Chicken Enchilada Quinoa Bake: A Warm, One-Pan Delight

Enjoy this Chicken Enchilada Quinoa Bake, a healthy and delicious one-pan dinner option packed with flavor and nutrition.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup dry quinoa Provides the base and adds protein and fiber.
2 bell peppers (red and orange/yellow), diced Can substitute with other bell pepper colors as desired.
1/2 red onion, diced Yellow onion can be used as an alternative.
1 can (15-oz.) black beans, drained and rinsed Pinto beans may be substituted.
Cooking Spray Prevents sticking and ensures easy serving.

For the Protein

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes Can be replaced with rotisserie chicken for speed.

For the Seasoning

1 tsp chili powder Adjust to taste or substitute with taco seasoning.
1/2 tsp ground cumin Can be omitted if unavailable.
3/4 tsp kosher salt, divided Use sea salt as an alternative.

For Cooking Liquid

1 1/2 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
1 cup red enchilada sauce Homemade or store-bought can be used.

For Topping

1 cup shredded Mexican blend cheese Could replace with dairy-free cheese if necessary.

Optional Garnishes

Avocado slices or guacamole Add creaminess and flavor.
Fresh cilantro Offers a refreshing touch.
Sour cream or Greek yogurt Adds richness; can lighten up the dish.
Hot sauce For those who crave a kick!
Lime juice Brightens flavors and adds freshness.

Equipment

9x13 inch baking dish

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and spray a baking dish with cooking spray.
Spread 1 cup of dry quinoa across the bottom of the prepared baking dish, followed by the diced bell peppers, red onion, and drained black beans.
Place the bite-sized pieces of chicken over the black beans and sprinkle with chili powder, ground cumin, and salt.
In a bowl, mix the chicken broth and enchilada sauce with the remaining salt, then pour it over the layers in the baking dish.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil, stir gently, and bake uncovered for another 15 minutes.
Sprinkle cheese on top and bake uncovered for an additional 10-15 minutes until cheese is melted and golden.
Let cool for a few minutes before serving, and garnish with avocado, cilantro, sour cream, or lime juice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 200mgIron: 4mg

Notes

This dish is great for meal prep and reheats well. Keep leftovers in an airtight container for up to 3 days.

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