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
1x 2x 3x Ingredients
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)
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.
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