Easy Chicken Enchilada Quinoa Bake
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
This Easy Chicken Enchilada Quinoa Bake is packed with protein and fiber and is naturally gluten-free. This kid-friendly meal is perfect for busy weeknights and is sure to be a family favorite.
  • 1 cup quinoa, rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 (15 ounce) black beans, drained and rinsed
  • 1-1.25 lbs boneless, skinless chicken breasts, cubed
  • 1½ cups reduced sodium chicken broth
  • 1 cup red enchilada sauce (homemade or store bought)
  • ⅔ cup 2% milk Mexican style shredded cheese
  • Toppings: 3 tbsp 2% fat plain Greek yogurt, 1 cup cilantro, ¼ cup sliced green onion, Juice of 1 lime
  1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick cooking spray.
  2. Add quinoa to baking dish, spreading evenly to coat the whole bottom of the pan. Next, add diced peppers, black beans and cubed chicken, layering one ingredient over another and spreading out evenly.
  3. In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce. Pour over contents in baking pan. Cover with foil and bake for 45 minutes. Remove foil and continue baking for another 15 minutes. Sprinkle cheese evenly over the top and bake for another 7-10 minutes, or until cheese is melted and bubbly.
  4. Remove from oven and add toppings of choice. I like to mix my Greek yogurt with 1-2 tbsp of water, a squirt of lime juice and a pinch of sea salt. This adds flavor and thins it out so you can easily drizzle it over enchilada bake. Add cilantro and sliced green onion and dig in!
Nutrition Information
Serving size: ⅕th of recipe (toppings not included) Calories: 384 Fat: 9 gm Saturated fat: 2.5 gm Carbohydrates: 44 gm Sugar: 5 gm Sodium: 660 mg Fiber: 9 gm Protein: 35 gm Cholesterol: 60 mg
Recipe by Dishing Out Health at https://dishingouthealth.com/easy-chicken-enchilada-quinoa-bake/