Chicken Quinoa Enchilada Casserole
A cheesy, comforting casserole that combines quinoa, shredded chicken, beans, and enchilada sauce for an easy weeknight meal.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cups quinoa cooked
- 1 chicken breast cooked and shredded
- 8 ounces black beans about half a can
- 4 ounces green chiles 1 can
- 1.5 cups enchilada sauce
- 0.5 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- sour cream for topping
- cilantro freshly chopped, for garnish
- lime wedges for serving
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray an 8-inch square baking dish with cooking spray.
- Heat a medium skillet over medium-high heat, add the olive oil, then sauté the finely chopped onion for about 5 minutes until softened.
- Reduce the heat to low, then add the cooked quinoa, shredded chicken, black beans, drained green chiles, and enchilada sauce to the skillet; stir until everything is evenly combined and warmed through. Remove from heat.
- Stir the shredded cheddar cheese into the quinoa mixture, then transfer the mixture to the prepared baking dish and spread it in an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered for 10 to 15 minutes until the casserole is heated through and the cheese is melted.
- Switch the oven to broil and broil 1 to 2 minutes, watching carefully, until the cheese is golden and bubbly; remove from the oven.
- Top with dollops of sour cream and sprinkle with chopped cilantro; serve with lime wedges immediately.
Equipment
- 8-inch square baking dish
- Skillet
- Spatula or spoon
- Measuring Cups and Spoons
Notes
- Leftovers keep well in an airtight container for 3–4 days.
- Reheat leftovers in the microwave, stirring every 15–20 seconds for even heating.