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Healthy meets indulgent in this Cheesy Quinoa Mexican Casserole. Mix cooked quinoa with homemade enchilada sauce, black beans, chicken, and of course, plenty of cheese. Pop into the oven until bubbly and hot, and it’s ready to go! Easy to throw together, can be made ahead and a surefire win for family dinners.
For more easy quinoa dishes check out this, Quinoa Fried “Rice,” this Quinoa Pad Thai, and these Hawaiian Quinoa Bowls.
Can’t stop, won’t stop creating riffs on classic chicken enchiladas.
It’s become an insatiable appetite that I can no longer control. How many dishes do you think I can turn into a chicken enchilada?? It started with these Chicken Enchilada Empanadas, next, I went classic with these traditional enchiladas, and then I went way off the beaten path with this Chicken Enchilada Pizza with a Cauliflower Crust. All full of classic chicken enchilada flavors, but all radically different – and today is no exception.
Here’s what’s happening: Toss cooked quinoa with homemade (or store-bought) enchilada sauce, shredded chicken (rotisserie all the way!), black beans, onions, and garlic, layer with cheese and bake! It’s the perfect heart-healthy way to get your enchilada fix without all the nasty white-flour carbs.
- Sauté onion, garlic, salt, chili powder and cumin. Turn the heat on medium and cook until onions are softened, about five minutes.
- In a large bowl, toss together chicken, quinoa, veggies, black beans, enchilada sauce and 3/4 cup shredded cheese.
- Transfer to baking dish and top with remaining cheese.
- Bake until hot and cheese is melted, about 30-35 minutes.
- Scoop everything into bowls, top with light sour cream, avocado and lots of fresh cilantro.
Do I have to use quinoa??
I’d say yes on this. I haven’t tested it with anything else, but if you do want to venture into something else. Farro, barley or brown rice may work.
Do you have a great recipe for enchilada sauce?
YES! There is no shame in buying enchilada sauce here, but if you want to make it yourself, do it. This is my very favorite enchilada sauce. It’s the perfect combination of tang, spice, and smokiness.
Substitutions and Tips and Tricks for Recipe Success
- Swap out shredded chicken for leftover fajita chicken, chopped shrimp, or ground turkey.
- Leave out the meat altogether and double the amount of beans for a vegetarian version.
- Be sure to rinse the quinoa thoroughly before cooking! This will get rid of any bitterness the quinoa may have.
- If you can’t find low-fat Mexican cheese, use an equal part of low-fat mozzarella and low-fat cheddar.
For more quinoa bakes, check out these posts:
BBQ Chicken Quinoa Casserole: Gimme Some Oven
Leftover Baked Quinoa and Chili Eggs: Bacon + Egg + Cheesecake
Quinoa Stuffed Peppers: Pickled Plum
Cheesy Chicken Enchilada Quinoa Bake
Ingredients
- 3 cups cooked quinoa
- 3 cups shredded chicken
- 1 small onion, sliced
- 2 large garlic cloves, minced
- 2 tsp olive oil
- ¼ tsp kosher salt
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 14 oz can black beans, drained and rinsed
- 1 ¼ cups low-fat Mexican cheese, shredded (or 1/2 cup mozzarella and 3/4 cup low-fat cheddar)
- avocado, sour cream and cilantro for garnish
Equipment
- casserole dish
Instructions
- Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
- In a small sauté pan, add oil, onion, garlic, salt, chili powder and cumin. Turn the heat on medium and cook until onions are softened, about five minutes.
- In a large bowl, toss together chicken, quinoa, veggies, black beans, enchilada sauce and 3/4 cup shredded cheese. Transfer to baking dish and top with remaining cheese. Bake until hot and cheese is melted, about 30-35 minutes.
- Serve with low-fat sour cream or Greek yogurt, avocado, and cilantro.
Nutrition Information
Chris @ Shared Appetite says
Hahahaha yes! I love Cinco de Mayo week! That’s when I get to bask in joy of viewing tons of Mexican/Tex-Mex recipes!! Love your healthy twist!! Pinned and shared on FB!
Nicole says
Yes! I know! My post for tomorrow is actually talking about all of the amazing recipes I’ve been seeing from everyone. There might an certain donut included as well….. 🙂
Monet says
We just had a big and delicious dinner, but I am sooo very hungry now. This looks amazing. I love Mexican food and I can’t wait to celebrate with many many dishes this week!
Erin | The Law Student's Wife says
Turn everything into a chicken enchilada <—Sounds like a gold-star life calling to me!
Christine @ Cooking with Cakes says
your man sounds just like mine, always skeptical of quinoa but as long as it has that manly meat + cheese combo he always eats it gladly!!! this looks fabo girrrl (and I still think you should do a pasta version too!)
whatjessicabakednext says
This sounds amazing! And the oozy cheese topping is to die for good! I love that the dish is still healthy and indulgent! 🙂
Helen @ Scrummy Lane says
This really does sound (and look!) delicious. My husband is the same as yours … sometimes really hard to please when it comes to food and definitely doesn’t hide it! But I have a feeling this wouldn’t be a problem. Love the idea of topping it with avocado and sour cream.
marcie says
This is probably the best I’ve seen quinoa look, and I’d eat the whole quinoa enchilada! Pinning. 🙂
Nicole says
Wow, what a compliment Marcie!! Thank you so much!
Elena says
Tried it. Loved it! Thanks Nicole for another great recipe.
Nicole says
Awesome!!!! Love to hear this!!!! Thanks Elena!!
Ryan Kokemor says
I made this tonight and it was awesome! This is a great recipe for busy moms who want to make something easy, healthy and delicious on a weeknight. I simplified it even more by using pre-cooked quinoa from Trader Joe’s that you microwave, Trader Joe’s enchilada sauce, and rotisserie chicken. Thanks Nicole for another awesome recipe! This one is a new family favorite.
Nicole says
Yessss!!! So happy to hear this!! And immmm I have not heard of this pre-cooked quinoa??? Must try that!! Thanks Ry!!!
Jessie {Life As A Strawberry} says
This looks AWESOME. I’ve been seriously craving enchiladas lately – perfect timing!
Nicole says
Thanks Jessie!! I’m ALWAYS craving enchiladas! Ha!