Savory Chicken Enchilada Quinoa Bake Recipe

Are you in the mood for a hearty meal that combines the flavors of a classic chicken enchilada with the nutritious benefits of quinoa? Look no further than this Chicken Enchilada Quinoa Bake Recipe. It’s an easy, one-dish wonder that brings together tender chicken, zesty enchilada sauce, and wholesome quinoa, making it perfect for busy weeknights or meal prep.

This Chicken Recipe is not just delicious but also packed with protein and fiber, ensuring that you stay full and satisfied. Plus, it’s a fantastic way to sneak in some veggies without your family even noticing!

Get ready to enjoy a dish that’s bursting with flavor and texture, thanks to the combination of spices and toppings. Whether you’re feeding the whole family or hosting friends, this bake will impress everyone at the table.

Delicious Chicken Enchilada Quinoa Bake

This Chicken Enchilada Quinoa Bake is a flavorful and satisfying dish that features layers of quinoa, shredded chicken, and spicy enchilada sauce, topped with melted cheese and fresh cilantro. The combination of ingredients creates a comforting yet healthy meal that is sure to become a favorite.

The taste is a delightful blend of savory chicken, zesty enchilada sauce, and creamy cheese, all coming together for a satisfying bite. Each serving offers a burst of flavor that will leave you craving more.

Ingredients

1 cup quinoa, rinsed and drained
2 cups chicken broth
2 cups cooked, shredded chicken
1 can (15 oz) enchilada sauce
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 1/2 cups shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked and liquid is absorbed.
In a large mixing bowl, combine the cooked quinoa, shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and season with salt and pepper. Mix until well combined.
Transfer the mixture into a greased 9×13 inch baking dish. Spread evenly and top with shredded cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.