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Mexican Chicken Enchilada Quinoa Casserole
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large skillet
  • 9x9 baking dish
  • Mixing bowl

Ingredients
  

  • 1 1/2 cups cooked quinoa
  • 2 cups shredded cooked chicken
  • 1 (10-ounce) can red enchilada sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 cups shredded Mexican cheese blend
  • Chopped fresh cilantro, for serving

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9-inch baking dish.
  • In a large skillet over medium heat, cook the diced onion for 3 minutes until it softens. Add the minced garlic and cook 1 minute more.
  • Stir in the cumin and chili powder, then add the enchilada sauce, black beans, corn, cooked quinoa, and shredded chicken. Mix until everything is evenly coated and warmed through.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Sprinkle the shredded cheese evenly over the top.
  • Bake for 20 minutes until the cheese is melted and the edges are bubbling.
  • Remove from the oven and let it rest 5 minutes before sprinkling with chopped cilantro.

Notes

Assemble the casserole up to a day ahead and keep it covered in the refrigerator, then add 5 extra minutes to the bake time if starting from cold. The quinoa absorbs sauce during baking, so leftovers reheat well with a splash of water to loosen the texture. Skip the cilantro if you prefer a milder finish.
Course: Main Course
Cuisine: Mexican
Equipment: Large skillet, 9x9 baking dish, Mixing bowl