded Monterey Jack
- Chopped tomato, for garnish
- Diced avocado, for garnish
- Freshly chopped cilantro, for garnish
Instructions
- Preheat oven to 350º. In a small saucepan, combine quinoa and chicken broth and bring to a boil. Reduce heat to a simmer and cook until fluffy, 15 to 20 minutes.
- In a large skillet, heat oil. Add onion, jalapeño, and garlic and cook until tender, about 6 minutes. Add cumin and chili powder and stir until combined, then add chicken, corn, and enchilada sauce (reserve 1 tablespoon for drizzling) and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use) and stir until combined, then top with cheese.
- Bake until cheese is melty, 15-20 minutes.
- Garnish with tomato, avocado, cilantro, and reserved enchilada sauce and serve.
- Prep Time: :10
- Cook Time: :45
- Category: Entree
- Method: Oven
- Cuisine: Mexican