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.
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…)
Cheesy 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!)
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.
Cheesy Chicken Enchilada Quinoa Casserole
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
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.
Tamara says
April 14, 2015 at 19:53I am definitely on the quinoa bandwagon these days! So good!
I just pinned this with excitement. I’ve been on a healthier eating kick lately.
Sarita says
April 16, 2015 at 13:43This looks delicious! I missed where you add in the chicken. Guessing step 2? Thanks!!
Jennifer says
April 16, 2015 at 14:49Yes! Add the chicken in the mix before you add it to the dish to bake 🙂
Bridget/The Recipe Wench says
April 20, 2015 at 16:15I have quinoa in my pantry but I’m not on the bandwagon yet! I have to admit, though, your casserole looks amazing. I’m going to have to give it a whirl! Thanks for sharing this healthy recipe with us at the Inspire Me Mondays Link-Up!
Sweet says
April 22, 2015 at 05:14OOOOOOH LA LAAA!!! I love itttt.
Danielle says
April 23, 2015 at 06:55This looks so yummy! Thanks so much for linking up with Idea Box!
Brandi Clevinger says
April 25, 2015 at 17:30This looks delicious! Going to try it this week! Thanks! I found your post at Inspire Me Mondays!
Jean | DelightfulRepast.com says
May 1, 2015 at 12:36Jen, that looks light and refreshing and satisfying, all at the same time. We’ve been eating quinoa for a few years, before it really “hit” — which is a good thing because I soooo hate food “trends”/fads and I would have avoided it just because it was trendy!
Amy says
May 4, 2015 at 09:33Hi! Visiting from Something to Talk About. This looks delicious! I will definitely give it a try!
Julia @ Swirls and Spice says
May 4, 2015 at 21:42Actually, I’m hopping off the quinoa bandwagon for a while, in favour of millet. I’m going to try it in this recipe!
Heidi says
May 6, 2015 at 10:26This looks delicious! I can’t wait to try it.
Amy | Canary Street Crafts says
May 9, 2015 at 15:52This looks fantastic! Definitely making this for dinner soon!
Karly says
May 9, 2015 at 15:52What a great dinner idea! So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Melissa French, The More With Less Mom says
May 11, 2015 at 18:04Ah Mexican comfort food, how I love thee. Thanks for posting. Hello from Motivation Monday.
GG says
August 4, 2015 at 20:17Made this tonight and it was a big hit with my husband who “hates” quinoa. Seemed like a bit too much fluid, however, even only using 1/2 the enchilada verde sauce. Did you drain the beans and corn? Thanks!
Jennifer says
August 5, 2015 at 07:54yes! Make sure you drain them. 🙂
Amandah says
January 14, 2016 at 21:45I too found that I was really runny?? The flavor is spot on though. So It calls for 1 cup of cooked quinoa, does that mean 1 cup after the quinoa is cooked or 1 cup uncooked and then addd what you have when it is done cooking, cause it seemed like there wasn’t enough quinoa. Will definitely be making again.
Jennifer says
January 16, 2016 at 13:35Hi Amandah, I cook the quinoa BEFORE adding it to the mixture. Hopefully that helps!
Amandah says
January 16, 2016 at 17:00Yes. But do you add all of what one cup of dry quinoa yields when it’s cooked. Which is approx 3 cups of cooked quinoa. Or add one cup of cooked quinoa. I am finding recipes interpret that differently. Thanks!!
Kirsten says
January 16, 2016 at 15:39Want to try this but only have red enchilada sauce. Would that work?
Jennifer says
January 17, 2016 at 18:33Hmmm. I don’t know if that would turn out the same. I would say wait to get the green sauce 🙂