Cheesy Chicken Enchilada Quinoa Casserole
This hearty casserole layers tender shredded chicken, protein-rich quinoa, and creamy black beans beneath a blanket of melted cheese, all enveloped in a vibrant enchilada sauce. The dish delivers a satisfying balance of textures—soft, cheesy bites with a slight crunch from the quinoa—while the sauce adds a tangy depth that ties everything together. With its bold Southwestern flavors and wholesome ingredients, it’s a crowd-pleasing meal that’s as nourishing as it is delicious.
Ingredients
- avocado1.0 small
- pepper0.5 tsp
- black beans15.0 oz
- canned tomatoes10.0 oz
- chili powder0.5 tsp
- quinoa1.0 cup
- cumin0.5 tsp
- verde enchilada sauce10.0 oz
- cilantro2.0 Tbsp
- green onion tops4.0 servings
- roma tomato1.0
- salt4.0 servings
- cheese2.0 cups
- chicken breast1.0
- corn15.0 oz
- pepper0.5 tsp
Nutrition
Directions
- 1
Preheat oven to 375°F (190°C). Rinse quinoa under cold water and cook in 2 cups of water or broth according to package directions until fluffy, about 15 minutes.
- 2
Season the chicken breast with salt and pepper. Grill or pan-sear over medium heat until cooked through, about 6-8 minutes per side. Let rest, then shred.
- 3
In a large bowl, combine cooked quinoa, shredded chicken, drained black beans, drained corn, diced roma tomato, and chopped cilantro. Mix well.
- 4
Add the canned tomatoes (undrained), verde enchilada sauce, chili powder, cumin, and additional salt and pepper to taste. Stir until evenly combined.
- 5
Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and top with shredded cheese.
- 6
Bake uncovered for 20-25 minutes, until cheese is melted and bubbly and casserole is heated through.
- 7
Let cool for 5 minutes. Garnish with sliced avocado, chopped green onion tops, and extra cilantro before serving.
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