Chicken Enchilada Quinoa Bake

Blogger Tieghan Gerard of Half Baked Harvest turns classic Mexican enchiladas into a quick and hearty bake. By Betty Crocker Kitchens
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15 Minutes Prep
35 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 1 small onion, finely chopped
  • Small check mark in a circle icon 2 1/2 cups cooked quinoa (white or red)
  • Small check mark in a circle icon 1 1/2 cups shredded cooked chicken breast
  • Small check mark in a circle icon 1 can (15 oz) Progresso™ black beans
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 tablespoon chili powder
  • Small check mark in a circle icon 2 cups Old El Paso™ enchilada sauce (from 19-oz can)
  • Small check mark in a circle icon 1 cup shredded pepper Jack cheese (4 oz)
  • Small check mark in a circle icon Sour cream or plain Greek yogurt
  • Small check mark in a circle icon Sliced avocado
  • Small check mark in a circle icon Fresh cilantro
  • Small check mark in a circle icon Crumbled cotija (white Mexican) cheese, if desired
Preparation
  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  5. Bake 10 to 15 minutes.
  6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.