Name: Chicken Enchilada Quinoa Bake
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 3/4 cup finely chopped onion; 8 oz sliced mushrooms; 1 cup enchilada or taco meat sauce; 1 cups low-sodium chicken broth; 1 lb chicken breast; ¼ cup canned corn; 2-3 tablespoons olive oil; 1 tsp chili powder; 3/4 tsp sea salt; 1/4 tsp fresh ground black pepper; 16 oz frozen broccoli thawed, optional; 1 cup grated cheese

Overview

Cals/serving

Servings

401

Prep time

Cook time

Total time

10 mins

4 hrs 30 mins

4 hrs 40 mins

If you are such a fan of casserole dish recipes, you are going to love this next recipe that I’m about to share with you! Creamy, rich, and delicious but super healthy and easy to prepare, this chicken enchilada quinoa bake is the ultimate lunch or dinner idea you might need to feed a crowd. To make everything easier, you can plan this meal ahead of time and cook up your quinoa ahead of time, chicken also ahead of time, and simply at the end put it all together. I can say that this casserole dish is guilt-free because it is gluten-free and it’s loaded with enough cheese to remain healthy. Once you will try to make this version of enchilada, you won’t like to return to the traditional enchilada bake recipe, and trust me I say that as a meat-eater!

Chicken Enchilada Quinoa Bake

1 cup quinoa
3/4 cup finely chopped onion
8 oz sliced mushrooms
1 cup enchilada or taco meat sauce
1 cups low-sodium chicken broth
1 lb chicken breast
¼ cup canned corn
2-3 tablespoons olive oil
1 tsp chili powder
3/4 tsp sea salt
1/4 tsp fresh ground black pepper
16 oz frozen broccoli thawed, optional
1 cup grated cheese

Chicken Enchilada Quinoa Bake With Slow Cooker

Add all ingredients into a slow cooker and set on low for 4 and a half hours.

Chicken Enchilada Quinoa Bake Without Slow Cooker

In a pot over medium heat bring the chicken broth to a boil.
Stir in the quinoa and cook for about 10-15 minutes.
Let it cool slightly and fluff it up with the help of a fork.
In a nonstick frying pan over medium heat, warm the olive oil and start cooking the diced onion and chopped mushrooms.
Stir in the diced chicken and corn and mix until combined. Cook for about 10-15 minutes.
Season with chili powder, salt and pepper to taste and stir in the broccoli florets.
Stir in the enchilada sauce and cook for 5 more minutes.
Stir in the cooked and fluffed quinoa and mix everything together.
Transfer the mixture to a baking casserole pan and top it with cheese.
Bake for about 15 minutes in an already heated oven at 350 F or 180 C degrees.