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Home / Recipes / Chicken Enchilada Quinoa Bake
Recipes

Chicken Enchilada Quinoa Bake

Written by Brianna Tam Comment on Chicken Enchilada Quinoa Bake
Chicken Enchilada Quinoa Bake

Overview

Cals/serving
Servings
401
4
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!

Ingredients

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

Directions

Chicken Enchilada Quinoa Bake With Slow Cooker

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

Chicken Enchilada Quinoa Bake Without Slow Cooker

  1. In a pot over medium heat bring the chicken broth to a boil.
  2. Stir in the quinoa and cook for about 10-15 minutes.
  3. Let it cool slightly and fluff it up with the help of a fork.
  4. In a nonstick frying pan over medium heat, warm the olive oil and start cooking the diced onion and chopped mushrooms.
    Cooking Diced Onion and Mushrooms
  5. Stir in the diced chicken and corn and mix until combined. Cook for about 10-15 minutes.
    Add Diced Chicken and Corn
  6. Season with chili powder, salt and pepper to taste and stir in the broccoli florets.
    Add Seasoning and Broccoli
  7. Stir in the enchilada sauce and cook for 5 more minutes.
    Add Enchilada Sauce
  8. Stir in the cooked and fluffed quinoa and mix everything together.
    Add Fluffed Quinoa
  9. Transfer the mixture to a baking casserole pan and top it with cheese.
    Add Cheese
  10. Bake for about 15 minutes in an already heated oven at 350 F or 180 C degrees.

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