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Cheesy Chicken Enchilada Quinoa

This Cheesy Chicken Enchilada Quinoa is a comforting, wholesome meal that's quick and easy to prepare!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Easy, Healthy
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil For sautéing the vegetables and adding healthy fats.
  • 2 cups sweet Vidalia or yellow onion Diced small, about one large onion, for a sweet and savory base.
  • 1 whole red bell pepper Trimmed, seeded, and diced small; reserve a few pieces for garnishing.
  • 1 cup quinoa I used white quinoa for a light and fluffy texture.
  • 1.5 cups water To cook the quinoa perfectly.
  • 3 cups shredded chicken Use about half of one store-bought rotisserie chicken for convenience; you can also cook your own chicken.
  • 1 cup red enchilada sauce Adds a rich and spicy flavor that brings everything together.
  • 1 cup corn Fresh or frozen; adds sweetness and texture.
  • 1 cup cooked black beans Drained and rinsed; a great source of protein and fiber.
  • 2 teaspoons cumin Earthy and warm, it complements the flavors beautifully.
  • 1 teaspoon smoked paprika Adds a slight smokiness; regular paprika can be substituted.
  • 1 teaspoon black pepper For seasoning.
  • Salt To taste, as it can vary based on the brand of enchilada sauce used.
  • pinch cayenne pepper Optional for those who like a little heat.
  • 2 cups shredded Mexican cheese blend For that gooey, cheesy topping!
  • 1 whole ripe Hass avocado Peeled, seeded, and diced small, optional for garnishing.
  • 0.5 cup cilantro leaves Finely minced, optional for garnishing.

Instructions

  • In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes, or until the onion becomes translucent and soft.
  • While the vegetables are cooking, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 1 ½ cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
  • Once the vegetables are ready, add the shredded chicken, cooked quinoa, black beans, corn, red enchilada sauce, cumin, smoked paprika, black pepper, and salt to the skillet. Stir everything together until well combined and heated through.
  • Sprinkle the 2 cups of shredded Mexican cheese blend over the top of the mixture. Cover the skillet and let it cook for about 5 minutes, allowing the cheese to melt beautifully.
  • Once the cheese is melted, remove the skillet from heat. Serve the Cheesy Chicken Enchilada Quinoa warm, garnished with the reserved diced red bell pepper, diced avocado, and minced cilantro if desired.

Equipment

  • Large Skillet
  • Medium Saucepan
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Serving dish

Notes

  • Feel free to add your favorite veggies to customize this dish.
  • This recipe makes great leftovers; store in an airtight container for up to 4 days.
  • For a creamier texture, add a dollop of sour cream or Greek yogurt before serving.