Cheesy Chicken Enchilada Quinoa Casserole

Cheesy Chicken Enchilada Quinoa Casserole

Description: Cheesy Chicken Enchilada Quinoa Casserole might be just the Mexican recipe you are searching for. One serving contains 594 calories, 34g of protein, and 24g of fat. This gluten free recipe serves 4 and costs $2.62 per serving. A mixture of corn, pepper, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It will be a hit at your Autumn event. Plenty of people made this recipe, and 9912 would say it hit the spot. It works well as an affordable main course. It is brought to you by Pink When. With a chefcipe score of 97%, this dish is amazing. If you like this recipe, you might also like recipes such as Cheesy Chicken Enchilada Quinoa Casserole, Cheesy Chicken Enchilada Quinoa Casserole, and Cheesy Chicken Enchilada Quinoa Casserole.

Diets & Intolerances
gluten free |

Weight watchers points: 17

Prep Time
30 minutes
Total Time
30 minutes

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  • 1 small avocado
  • 1/2 tsp pepper
  • 15 oz black beans
  • 10 oz canned tomatoes
  • 1/2 tsp chili powder
  • 1 cup quinoa
  • 1/2 tsp cumin
  • 10 oz verde enchilada sauce
  • 2 Tbsp cilantro
  • 4 servings green onion tops
  • 1 roma tomato
  • 4 servings salt
  • 2 cups cheese
  • 1 chicken breast
  • 15 oz corn
  • 1/2 tsp pepper


  1. To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste.
  2. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
  3. Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
  4. Serve immediately.