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 or olive oil for greasing pan
- 1 cup dry quinoa
- 2 bell peppers (I use red and orange), diced
- 1 small (or 1/2 large) red onion, diced
- 1 (15-oz.) can black beans, drained and lightly rinsed
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 1 1/2 tsp. chili powder
- 1 tsp. garlic powder
- 3/4 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 tsp. kosher salt
- 1 1/2 cups chicken or vegetable broth
- 1 cup red enchilada sauce (I like Siete brand)
- 1 heaping cup shredded Mexican blend cheese (or grated Colby Jack)
- 3 to 4 Tbsp. chopped fresh cilantro for garnish
Additional (Optional) Garnishes
- Avocado slices or guacamole, sour cream or plain Greek yogurt, pickled red onions or jalapeños, lime juice (I highly recommend avocado and/or sour cream/Greek yogurt for a creamy, cooling addition)
Instructions
- Preheat oven to 350ºF. Spray a 9x13 inch baking dish with non-stick cooking spray (or lightly grease with olive oil).
- Add quinoa to baking dish, spreading evenly to coat the whole bottom of the pan. Scatter black beans over quinoa, followed by diced bell peppers and red onion.
- In a small bowl, combine chili powder, garlic powder, smoked paprika, cumin, and salt; mix well.Place cubed chicken in a separate bowl and season with half of the spice mixture, tossing to thoroughly coat.Sprinkle remaining spice mixture over diced peppers and onions in pan. Scatter seasoned chicken overtop.
- In a large glass measuring cup or bowl, combine chicken broth and enchilada sauce; whisk to combine. 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