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Chicken Quinoa Enchilada Bake

Chicken Quinoa Enchilada Bake

Course: Main
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Author: Countryside Cravings
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Ingredients

  • 2 cups quinoa
  • 3 cups cooked shredded chicken
  • 2 15 oz cans enchilada sauce
  • 1 cup chopped onion
  • 1 cup whole corn
  • 1 jalapeno ribs and seeds removed and finely chopped
  • 2 cloves garlic minced
  • 1 4.5 oz can green chilies
  • 1 teaspoon chili powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese

Instructions

  • Prepare quinoa according to package directions and set aside. Preheat oven to 375 degrees F.
  • Heat a skillet to medium heat and slightly char the onion, corn and jalapeno. Add in the garlic and cook for 1-2 minutes. Remove from heat and add to the quinoa.
  • Add in remaining ingredients to quinoa except cheese and stir well to combine. Pour or spoon into a 13x9 inch baking dish. Cover with shredded cheeses.
  • Bake for 15 minutes or until bubbly and the cheeses have melted.

Notes

To kick the heat up a notch leave the seeds and ribs in the jalapeno and use hotter enchilada sauce.