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Cheesy Chicken Enchilada Quinoa Bake – Easy 30-Min Meal

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A quick and easy weeknight dinner that combines tender chicken, fluffy quinoa, and tangy enchilada sauce, all topped with a bubbly, golden blanket of cheddar cheese. Ready in under 30 minutes, this one-skillet meal is perfect for busy nights and meal prep.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 cup uncooked quinoa, rinsed
  • 1 (15-ounce) can red enchilada sauce
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup low-sodium chicken broth
  • ½ cup diced yellow or white onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional toppings: fresh cilantro, diced avocado, sour cream, sliced jalapeños, lime wedges

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the quinoa under cold water for about 30 seconds using a fine-mesh strainer.
  3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rinsed quinoa to the skillet and stir for 1-2 minutes until it smells slightly nutty.
  5. Pour in the chicken broth and enchilada sauce. Add the cumin, chili powder, salt, and black pepper. Stir to combine.
  6. Increase the heat to high and bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
  7. Remove the lid. The quinoa should be mostly cooked and the liquid mostly absorbed. Stir in the shredded chicken. Taste and adjust salt and pepper if needed.
  8. Sprinkle the shredded cheddar cheese evenly over the top. Do not stir.
  9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the cheese is melted, bubbly, and starting to brown. For a deeper brown crust, broil for the last 1-2 minutes, watching carefully.
  10. Remove from the oven and let it rest for 5 minutes. Serve hot with desired toppings.

Notes

Rinse quinoa well to remove bitterness. Toast quinoa for better flavor. Use freshly grated cheese for smoother melting. Let the dish rest 5 minutes before serving to set. For a vegetarian version, skip the chicken and add black beans or pinto beans. For extra heat, use hot enchilada sauce or add diced jalapeños. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: cheesy chicken enchilada quinoa bake, easy 30-minute meal, weeknight dinner, gluten-free, high protein, one-skillet meal

Find it online: https://chloeplate.com/cheesy-chicken-enchilada-quinoa-bake-easy-30-min-meal/