Cheesy Chicken Enchilada Quinoa Casserole

A delicious and protein packed cheesy chicken enchilada quinoa casserole recipe that will soon become one of your family favorites.

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5 from 1 vote

I have been going a little stir crazy in the last week. Mostly because I just recently turned 40, but also because I have packed on a few extra pounds that I did not have earlier in the year. They always say things slow down a bit when you turn 40, but I am going to fight back. One of the ways I am doing that is with this healthy (and protein packed) Cheesy Chicken Enchilada Quinoa Casserole. It’s one of my favorite quick dinner recipes.

The Chicken Enchilada Quinoa Casserole

If you are not a fan of quinoa yet, you need to get on the bandwagon. (It’s a good bandwagon to be on!) I have to admit that I was reluctant last year because I thought it was just a silly fad. However, I did a ton of research and realized that this little thing packs quite the punch!

Keep the rice in the pantry for your next casserole, because this cheesy chicken enchilada quinoa casserole is a keeper (and you KNOW I love my casseroles…)

How to Make Chicken Enchilada Quinoa Casserole

Here is what you will need for this casserole:

• 1 cup cooked quinoa
• 1 boneless skinless chicken breast (boiled and shredded)
• fresh cilantro (2Tbsp and 2 tsp separated)
• 1 (15oz) can of sweet corn (you are only going to use half of the can)
• 1 (15oz) can of black beans (I like the low sodium version)
• 1 (10oz) can of verde enchilada sauce
• 1 (10oz) can of tomatoes with green chilis
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• salt to taste
• 1 Roma tomato (chopped)
• 1 small Avocado (chopped)
• green onion tops (chopped)
• 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)

Step by Step quinoa casserole instructions

To get started, heat your oven to 350 and prepare an 8×8 baking dish. Cook the quinoa according to the instructions. If you haven’t already, boil and shred your chicken breast.

In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste. Add the shredded chicken. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.

Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro. Serve immediately.

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5 from 1 vote

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Cheesy Chicken Enchilada Quinoa Casserole

A delicious and protein packed cheesy chicken enchilada quinoa casserole recipe that will soon become one of your family favorites.

Course dinner

Cuisine Mexican

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 -6

Calories 343kcal

Author Jennifer West

Ingredients

• 1 cup cooked quinoa
• 1 boneless skinless chicken breast boiled and shredded
• fresh cilantro 2Tbsp and 2 tsp separated
• 1 15oz can of sweet corn (you are only going to use half of the can)
• 1 15oz can of black beans (I like the low sodium version)
• 1 10oz can of verde enchilada sauce
• 1 10oz can of tomatoes with green chilis
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• salt to taste
• 1 Roma tomato chopped
• 1 small Avocado chopped
• green onion tops chopped
• 2 cups of shredded cheese my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!

Instructions

• To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.
• In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
• Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro. Serve immediately.

Nutrition

Calories: 343kcal | Carbohydrates: 16g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 399mg | Potassium: 507mg | Fiber: 5g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 7.5mg | Calcium: 297mg | Iron: 1.5mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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Oh my goodness. To say this is amazing is really an understatement. Not to mention, it’s a lot healthier than, say, spaghetti and meatballs with cheese toast! Although I DO love my Italian Style meatballs…

If you haven’t tried quinoa yet, and you are looking for a yummy recipe, you have to try this Cheesy Chicken Enchilada Quinoa Casserole. Even my toddler approved.