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Homemade Cheesy Chicken Enchilada Quinoa recipe image
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Cheesy Chicken Enchilada Quinoa

This Cheesy Chicken Enchilada Quinoa is SO EASY! A flavorful, wholesome one-pot meal packed with tender chicken, melty cheese, and vibrant veggies.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Family Friendly, Gluten-Free, One-Pot, Quick
Servings: 4 servings

Ingredients

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

Instructions

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

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Cutting board and knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can freeze the quinoa mixture for up to 3 months; thaw overnight before reheating.
  • Reheat gently with a splash of water or broth to keep it moist.
  • Adjust cayenne pepper to control the spiciness level.
  • Use leftover or rotisserie chicken to save prep time.