Chicken Quinoa Enchilada Casserole

I saw something similar to this on Pintrest a few weeks ago and thought I’d jazz it up a little to make it my own. Now, it is nothing like the original recipe!  The beauty with this one is that you can totally play around with it to make it your own. Hate cilantro? Omit it and add fresh parsley. Not a fan of chicken? Leave it out. Want it spicy? Add your hot sauce of choice. This one is great because you can prep it far in advance , clean up then just have one dish after dinner! (I made two and froze one!)

All that south of the border goodness in one big casserole!

All that south of the border goodness in one big casserole!

Don’t panic…there are a lot of ingredients, but it is easy!!! Here we go:

Chicken Quinoa Enchilada Casserole

1 pound rotisserie chicken pieces, chopped

1 Tbs. butter

1 onion, diced

2 garlic cloves, minced

1 tsp cumin

1 tsp chili powder

3 cups cooked quinoa

1- 15 ounce can mild enchilada sauce

1 -7 ounce can chopped green chilis, drained

hot sauce, optional ( I don’t use it, but feel free to)

2 cups corn, if frozen, thawed then drained

1- 15 ounce can black beans, drained and rinsed

1/4 cup chopped cilantro

1 c. cheddar cheese (or mix), shredded

1/2 c. mozzarella

3 scallions, chopped

1 cup sour cream or plain Greek yogurt,

1 avocado, chopped for garnish

1 cup tomatoes,chopped

Okay, here we go.

Preheat oven to 375 degrees.

In a large skillet, melt one Tbs of butter. Add the chopped onion and cook it until it is translucent. Add the minced garlic and cook through.

To the skillet, add the cumin, chili powder, quinoa, chicken, beans, corn, enchilada sauce and chilis. Season with salt and pepper. Add the (optional) hot sauce, cilantro and scallions and ONE HALF of each of the two cheeses.

Spread one half of the mixture into a greased 13 x 9 inch pan. Add the yogurt or sour cream and spread it around evenly. Add the remaining chicken/quinoa mixture to the pan and top with the remaining cheese.

Pop into the oven and cook for 20-30 minutes or until the cheese is melted and golden (may take longer if you made it early in the day and refrigerated it). Garnish with chopped avocado and tomatoes.


What did I love about this recipe? Well, I loved that this one was make ahead. I made two early in the day, froze one and then just threw the other in the frig then baked in  the oven about a half hour before dinner.

What didn’t I love about this recipe? I really loved this one. I know most people will want it spicier, so they would probably like a kicked up version a bit better!

4 Comments on “Chicken Quinoa Enchilada Casserole

  1. This looks like a real winner to me. Not sure if my husband will like the corn but we can always change that. He only likes corn as corn:( I am looking forward to trying this one. Thanks!

    Liked by 1 person

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