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Chicken Enchilada Quinoa Casserole

Authoradmin
DifficultyBeginner

The simplicity of this dish is astonishing. The flavors are addictive. Ladies & gents, here is your new go-to lunch & dinner recipe.

My Chicken Enchilada Quinoa Casserole makes a Big Batch so this is at the ready when you are. Dig in!

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 1/2 cups dry Quinoa, cook according to package directions
 1 pound Chicken Breast, trim to bite sized pieces
 1 1/2 cups diced Yellow Onion
 2 tablespoons Olive Oil
 1 tablespoon Chili Powder
 1/4 teaspoon Garlic Salt
 1/4 teaspoon Black Pepper
 2 cups (16 ounces) Red Enchilada Sauce (make sure it's gluten free if you need it to be)
 1 cup shredded Cheddar Cheese
 1 cup shredded Mozzarella Cheese
 1/2 cup Chopped Green Onion
 handful of Fresh Cilantro
 1 Avocado, cut into pieces & dip in lemon juice
 Cooking Spray
One the Side
 Salsa
 Sour Cream
1

Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside, add to the casserole pot.

2

Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings. Cook a few more minutes until chicken is opaque & cooked through.

3

Add chicken to quinoa and toss to combine. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.

4

Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.

5

Top with fresh avocado, cilantro & green onion. Serve salsa & sour cream on the side.

Ingredients

 1 1/2 cups dry Quinoa, cook according to package directions
 1 pound Chicken Breast, trim to bite sized pieces
 1 1/2 cups diced Yellow Onion
 2 tablespoons Olive Oil
 1 tablespoon Chili Powder
 1/4 teaspoon Garlic Salt
 1/4 teaspoon Black Pepper
 2 cups (16 ounces) Red Enchilada Sauce (make sure it's gluten free if you need it to be)
 1 cup shredded Cheddar Cheese
 1 cup shredded Mozzarella Cheese
 1/2 cup Chopped Green Onion
 handful of Fresh Cilantro
 1 Avocado, cut into pieces & dip in lemon juice
 Cooking Spray
One the Side
 Salsa
 Sour Cream

Directions

1

Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside, add to the casserole pot.

2

Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings. Cook a few more minutes until chicken is opaque & cooked through.

3

Add chicken to quinoa and toss to combine. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.

4

Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.

5

Top with fresh avocado, cilantro & green onion. Serve salsa & sour cream on the side.

Chicken Enchilada Quinoa Casserole

~ Marla Meridith

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