Cheesy Chicken Enchilada Quinoa

If you’re on the hunt for a delicious, nutritious, and easy-to-make meal, look no further than this Cheesy Chicken Enchilada Quinoa! Bursting with flavors and textures, this dish combines the wholesome goodness of quinoa with the savory goodness of chicken, vibrant veggies, and, of course, melty cheese. It’s the perfect family-friendly dinner that can be whipped up in no time, making it ideal for busy weeknights.

Imagine a bowl filled with fluffy quinoa, tender shredded chicken, colorful bell peppers, and a creamy, cheesy layer that melds everything together in a delightful harmony. This recipe not only satisfies your taste buds but also provides a nutritious punch, with protein from the chicken and beans, healthy fats from the avocado, and fiber from the quinoa and veggies. Let’s dive into the details of making this delicious dish!

Why This Recipe Is Reliable

This Cheesy Chicken Enchilada Quinoa is reliable for several reasons. First, it’s incredibly adaptable—feel free to throw in any leftover veggies you have on hand or switch up the spices to suit your palate. Secondly, it’s a one-pot meal, reducing cleanup time significantly. Finally, using precooked rotisserie chicken cuts down on prep time while still delivering a homemade taste that’s sure to impress.

Your Shopping Guide

When you’re ready to make this scrumptious meal, here’s what you’ll need to gather:

• Olive Oil: 3 tablespoons for sautéing the veggies.
• Sweet Vidalia or Yellow Onion: 2 cups, peeled and diced small (about 1 large onion).
• Red Bell Pepper: 1, trimmed, seeded, and diced small (reserve a few pieces for garnishing).
• Quinoa: 1 cup (white quinoa is preferred).
• Water: 1 ½ cups, for cooking the quinoa.
• Shredded Chicken: 3 cups (half of a store-bought rotisserie chicken or your own cooked chicken).
• Red Enchilada Sauce: 1 cup, for that signature flavor.
• Corn: 1 cup (fresh or frozen).
• Cooked Black Beans: 1 cup, drained and rinsed.
• Cumin: 2 teaspoons for a warm spice note.
• Smoked Paprika: 1 teaspoon (regular paprika may be substituted).
• Black Pepper: 1 teaspoon for seasoning.
• Salt: To taste (adjust based on the saltiness of the other ingredients).
• Cayenne Pepper: A pinch, optional and to taste for heat.
• Shredded Mexican Cheese Blend: 2 cups for that gooey topping.
• Hass Avocado: 1, peeled, seeded, and diced small (optional for garnishing).
• Cilantro Leaves: ½ cup, finely minced (optional for garnishing).

Equipment & Tools

Before you start cooking, gather the following equipment:

• Large Pot: For cooking quinoa and combining ingredients.
• Skillet: For sautéing the onions and peppers.
• Wooden Spoon: For stirring the mixture.
• Measuring Cups and Spoons: To ensure accurate ingredient amounts.
• Cutting Board and Knife: For chopping vegetables and prepping ingredients.

Directions: Cheesy Chicken Enchilada Quinoa

Step 1: Prepare the Quinoa

In a large pot, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Once done, set it aside.

Step 2: Sauté the Vegetables

In a skillet, heat the 3 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Then, add the diced red bell pepper and continue to sauté for another 3-4 minutes, until the peppers are tender.

Step 3: Combine Ingredients

To the skillet with the sautéed vegetables, add the shredded chicken, corn, black beans, red enchilada sauce, cumin, smoked paprika, black pepper, salt, and cayenne pepper (if using). Stir everything together until well combined and heated through.

Step 4: Mix in Quinoa

Add the cooked quinoa to the skillet and mix everything gently until the quinoa is fully incorporated and evenly distributed throughout the mixture.

Step 5: Add Cheese

Remove the skillet from heat and sprinkle 1 ½ cups of the shredded Mexican cheese blend over the top. Cover the skillet with a lid for a few minutes to allow the cheese to melt beautifully.

Step 6: Serve and Garnish

Spoon the Cheesy Chicken Enchilada Quinoa into bowls. Garnish with diced avocado, reserved bell pepper pieces, and freshly minced cilantro if desired. Enjoy your delicious meal warm!

Dietary Customizations

This recipe is versatile and can be customized to fit various dietary preferences:

• Vegetarian: Omit the chicken and add more beans or grilled vegetables for protein.
• Spicy: Increase the amount of cayenne pepper or add diced jalapeños for an extra kick.
• Gluten-Free: All ingredients are gluten-free, making it safe for those with gluten sensitivities.
• Dairy-Free: Substitute the cheese with a dairy-free cheese alternative or skip it altogether.

Problems & Prevention

While making Cheesy Chicken Enchilada Quinoa is fairly straightforward, here are some potential problems and how to prevent them:

• Quinoa Overcooking: Keep an eye on the quinoa as it cooks; overcooking can make it mushy. Follow the water-to-quinoa ratio carefully.
• Cheese Not Melting: If the cheese doesn’t melt, cover the skillet and let it sit for a few more minutes, or pop it under the broiler for a minute or two.
• Too Salty: Adjust the salt gradually, especially if using store-bought enchilada sauce and rotisserie chicken, which can vary in saltiness.

Meal Prep & Storage Notes

This Cheesy Chicken Enchilada Quinoa is perfect for meal prep! Here are some tips:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the quinoa mixture for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth if it seems dry.

Quick Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare the quinoa and cook the chicken in advance. Just combine everything when you’re ready to eat, and it’ll be just as tasty.

What can I substitute for quinoa?

If you’re not a fan of quinoa, you can substitute it with brown rice, couscous, or even cauliflower rice for a low-carb option.

Is this dish spicy?

The spiciness level is adjustable based on your preference. The cayenne pepper is optional, so feel free to skip it or add more if you love heat!

Can I use different vegetables?

Definitely! Feel free to use any vegetables you have on hand. Zucchini, spinach, or even frozen mixed vegetables would work beautifully.

Weekend Projects

If you’re looking for more delicious projects to try, check out these links:

• Sally’s Baking Addiction – for sweet treats and baking inspiration.
• Pinch of Yum – for wholesome dinner recipes and beautiful food photography.
• Minimalist Baker – for easy, quick, and mostly plant-based recipes.

Hungry for More?

If you enjoyed this Cheesy Chicken Enchilada Quinoa, be sure to explore more recipes that bring flavor and ease to your kitchen. From hearty casseroles to fresh salads and delightful desserts, there’s a world of culinary adventures waiting for you. Happy cooking!