This crazy yummy, protein-rich Chicken Enchilada Quinoa Casserole might just become your go-to recipe for weeknight meals.
This Chicken Enchilada Quinoa Casserole gives you the same craveable taste as regular chicken enchiladas but without the hassle and mess of rolling everything up in tortillas. Plus it’s packed with an extra boost of protein from the quinoa AND it can be made ahead of time and refrigerated until ready to bake. What’s not to love?
You certainly can make this dish completely from scratch if you like (whip up your own enchilada sauce, cook and shred the chicken, etc.), or you can indulge in a few simple shortcuts to get this meal on the table even faster.
There’s no shame in that game, folks.
Grab a can or jar of your favorite enchilada sauce, seek out pre-rinsed quinoa at the store and pick up a rotisserie chicken when you swing through the deli. Leftovers of this Chicken Enchilada Quinoa Casserole reheat beautifully, so you can even double the recipe if you’re cooking for a larger group or just want extra to pack for lunches during the week.
Serve this dish with chopped avocados, green onions, cilantro and sour cream. (Dipping with tortilla chips is highly recommended, too. Trust me on this.)
There is nothing worse than buying a specialty ingredient and only using it for one recipe. What to do with a whole can of chipotle chiles in adobo sauce
? I freeze the chiles in small amounts so they are handy whenever I need them. Need recipe ideas
for your chipotle chiles? We’ve got ‘em!
1 teaspoon olive oil
1/2 medium onion, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 (4-ounce) can diced green chiles
1 chipotle chile in adobo sauce, diced
1 (10-ounce) can enchilada sauce
1 1/4 pounds boneless, skinless chicken breasts, cooked and shredded - about 3 cups total (you can also use rotisserie chicken for this)
2 cups cooked quinoa
salt and pepper
2 cups Mexican or Taco cheese blend (I used a 3-pepper mix that was really tasty)
Sour cream, cilantro, green onions, avocado - optional garnishes
- Preheat oven to 375 degrees. Lightly grease an 11x7 casserole dish.
- Heat oil in extra large skillet or dutch oven over medium heat. Saute onions until translucent. Stir in chili powder and cumin and cook for one minute. Add beans, corn, green chiles, chipotle chile, enchilada sauce, chicken and quinoa and stir until combined. Season to taste with salt and pepper.
- Pour half of quinoa mixture into casserole dish. Sprinkle with 1 cup cheese. Add other half of quinoa mixture to dish and sprinkle with remaining cup of cheese. Bake covered for 30 minutes, remove foil and bake for another 15 minutes.
- Serve with sour cream, chopped cilantro, green onions and avocado, if desired.
This can be made up to 8 hours in advance and kept refrigerated until ready to bake.