Name: Chicken Quinoa Enchilada Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil (for sautéing and adding flavor.); 1 small onion ((finely chopped) for a savory base.); 2 cups quinoa ((cooked) the nutritious star of the dish.); 1 chicken breast (cooked and shredded) (provides protein and heartiness.); 8 ounces black beans ((about half a can) for added texture and nutrition.); 4 ounces green chiles ((1 can) for a mild kick and flavor.); 1 cup enchilada sauce (the flavorful sauce that ties everything together.); 1 cup cheddar cheese ((shredded) for that cheesy goodness.); 1 cup mozzarella cheese ((shredded) adds a gooey texture.); 1 cup Sour cream (for serving, adds creaminess.); Cilantro (freshly chopped) (for garnish, a fresh touch.); Lime wedges (for a zesty squeeze before serving.)

If you’re on the hunt for a dish that’s both hearty and healthy, look no further than Chicken Quinoa Enchilada Casserole. This delightful casserole combines the comforting flavors of enchiladas with the nutritious benefits of quinoa. Perfect for a weeknight dinner or meal prep, it’s sure to please the whole family. Packed with protein from the chicken and black beans, and bursting with flavor from the enchilada sauce, this casserole is a winner in both nutrition and taste.

Why It Deserves a Spot

Chicken Quinoa Enchilada Casserole deserves a spot on your dinner table for numerous reasons. First and foremost, it’s a complete meal in one dish. The combination of quinoa, chicken, and beans packs a protein punch, making it filling and satisfying. The vibrant flavors of the enchilada sauce and green chiles bring a delightful kick, while the melted cheese topping adds that irresistible comfort factor. Additionally, it’s incredibly versatile: you can adjust the spice level, add your favorite veggies, or even swap out proteins based on what you have on hand. It’s an easy, crowd-pleasing recipe that will quickly become a family favorite.

What You’ll Gather

To make this delicious Chicken Quinoa Enchilada Casserole, you will need the following ingredients:

2 tablespoons olive oil – for sautéing and adding flavor.
1 small onion (finely chopped) – for a savory base.
2 cups quinoa (cooked) – the nutritious star of the dish.
1 chicken breast (cooked and shredded) – provides protein and heartiness.
8 ounces black beans (about half a can) – for added texture and nutrition.
4 ounces green chiles (1 can) – for a mild kick and flavor.
1 cup enchilada sauce – the flavorful sauce that ties everything together.
1 cup cheddar cheese (shredded) – for that cheesy goodness.
1 cup mozzarella cheese (shredded) – adds a gooey texture.
Sour cream – for serving, adds creaminess.
Cilantro (freshly chopped, for garnish) – a fresh touch.
Lime wedges – for a zesty squeeze before serving.

Equipment at a Glance

To prepare this Chicken Quinoa Enchilada Casserole, you will need:

Large skillet – for sautéing the onion and mixing the ingredients.
Mixing bowl – to combine the quinoa, chicken, and other ingredients.
Baking dish – to bake the casserole in the oven.
Oven – for baking the casserole until bubbly and golden.

Mastering Chicken Quinoa Enchilada Casserole: How-To

Step 1: Sauté the Onion

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until the onion is translucent and fragrant. This step is crucial as it builds the flavor base for your casserole.

Step 2: Combine Ingredients

In a mixing bowl, combine the cooked quinoa, shredded chicken, black beans, green chiles, and enchilada sauce. Once the onion is ready, add it to the bowl and mix everything thoroughly until well combined.

Step 3: Layer the Casserole

Preheat your oven to 350°F (175°C). In a baking dish, spread half of the quinoa mixture evenly across the bottom. Top this layer with half of the shredded cheddar and mozzarella cheese. Then, add the remaining quinoa mixture on top, finishing with the rest of the cheese.

Step 4: Bake

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes covered, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 5: Garnish and Serve

Once baked, remove the casserole from the oven and let it cool for a few minutes. Serve hot, garnished with a dollop of sour cream, a sprinkle of freshly chopped cilantro, and lime wedges on the side for that perfect zesty touch.

Dairy-Free/Gluten-Free Swaps

If you need to make this Chicken Quinoa Enchilada Casserole dairy-free or gluten-free, consider the following swaps:

Use dairy-free cheese alternatives for the cheddar and mozzarella.
Replace sour cream with a dairy-free yogurt or avocado for creaminess.
Ensure your enchilada sauce is gluten-free; many brands offer gluten-free options.
Opt for vegetable broth in place of any cooking liquid to enhance flavor without dairy.

Behind the Recipe

This Chicken Quinoa Enchilada Casserole is inspired by the classic enchiladas that many of us adore but with a healthy twist. Quinoa serves as a fantastic substitute for traditional rice, providing more protein and fiber. The combination of shredded chicken, black beans, and flavorful spices brings the essence of Mexican cuisine right to your kitchen. This recipe not only simplifies the process of making enchiladas but also makes it easy to serve a large crowd or meal prep for the week ahead.

Meal Prep & Storage Notes

This Chicken Quinoa Enchilada Casserole is perfect for meal prep! Here are some tips:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze portions of the casserole for up to 2 months. Just make sure it’s completely cooled before freezing.
To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
For individual servings, consider portioning them into smaller containers for easy grab-and-go meals.

Your Questions, Answered

Can I use brown rice instead of quinoa?

Yes, you can use brown rice as a substitute for quinoa. Just make sure to adjust the cooking time as brown rice generally takes longer to cook than quinoa.

Is this recipe spicy?

The spiciness largely depends on the type of enchilada sauce and green chiles you use. For a milder dish, choose a mild enchilada sauce and omit any spicy elements.

Can I add vegetables to the casserole?

Absolutely! Feel free to add diced bell peppers, corn, or spinach to the mixture for added nutrition and flavor.

How can I make this casserole ahead of time?

You can prepare the casserole up to the baking stage, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time if baking from the fridge.

Save & Share

If you loved making this Chicken Quinoa Enchilada Casserole, don’t forget to save this recipe for later and share it with friends and family! This dish is perfect for gatherings, potlucks, or a cozy family dinner. You can easily customize it to fit your preferences and dietary needs, making it a versatile option in your cooking repertoire.

This Chicken Quinoa Enchilada Casserole is not just a meal; it’s an experience. From the first bite to the last, you’ll enjoy a medley of flavors that remind you of your favorite Mexican restaurant—all from the comfort of your home. So gather your ingredients, follow the steps, and let the deliciousness unfold!