One Dish Chicken Enchilada Quinoa Casserole
This One Dish Chicken Enchilada Quinoa Casserole is an easy, healthy meal that leans on pantry staples for a delicious dinner with Southwestern flair! Use leftover chicken and quinoa to make this 7-ingredient dish even easier for a busy weeknight. (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: main dish
- Method: baked
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 cups cooked quinoa
- 3 cups cooked and shredded chicken
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1/2 cup frozen or canned corn kernels (drained)
- 1.5 - 2 cups green enchilada sauce
- 3/4 cup shredded cheddar jack cheese
- Cilantro, diced red onion, avocado, or sour cream for garnish (optional)
Instructions
- Preheat oven to 350°F. Lightly oil a square baking dish or an oven-proof skillet.
- In a large bowl, mix together all ingredients except for cheese. Pour mixture into skillet or baking dish and top with cheese.
- Bake, covered for 15 minutes, then remove the cover and cook an additional 10-15 minutes or until bubbly and cheese is lightly browned.
- Remove from oven and serve with fresh cilantro, red onion, diced avocado and/or sour cream.
Notes
- Cook quinoa with broth instead of water for more flavor.
- To use one less dish, mix the ingredients right in the baking dish!
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish is super flexible on ingredients. For substitutions, see notes in the post above.
Keywords: one dish enchilada casserole, healthy chicken enchilada casserole, quinoa enchilada casserole, quinoa enchilada bake