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.
Servings: 5 servings
Equipment
- 9x13-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 9x13 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
Serving: 1.33cups | Calories: 390kcal | Carbohydrates: 44g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Sodium: 990mg | Fiber: 9g | Sugar: 5g