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Chicken Enchilada Quinoa Casserole

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

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!

 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
 Sour Cream

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.


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.


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


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.


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

Nutrition Facts

Serving Size 8 Servings