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

  • Total Time 35 Minutes
  • Prep Time 15 Minutes
  • Servings 4
  • Ingredients 14


  • 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)
  • 1/2 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


Step 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.

Step 2 Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.

Step 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.

Step 4 Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.

Step 5 Bake 10 to 15 minutes.

Step 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.