Description
This Easy Chicken Enchilada Quinoa Bake is a hearty and flavorful one-dish meal combining the protein-packed goodness of quinoa and chicken with vibrant bell peppers, black beans, and a zesty enchilada sauce. Topped with melted Mexican blend cheese, this casserole is perfect for a comforting weeknight dinner that’s both nutritious and simple to prepare.
Ingredients
Main Ingredients
- Cooking spray
- 1 cup dry quinoa
- 2 bell peppers (red and orange or yellow), diced
- 1/2 red onion, diced
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt, divided
- 1 1/2 cups chicken broth
- 1 cup red enchilada sauce (Siete brand recommended)
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 350ºF. Spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Layer quinoa and vegetables: Spread the dry quinoa evenly at the bottom of the baking dish. Scatter the diced bell peppers, diced red onion, and drained black beans evenly over the quinoa layer.
- Add chicken and season: Arrange the bite-sized chicken pieces over the black beans. Sprinkle the chicken with chili powder, ground cumin, and 1/2 teaspoon of kosher salt for seasoning.
- Mix broth and sauce: In a large measuring cup or bowl, combine 1 1/2 cups chicken broth, 1 cup red enchilada sauce, and the remaining 1/4 teaspoon salt. Stir until well combined.
- Pour liquid and bake covered: Pour the broth and enchilada sauce mixture evenly over the layered ingredients in the baking dish. Cover the dish with foil and bake in the oven for 45 minutes to allow quinoa to cook and flavors to meld.
- Stir and bake uncovered: Remove the foil and stir the casserole thoroughly. Return it to the oven uncovered and bake for an additional 15 minutes to continue cooking and start thickening the mixture.
- Add cheese and finish baking: Stir again, then sprinkle 1 cup shredded Mexican blend cheese evenly over the top. Bake uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve and garnish: Remove from oven and add your favorite toppings such as avocado, cilantro, or sour cream if desired. Serve warm and enjoy!
Notes
- STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- REHEAT: Rewarm individual portions in the microwave or in a 350ºF oven for 15 to 20 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
