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Cheesy Chicken Enchilada Quinoa

This Cheesy Chicken Enchilada Quinoa is a hearty, protein-packed dish bursting with cheesy goodness!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion peeled and diced small
  • 1 whole red bell pepper trimmed, seeded, and diced small; reserve a few pieces for garnishing
  • 1 cup quinoa (white quinoa works best)
  • 1 ½ cups water
  • 3 cups shredded chicken (about half of one store-bought rotisserie chicken)
  • 1 cup red enchilada sauce
  • 1 cup corn (fresh or frozen)
  • 1 cup cooked black beans drained and rinsed
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1 teaspoon black pepper
  • to taste salt
  • a pinch cayenne pepper (optional and to taste)
  • 2 cups shredded Mexican cheese blend
  • 1 whole Hass avocado peeled, seeded, and diced small (optional for garnishing)
  • ½ cup cilantro leaves finely minced (optional for garnishing)

Instructions

  • In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once hot, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent.
  • While the vegetables are cooking, rinse 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa and 1 ½ cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
  • Once the vegetables are ready, add the shredded chicken, red enchilada sauce, corn, black beans, cumin, smoked paprika, black pepper, salt, and cayenne pepper (if using) to the skillet. Stir well to combine all the ingredients.
  • Fluff the cooked quinoa with a fork and add it to the skillet with the chicken and vegetable mixture. Stir everything together until evenly combined.
  • Sprinkle 2 cups of shredded Mexican cheese blend over the top of the quinoa mixture. Cover the skillet with a lid and let it sit on low heat for about 5 minutes, or until the cheese is melted and bubbling.
  • Remove the skillet from the heat. Serve the Cheesy Chicken Enchilada Quinoa warm, garnished with diced avocado, reserved bell pepper pieces, and minced cilantro if desired. Enjoy this hearty meal with your family or friends!

Equipment

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

Notes

  • For a vegetarian option, replace shredded chicken with sautéed mushrooms or additional black beans.
  • Store leftovers in an airtight container for up to 4 days.
  • You can freeze portions for up to 3 months; thaw in the fridge overnight before reheating.