Chicken Enchilada Quinoa Bake

I found this recipe on Pinterest and my boyfriend gobbled it right up! So easy and it makes a ton of servings, it says only 4, but I think for sure 6 or even 7! I served with golden potatoes baked with fresh dill and olive oil. [Thanks Tablespoon for the amazing recipe]



2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) black beans
1 can (4.5 oz) chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Toppings [optional]: plain Greek yogurt/goat cheese, Sliced avocado, Fresh cilantro and/or Crumbled cotija (white Mexican) cheese, if desired


  • Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • Bake 10 to 15 minutes.
  • Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with greek yogurt, avocado, cilantro and cotija cheese. Serve immediately.



Munch Safely,



  1. Espirational · March 9, 2016

    Looks good! Will have to give that one a try.

    Liked by 1 person

    • Gracia B · March 9, 2016

      Thank You! You have to, it’s so easy and so addicting!


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