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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.
Table of Contents
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:
- 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.
Substitutions/Additions:
- 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.
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.
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.
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.
Recipe FAQs
The whole dish can be prepared and refrigerated up to 2 days ahead. When ready to bake, remove from the refrigerator 30 minutes prior.
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.
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!
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!
Easy Chicken Enchilada Quinoa Bake
Equipment
- 9×13-inch Baking Dish
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
So hearty, delicious and easy to make! Really loved this, especially having leftovers for days! Thanks for another great recipe 🙂
This one surprised me! Definitely keeping it in the rotation 🙂
I used taco seasoning because i’m too lazy to pull out all the seasonings I needed from the recipe ha
I made this not really knowing what to expect since I don’t cook with quinoa often but this was amazingly good. The textures and flavors were superb. This is definitely a do again!
Another delicious recipe! I love that this was a one dish dinner with minimal prep and cleanup. Reheated really well and was great for leftovers the next day! My husband threw on a little Tapatio sauce and loved it as well!
Can you substitute rice for the quinoa?
Made it tonight and was really surprised how good it was! Next time I’ll pay extra for thighs that are already skinless and boneless, it took awhile to get that part ready. This is a keeper!
I thought you had to rinse quinoa until the water was clear before cooking it. It just say to put uncooked quinoa in the bottom of oiled pan. So do you rinse it first of just put it in the pan? Thank you.
Hi Betty – rinsing the quinoa can help remove the bitter outer coating. To be honest, I normally skip this part because the very subtle bitter notes don’t bother me at all, however you certainly can rinse it first, if you prefer.
Thank you so much for responding so quickly. I just started to use quinoa in cooking so I was not sure if it made a difference. Thank you. Sincerely, Betty Manninen
I made this with already cooked tender beef stew meat. It was awesome. I thought maybe the stew meat would cook too much but it was perfectly tender. I added more chili powder and cumin. Added oregano. Loved it. Thank you.
On our quest to eat more plant forward, I turn often to Jamie’s recipes and they never disappoint! Love the combo of the quinoa, black beans and red onion in this one. My husband was thrilled that chicken was also present! And it was SO easy to assemble. I used a mild red enchilada sauce so that everyone could add the spice kick they wanted with hot sauces on top, etc. Leftovers (which taste even better after aging one night in the frig!) just became breakfast with 2 eggs on top! Yum!
Hi Beth – I’m so happy this one was a hit! Thank you for the kind feedback, and for taking the time to leave a review! Cheers
We absolutely loved this recipe! I added ground turkey that I browned before putting into the dish instead of chicken and threw some jalapeños on top with the cheese. Served with fresh tomatoes and butter lettuce for some freshness/crunch! It was excellent, filling and hoping the leftovers are just as good! Thank you.
I’m so glad you enjoyed it, Katya! Thank you for leaving a review!
Im sure this is delicious as written but I have a hard time leaving recipes alone…I sautéed the onions with some garlic and added the chicken chunks to brown (seasoned the chicken before sautéing with a little of the seasonings in recipe plus oregano). Also added zucchini and roasted a poblano for one of the peppers and lastly added a very thick chipotle salsa to liquids…FABULOUS!!