Chicken Enchilada Quinoa Bake

I’ve been on a quinoa kick lately, which annoys me to end. It just seems so…hipster. And also, it strongly resembles bird seed. Which is kind of a turn off when it comes to my food.

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But. I’ve been making it with vegetable broth lately as opposed to chicken broth or water, and the flavor is SO much better. And it’s filling. And healthy. And blah blah blah, you all know why quinoa has become such a fad. But I gotta say, this meal was great — easy to throw together, satisfying, protein-packed, and healthy. What more can you ask for on a Monday night? Besides wine. And for it to be Friday instead of Monday.

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  • 1 medium onion, diced
  • 2 tsp. canola or olive oil
  • 1 jalapeño, minced
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 (15 oz. can) fire-roasted diced tomatoes, drained
  • 1 cups cooked and shredded chicken
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 1 cup enchilada sauce — canned or homemade
  • 2/3 cup shredded cheddar cheese, divided
  • 2/3 cup shredded Monterey Jack cheese, divided
  • sliced scallions, diced avocado, sour cream, or any other desired garnishes


  1. Preheat the oven to 350 and lightly grease a 2 qt. baking dish.
  2. In a medium sauce pan, heat the oil over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, about 5 minutes. Add the quinoa and vegetable broth and bring to a boil.  Cover, reduce heat, and simmer until the water is absorbed and the quinoa is cooked through, about 15 minutes.
  3. In a large bowl, combine the quinoa mixture, black beans, corn, diced tomatoes, chicken, cumin, chili powder,  enchilada sauce, and salt to taste (about 1/2 – 3/4 tsp.) Stir in half of each cheese.  Pour the mixture into the prepared baking dish.  Sprinkle with the remaining cheese, and cover the dish with aluminum foil.
  4. Bake 15-20 minutes, then remove foil and bake an additional 10 minutes, or until the cheese is melted and browning.  Remove from the oven and allow to cool 10 minutes before plating.  Sprinkle with desired garnishes and serve.

Yields: roughly 6 servings

Recipe barely adapted from: Elly Says Opa



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