Easy Chicken Enchilada Quinoa Bake

4.95 from 19 votes
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This Easy Chicken Enchilada Quinoa Bake comes together in ONE pan for a streamlined weeknight dinner. Gluten free, packed with protein, and perfect for meal prep.

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Chicken Enchilada Bake styled in a white baking dish topped with avocado and cilantro.

Why You’ll Love this Chicken Enchilada Bake:

I originally posted this recipe in 2016, and am SO glad I decided to revisit it.

The best part about this chicken enchilada bake is the fact that EVERY ingredient is just tossed in one baking pan. Much like my One Pan Baked Tortellini, no pre-baking, sautéing, or boiling is required.

The only leg work you have to do is a little slicing and dicing. Could this be any more ideal for busy weeknights?!

Plus, leftovers reheat like a dream. And if you’re looking for a vegetarian version, my Quinoa Enchilada Bake uses sweet potato in place of chicken, and is equally as delicious.

I love topping each serving with a dollop of Greek yogurt or sour cream, cilantro, and hot sauce. It’s also delicious as a “dip” and scooped up with tortilla chips.

Recipe Ingredients:

Recipe ingredients in bowls arranged on a wooden serving platter with labels.
  • Chicken: You can use either chicken breasts or thighs in this recipe.
  • Quinoa: Rich in protein and fiber, this pseudo-seed is a great gluten free option that’s also good for you.
  • Peppers & Onion: You can use any mix of bell peppers you like, however I suggest red, orange, and/or yellow, which are sweeter. I also love tossing in some red onion.
  • Black Beans: Nutrient-rich and budget-friendly, black beans make this dish even more satiating.
  • Enchilada Sauce: Use any brand of pre-made (or homemade) red enchilada sauce. I love using Siete brand, which you can find in most grocery stores now.
  • Broth: Use either chicken or vegetable broth for the sauce.
  • Spices: A mix of chili powder and cumin help flavor the chicken and veggies. You can also sprinkle in some cayenne pepper if you like spice.
  • Cheese: I love using a Mexican blend cheese, however you can also use Monterey Jack or Colby Jack.

See the recipe card for full information on ingredients and quantities.


  • Add Veggies: This chicken enchilada bake is a GREAT way to sneak in extra veggies. In place of (or in addition to) the peppers, mushrooms and spinach are also great add-ins.
  • Use Beef: In place of the chicken, you can use ground beef OR turkey, however you will need to sauté it first.
  • Make Vegetarian: Swap the chicken for cubes of sweet potato or butternut squash.
  • Make Spicy: Add 1/2 tsp. cayenne pepper to the spice mixture. I also love topping each serving with my favorite hot sauce.

Step-by-Step Instructions:

Step 1: Combine Quinoa, Veggies, and Beans.

Preheat oven to 350º F. Spray a 9×13 inch baking pan with non-stick cooking spray. Add quinoa to baking dish, spreading evenly to coat the bottom of the pan. Top with peppers, onions, and black beans.

Peppers, onions, black beans, and chicken being added to a baking dish.

Step 2: Add Chicken, Broth, and Sauce.

Scatter chicken pieces over black beans. Sprinkle chicken with salt, chili powder, and cumin.

Combine broth, enchilada sauce, and a pinch of salt in a bowl. Pour into baking dish.

Sauce being added to quinoa mixture, and pan being covered with foil before baking.

Step 3: Bake

Cover with foil and bake for 45 minutes. Remove foil, stir well, and place back in the oven for 15 minutes. Top with cheese and bake for another 10 to 15 minutes.

Cheese being scattered over quinoa mixture after the pan is taken out of the oven.

Step 4: Add Garnishes and Serve

Scatter chicken enchilada bake with your toppings of choice, such as yogurt or sour cream, guacamole or avocado, and cilantro.

A serving spoon digging into a pan of chicken enchilada bake.

Recipe FAQs

How to Make Ahead:

The whole dish can be prepared and refrigerated up to 2 days ahead. When ready to bake, remove from the refrigerator 30 minutes prior.

Storage Tips:

Refrigerate in an air-tight container for up to 3 days. If possible, store without garnishes, and add them fresh once the dish is reheated.

How to Reheat:

This dish can either be reheated in the oven or microwave.
In the Oven: Place in a small baking dish, and heat at 350ºF for 15 to 20 minutes, until warm.
In the Microwave: Place each serving in a microwave-safe bowl, and heat in 30 second increments, stopping to stir each time, to promote even heating.

Serving Suggestions:

This is a great all-in-one meal on its own, however you can amp it up by adding:

  • Salad: My Mexican Brussels Sprouts Salad pairs especially well!
  • Chips: I love to scoop up bites with tortilla chips. Alternatively, you can crumble a few tortilla chips overtop.
  • Tortillas: Use the chicken enchilada bake as a filling for burritos or tacos!
Single serving of quinoa enchilada casserole in a white bowl.

More Healthy Enchilada Recipes to Try:

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

4.95 from 19 votes

Easy Chicken Enchilada Quinoa Bake

This Easy Chicken Enchilada Quinoa Bake comes together in ONE pan for a streamlined weeknight dinner. Gluten free, packed with protein, and perfect for meal prep.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 5 servings


  • 9×13-inch Baking Dish


  • Cooking spray
  • 1 cup dry quinoa
  • 2 bell peppers (I use red and orange or yellow), diced
  • 1/2 red onion, diced
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 3/4 tsp. kosher salt, divided
  • 1 1/2 cups chicken broth
  • 1 cup red enchilada sauce (I like Siete brand)
  • 1 cup shredded Mexican blend cheese

Optional Garnishes

  • Avocado slices or guacamole, fresh cilantro, sour cream or Greek yogurt, hot sauce, lime juice
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  • Preheat oven to 350ºF. Spray a 9×13 inch baking dish with non-stick cooking spray.
  • Add quinoa to baking dish, spreading evenly to coat the whole bottom of the pan. Scatter diced bell peppers, onion, and black beans over quinoa. Arrange chicken over black beans, and season with chili powder, cumin, and 1/2 tsp. salt.
  • In a large glass measuring cup or bowl, combine chicken broth, enchilada sauce, and remaining 1/4 tsp. salt. Pour over contents in baking dish. Cover with foil and bake for 45 minutes.
    Remove foil and stir well. Place back in the oven, uncovered, for another 15 minutes. Stir again, sprinkle cheese overtop and bake for another 10 to 15 minutes, uncovered, until cheese is melted and bubbly.
  • Remove from oven and add toppings of choice.


  • STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • REHEAT: Rewarm individual portions in the microwave, or a 350ºF oven for 15 to 20 minutes, until heated through.


Serving: 1.33cups | Calories: 390kcal | Carbohydrates: 44g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Sodium: 990mg | Fiber: 9g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

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4.95 from 19 votes (7 ratings without comment)

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Recipe Rating


  1. summer says:

    so good! I used shredded rotisserie chicken rather than chicken breast, and queso fresco rather than mexican blend cheese. Served with a quick lime-y cabbage slaw! yum.

  2. Nichole says:

    I used lean beef, beef stock instead of chicken stock… added some smashed garlic and a poblano pepper. Used the whole can of enchilada sauce. Turned out great. Think this recipe would also be good with green sauce and chicken too!

  3. Abby says:

    4 stars
    We used rotisserie chicken, and it cut down on the cook time. I think you could also make the quinoa on the stove with the broth and then bake everything together to speed up the cook time as well.

    Very yummy. I’m going to eat it for breakfast with poached eggs.

  4. Shwe says:


    can we replace enchilada sauce with another sauce? And skip cheese?

  5. KDales says:

    5 stars
    Easy to make and I served it with tortilla chips for my kids. Will definitely make again!

  6. Heather Cornett says:

    Does the chicken go in raw or cooked? TIA