Best Chicken Enchilada Quinoa Bake Recipes

Chicken Enchilada Quinoa Bake image

Provided by Tieghan Gerard

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon chili powder
2 cups Old El Paso™ enchilada sauce (from 19-oz can)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
Bake 10 to 15 minutes.
Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

CHICKEN ENCHILADA QUINOA BAKE image

Yield 8

Number Of Ingredients 15

1 medium onion, diced
2 tsp. canola oil
1 jalapeño, minced
1 cup quinoa, rinsed well
2 cups water*
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels
1 (15 oz. can) fire-roasted diced tomatoes
1 cups cooked and shredded chicken
1 tsp. cumin
2 tsp. chili powder
1 cup enchilada sauce (also in epicurious)
2/3 cup shredded cheddar cheese, divided
2/3 cup shredded Monterey Jack cheese, divided
sliced scallions, diced avocado, cilantro, sour cream, or any other desired garnishes

Steps:

Preheat the oven to 350 and grease a 2 qt. baking dish. In a medium sauce pan, heat the oil over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, about 5 minutes. Add the quinoa and water and bring to a boil. Cover, reduce heat, and simmer until the water is absorbed and the quinoa is cooked through, about 15 minutes. In a large bowl, combine the quinoa mixture, black beans, corn, diced tomatoes, chicken, cumin, chili powder, enchilada sauce, and salt to taste (about 1/2 - 3/4 tsp.) Stir in half of each cheese. Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheese, and cover the dish with aluminum foil. Bake 15-20 minutes, then remove foil and bake an additional 10 minutes, or until the cheese is melted and browning. Remove from the oven and allow to cool 10 minutes before plating. Sprinkle with desired garnishes and serve. *Note: I poached the chicken in water, and ended up using the poaching liquid in the recipe.