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Chicken Enchilada Quinoa Bake
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Prep Time:
15 minutes
Total Time:
35 minutes
Upgrade your traditional enchiladas with a cheesy quinoa bake - no rolling required!
Ingredients:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 1/2 cups cooked quinoa (white or red)
  • 1 1/2 cups shredded cooked chicken breast
  • 1 can (15 oz) Progresso™ black beans
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoon chili powder
  • 2 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • Sour cream or plain Greek yogurt
  • Sliced avocado
  • Fresh cilantro
  • Crumbled cotija (white Mexican) cheese, if desired
Instructions:
  • Preheat your oven to 350°F and generously coat an 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • In a skillet over medium-high heat, sauté onion in oil for 5 minutes until softened.
  • Simmer on a gentle heat. Introduce quinoa, chicken, black beans, green chiles, chili powder, and 2 cups of enchilada sauce; mix well. Take off the heat.
  • Fold in sharp Cheddar cheese then transfer the flavorful quinoa mixture to a baking dish and generously sprinkle with pepper Jack cheese.
  • Bake for 10-15 minutes until golden brown.
  • Preheat the broiler. Position the baking dish 5 inches below the broiler. Broil for 1 to 2 minutes until the cheese is golden and bubbly. Take it out from the broiler. Garnish with sour cream, avocado, cilantro, and cotija cheese. Serve right away.

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