This is one of my go-to quick, easy, and healthy dinners! As someone who loves Mexican cuisine, this dish makes me feel like I’m indulging—yet it’s packed with nutrients and flavor without leaving me feeling bloated like I do after a trip to a Mexican restaurant (seriously, those chips, with all that sodium, right? But I still love them!).

My friend Lindsay Levine of Weeknight Bite created this recipe, and while she has a few versions, this one’s my favorite. I skip the corn (since I don’t digest it well) and load it up with extra onions and a drizzle of hot sauce—it’s just delicious. I’ve used both green and red enchilada sauce, and honestly, both are fantastic. It’s a hit with guests too, but if you’re feeding a large crowd, I recommend doubling the recipe.

My kids aren’t huge fans of quinoa yet, but they’ll happily eat it with a side of tortilla chips. I’ll call that a win! 😊

Chicken Quinoa Enchilada Casserole

Weeknight Bite

This is one of my go-to dinners from my friend Lindsay over at Weeknight Bite. I love a healthy Mexican-inspired dish and this checks all the boxes.

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Cook Time 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

• 1 cup Uncooked quinoa
• 3/4 cup Enchilada sauce I use Siete
• 1/2 cup Frozen corn (optional)
• 1 15 oz can Black beans rinsed and drained
• 3 Chicken breasts, cooked and shredded or 1 rotisserie chicken shredded Ex. Crockpot salsa chicken
• 1/4 cup Cilantro chopped
• 1 tsp Cumin
• 1 tsp Chili powder
• 1 cup Shredded Mexican cheese blend
• Salt & pepper to taste
• Sour cream or Greek Yogurt optional
• Red or green onions chopped for toppings
• Avocado for toppings (optional)
• Lime for lime sqeeeze top
• Tortilla chips Optional but love a crunch!

Instructions

 

• Cook quinoa according to package instructions. Preheat oven to 375.
• 2.Transfer quinoa into your oven-safe pot/casserole dish and mix together with corn, black beans, cilantro (reserving about 2 tbsp for garnish), cumin, chili powder, shredded chicken, salt, pepper & enchilada sauce. Stir In 1/2 cup of cheese.
• Once mixture is evenly combined, add the remaining 1/2 cup of cheese on top.
• Place into oven and bake until cheese Is melted, about 15-20 minutes.
• 5. Garnish with remaining cilantro & avocado.