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Cheesy Chicken Enchilada Quinoa

One-pan quinoa with shredded chicken, enchilada sauce, corn, black beans, and melted Mexican cheese—an easy, cheesy weeknight meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

Ingredients

  • 3 tablespoonsolive oil
  • 2 cupssweet Vidalia or yellow onion peeled and diced small (about 1 large onion)
  • 1 red bell pepper trimmed, seeded, and diced small; reserve a few pieces for garnishing
  • 1 cupquinoa I used white
  • 1 1/2 cupswater
  • 3 cupsshredded chicken use about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
  • 1 cupred enchilada sauce
  • 1 cupcorn fresh or frozen
  • 1 cupcooked black beans drained and rinsed
  • 2 teaspoonscumin
  • 1 teaspoonsmoked paprika regular paprika may be substituted
  • 1 teaspoonblack pepper
  • 1/2 teaspoonsalt or to taste (will vary based on how salty the brand of enchilada sauce used is, how salty the rotisserie chicken and cheese are, and personal preference)
  • pinchcayenne pepper optional and to taste
  • 2 cupsshredded Mexican cheese blend
  • 1 ripe Hass avocado peeled, seeded, and diced small, optional for garnishing
  • 1/4 cupcilantro leaves finely minced, optional for garnishing

Instructions

Instructions

  • Prep: Peel and dice 2 cups sweet Vidalia or yellow onion (about 1 large). Trim, seed, and dice 1 red bell pepper; set aside a few diced pieces for garnishing. If not already done, drain and rinse 1 cup cooked black beans. Shred 3 cups chicken if needed. Mince 1/4 cup cilantro leaves and dice 1 ripe Hass avocado for garnish, if using. Measure remaining ingredients: 3 tablespoons olive oil, 1 cup quinoa (white), 1 1/2 cups water, 1 cup red enchilada sauce, 1 cup corn, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/2 teaspoon salt (or to taste), a pinch cayenne (optional), and 2 cups shredded Mexican cheese blend.
  • Heat a large skillet or saucepan over medium-high heat and add 3 tablespoons olive oil.
  • Add the 2 cups diced onion and sauté, stirring occasionally, about 7 minutes or until the onions begin to soften.
  • Add the diced red bell pepper (except the reserved pieces) and sauté, stirring occasionally, 3 to 5 minutes, until the peppers begin to soften.
  • Add 1 cup quinoa to the pan, stir to combine with the vegetables, and let the quinoa toast for about 30 seconds while stirring.
  • Pour in 1 1/2 cups water, reduce the heat to low, cover the pan, and cook 10 to 15 minutes, or until all the liquid has been absorbed.
  • Remove the lid and fluff the quinoa with a fork.
  • Add 3 cups shredded chicken, 1 cup red enchilada sauce, 1 cup corn, 1 cup drained and rinsed black beans, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/2 teaspoon salt (or to taste), and a pinch cayenne if using. Stir to combine.
  • Cook uncovered over medium heat, stirring intermittently, about 3 to 5 minutes, until all ingredients are warmed through. Taste and adjust salt, pepper, or spices as desired.
  • Reduce the heat to low, evenly sprinkle 2 cups shredded Mexican cheese blend over the top, cover the pan, and cook 2 to 4 minutes, or until the cheese has melted.
  • Remove from heat and garnish as desired with the diced avocado, minced cilantro, and the reserved red pepper pieces. Serve immediately.
  • Storage: Keep leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.

Equipment

  • Large Skillet

Notes

12. Storage: Keep leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.