Chicken Enchilada Quinoa Bake

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
  • 15 Minutes Prep
    35 Minutes Total
  • 4 Servings

Ingredient List

  • 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 (4.5 oz) Old El Paso™ chopped green chiles
  • 1 tablespoon chili powder
  • 2 cups Old El Paso™ enchilada sauce (from 19-oz can)
  • 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

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.

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