Description
A family-friendly, protein-packed bake that combines shredded chicken, quinoa, black beans, corn, and zesty enchilada sauce into one comforting, easy-to-prep dish.
Ingredients
1 cup uncooked quinoa (rinsed)
2 cups cooked shredded chicken (rotisserie or homemade)
1 (15 oz) can black beans, drained & rinsed
1 cup corn kernels (fresh, frozen or canned)
1 (15 oz) can enchilada sauce (mild or spicy)
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 1/2 cups shredded cheddar or Mexican blend cheese
2 tbsp olive oil
Salt and black pepper to taste
Fresh cilantro and lime wedges for serving (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
2. Rinse quinoa under cold water and drain.
3. In a large bowl, combine rinsed quinoa, shredded chicken, black beans, corn, diced onion, minced garlic, cumin, chili powder, smoked paprika, enchilada sauce, and half of the shredded cheese. Stir until evenly mixed.
4. Transfer the mixture into the prepared baking dish and spread it into an even layer.
5. Top with the remaining shredded cheese and cover the dish tightly with foil.
6. Bake covered for 25 minutes, then remove foil and bake uncovered for an additional 10 minutes, until cheese is bubbly and slightly golden.
7. Remove from oven and let the bake rest for 5–10 minutes to set.
8. Garnish with chopped cilantro and serve with lime wedges, avocado, or warm tortillas.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months.
Reheat: Thaw (if frozen) then warm in the oven at 350°F (175°C) until heated through for best texture.
Make-ahead: Assemble in the baking dish, cover, and refrigerate up to 24 hours before baking.
Gluten-free: Confirm enchilada sauce is gluten-free if needed.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 65 mg
Keywords: Chicken Enchilada Quinoa Bake, enchilada quinoa bake, chicken quinoa casserole, family dinner