Healthy Quinoa Enchilada Casserole Recipe

October 15, 2015 • By


  • 4 1/2 cups Old El Paso enchilada sauce
  • 1 pound of chicken cooked, chopped into large cubes
  • 2 zucchini, diced
  • 1 8 oz can black beans drained
  • 1 8 oz can sweet corn drained
  • 1 1/2 cups quinoa, cooked and rinsed
  • 1 tspn chili powder
  • 1 cup Mexican blend reduced fat cheese


  • Nonfat Greek plain yogurt to top
  • Sliced avocado to top
  • Cilantro to top
  • Additional shredded Mexican blend reduced fat cheese to topics
  • Lime juice to top

Quinoa enchilada recipe ingredients

Quinoa enchilada preparation


  1. Preheat the oven to 350. Spray a standard baking dish (9×13 works well) or casserole dish with nonstick spray or olive oil.
  2. Brown the chicken in a separate pan for about 8 minutes, seasoned well with salt and pepper.
  3. Add the chopped zucchini, corn, black beans, browned chicken, cooked quinoa, enchilada sauce, chili powder and cheese to a bowl. Mix well and transfer to baking dish.
  4. Cover and bake 45 minutes to one hour, until the quinoa is soft and fluffy.
  5. Allow to stand for 10 minutes before serving. Top with plain yogurt, more shredded cheese, avocado, a squeeze of lime juice, and/or chopped cilantro.

Quinoa enchilada casserole