Savory Chicken Enchilada Quinoa Bake for Easy Weeknight Dinners

This Chicken Enchilada Quinoa Bake is a one-pan gluten-free dish filled with tender chicken, hearty quinoa, and vibrant vegetables, perfect for easy weeknight dinners.

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Prep Time 15

Cook Time 1

Resting Time 5

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 rinsed before cooking
spray cooking spray use olive oil for a heart-healthy alternative

For the Veggies

2 pieces bell peppers (red and orange/yellow), diced substitute with green peppers if desired
1/2 piece red onion, diced can be swapped with yellow onion if preferred
1 can black beans, drained and rinsed boosts protein and fiber content

For the Protein

1 lb. boneless, skinless chicken breasts/thighs, cut into bite-sized cubes try cooked shredded chicken or tofu for a vegetarian option

For Seasoning

1 tsp. chili powder adjust based on your heat preference
1/2 tsp. ground cumin necessary for that earthy enchilada flavor
3/4 tsp. kosher salt, divided enhances the flavors of all ingredients

For the Saucy Goodness

1 1/2 cups chicken broth use vegetable broth for a vegetarian version
1 cup red enchilada sauce prefer Siete brand for gluten-free

For the Cheesy Top

1 cup shredded Mexican blend cheese use vegan cheese for a dairy-free twist

Optional Garnishes

avocado
cilantro
sour cream/Greek yogurt
hot sauce
lime juice

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions for Chicken Enchilada Quinoa Bake

Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.
Spread 1 cup of rinsed dry quinoa evenly across the bottom of the prepared baking dish. Layer the diced bell peppers, onion, and black beans on top.
Arrange 1 pound of chicken cubes evenly over the black beans. Season with chili powder, ground cumin, and kosher salt.
In a bowl, combine chicken broth and red enchilada sauce. Pour over the layered ingredients.
Cover the dish tightly with aluminum foil and bake for approximately 45 minutes.
Remove the foil and stir gently, then bake for another 15 minutes.
Sprinkle shredded cheese over the top and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Let it rest for a few minutes, then garnish with avocado, cilantro, or lime juice before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 45mgCalcium: 15mgIron: 15mg

Notes

Allow casserole to rest before serving to ensure easy cutting.

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