Chicken Enchilada Quinoa Bake Recipe

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already have chicken, enchilada sauce, and quinoa prepped, so this comes together quite quickly. Even if you are making everything at once, it can all be done pretty easily as well - as the chicken cooks, make the enchilada sauce and cook the quinoa, then it's just assemble and bake. As a matter of fact, this would make a great make-ahead meal, so you could prep and assemble the night before or morning of, then just throw it in the oven when you get home.

Servings: 6-8
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Ingredients

Cost per serving $1.85 view details
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 Tbs oil
  • 1 medium onion, diced
  • 1 jalapeño, seeds and ribs removed, and diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 (15-oz) can fire-roasted diced tomatoes
  • 2 cups cooked and shredded chicken
  • 1 tsp cumin
  • 1 Tbs chile powder
  • 3/4 tsp salt
  • 1 cup enchilada sauce (recipe follows)
  • 2/3 cup cheddar cheese
  • 2/3 cup Monterey Jack cheese
  • sliced scallions and minced cilantro, for garnish
  • for the sauce
  • Note: This will make more than you need for this recipe, so I'd suggest just freezing the leftovers. You never know when you'll have an enchilada sauce emergency!
  • 1 tsp canola oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 3 Tbs chile powder
  • 2 tsp ground cumin
  • 2 tsp sugar
  • 1 (15-oz) can tomato sauce
  • 1/2 cup water
  • salt and pepper

Directions

  1. Preheat the oven to 350 degrees. Lightly grease a medium baking dish.
  2. Combine the quinoa and water in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer until most of the water is absorbed and the quinoa is cooked through, about 15 minutes. Remove from heat and set aside.
  3. In a medium saute pan, heat the oil over medium heat. Add the onion and jalapeño, and sauté until softened, about 5-6 minutes. Remove from heat and set aside.
  4. In a large mixing bowl, combine the quinoa, black beans, corn, tomatoes, chicken, cumin, chile powder, salt, enchilada sauce, and 1/ 3 cup of each cheese. Season with additional sat and pepper to taste. Mix well and pour into the prepared baking dish. Sprinkle with the remaining cheese, and cover the dish with aluminum foil.
  5. Bake 15-20 minutes, then remove foil. Bake an additional 10-15 minutes, or until the cheese is melted and browning. Rremove from the oven and allow to cool 10 minutes. Sprinkle with chopped scallions and cilantro, and serve.
  6. for sauce
  7. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, 5 minutes. Stir in the garlic, chile powder, cumin, and sugar, and cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomato sauce and water, and bring to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 449g
Recipe makes 6 servings
Calories 635  
Calories from Fat 204 32%
Total Fat 22.89g 29%
Saturated Fat 8.52g 34%
Trans Fat 0.06g  
Cholesterol 67mg 22%
Sodium 1271mg 53%
Potassium 1569mg 45%
Total Carbs 73.07g 19%
Dietary Fiber 14.3g 48%
Sugars 10.81g 7%
Protein 36.69g 59%
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