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Chicken Quinoa Enchilada Bake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main
Servings: 8
Author: Countryside Cravings
  • 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
  1. Prepare quinoa according to package directions and set aside. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bake for 15 minutes or until bubbly and the cheeses have melted.
Recipe Notes

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