Chicken Enchilada Quinoa Bake

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 14

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 1/2 cups cooked quinoa (white or red)
  • 1 1/2 cups shredded cooked chicken breast
  • 1 can (15 oz) Progresso™ black beans
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoon chili powder
  • 2 cups from 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 1 cup shredded pepper Jack cheese (4 oz)
  • Sour cream or plain Greek yogurt
  • Sliced avocado
  • Fresh cilantro
  • Crumbled cotija (white Mexican) cheese, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  • Step 
    2
    Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  • Step 
    3
    Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  • Step 
    4
    Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  • Step 
    5
    Bake 10 to 15 minutes.
  • Step 
    6
    Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

© 2025 ®/TM General Mills All Rights Reserved