Cheesy Chicken Enchilada Quinoa

I love Mexican food and could eat it every day.

Black beans, enchiladas, fajitas, avocados and guacamolehomemade salsa, the flavors of cumin, cilantro, and lime. And margaritas to wash everything down.

Cheesy Chicken Enchilada Quinoa - All the flavor of chicken enchiladas, minus the work of rolling them!! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!!

I also have a passion for cheese.

This easy, one-skillet recipe is ready in 30 minutes and has the flavor of chicken enchiladas complete with juicy shredded chicken, onions, red peppers, corn, black beans, and plenty of melted cheese.

MY OTHER RECIPES


Cheesy Chicken Enchilada Quinoa - All the flavor of chicken enchiladas, minus the work of rolling them!! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!!

Rather than spending time rolling up enchiladas, quinoa is used and it’s the perfect vehicle to marry all the flavors.

It’s such a timesaver not to have to roll enchiladas and quinoa is healthier than carb-heavy flour tortillas. A win-win.

Cheesy Chicken Enchilada Quinoa - All the flavor of chicken enchiladas, minus the work of rolling them!! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!!

Since the recipe makes a fair amount, lunch the next few days just became that much easier and more convenient with Reynolds™ Heat & Eat Containers. The disposable containers can easily go from freezer to fridge to microwave. Make sure to remove the lid before microwaving.

Reynolds™ Heat & Eat Containers

The dish is satisfying and packed with so much flavor. You won’t miss traditional enchiladas. We couldn’t get enough of it.

Cheesy Chicken Enchilada Quinoa - All the flavor of chicken enchiladas, minus the work of rolling them!! Juicy chicken, corn, black beans, peppers, and loads of melted cheese! Easy, one-skillet, and ready in 30 minutes!!

Cheesy Chicken Enchilada Quinoa

This easy, one-skillet recipe is ready in 30 minutes and has the flavor of chicken enchiladas complete with juicy shredded chicken, onions, red peppers, corn, black beans, and plenty of melted cheese. Rather than spending time rolling up enchiladas, quinoa is used and it’s the perfect vehicle to marry all the flavors. It’s a timesaver not to have to roll enchiladas and quinoa is healthier than carb-heavy flour tortillas. The dish is satisfying and packed with so much flavor. You won’t miss traditional enchiladas.

Ingredients:

  • 3 tablespoons olive oil
  • 2 cups sweet 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 cup quinoa (I used white)
  • 1 1/2 cups water
  • 3 cups shredded chicken (use about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 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
  • 1/2 teaspoon salt, 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)
  • pinch cayenne pepper, optional and to taste
  • 2 cups shredded Mexican cheese blend
  • 1 ripe Hass avocado, peeled, seeded, and diced small, optional for garnishing
  • 1/4 cup cilantro leaves, finely minced, optional for garnishing

Directions:

  1. To a large skillet or saucepan, add the olive oil, onions, and sauté over medium-high heat for about 7 minutes, or until onions begin to soften. Stir intermittently.
  2. Add the red pepper and sauté over medium-high heat for about 3 to 5 minutes, or until peppers begin to soften. Stir intermittently.
  3. Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
  4. Add the water, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
  5. Add the chicken, enchilada sauce, corn, black beans, cumin, smoked paprika, pepper, salt, optional cayenne, and stir to combine. Cook uncovered over medium heat until all ingredients are warmed through, about 3 to 5 minutes. Stir intermittently. Taste and check for seasoning balance. Add more salt, pepper, or spices if desired.
  6. Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted, about 2 to 4 minutes.
  7. Optionally, evenly sprinkle with avocado, cilantro, reserved red pepper for garnishing, and serve immediately. Recipe is best fresh but will keep airtight in the fridge in Reynolds™ Heat & Eat Containers for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.
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Post is brought to you by Reynolds™ and I received Reynolds™ Heat & Eat Containers. The recipe, images, text, and opinions expressed are my own. 

24 comments on “Cheesy Chicken Enchilada Quinoa”

  1. This dish looks absolutely delish. I have to confess I have yet to try Quinoa. I know that is a really bad show on my part. I mean call yourself a food blogger & you haven’t eaten Quinoa- lightweight!! I do intend to remedy it though and this dish is one my family will love. Absolutely delicious looking, I love all the vibrant colours and cheese, lots of melted cheese!! Thank you for sharing a fantastic recipe. Sammie.

  2. Lots of good stuff in this skillet and still super easy! Love the extra smoked paprika and cumin in this also. I need to keep this on my radar for later in the week–I think we’d both love it!

    • Smoked paprika and cumin are two of my favorite spices in the whole world! I think you’ll love this one, too. Let me know if you try it!

    • Yep–excellent dinner tonight and I love the extra spices. Jon even asked what all it was seasoned with and told me I ‘d have to do a repeat soon. I also mixed the cumin and smoked paprika into Greek yogurt ( along with some garlic salt) for a great veggie dip.

  3. I am so with you on the Mexican food I could eat it everyday too…and I think it gets better each day making it perfect for leftovers. I can’t wait to make this.

  4. Ooh, yum.    I have a “Mexican skillet supper” recipe that I like to pull out because, you know, “tasty” and “one skillet supper” is the way I roll.  Now I can add another meal to my ever-expanding repertoire of Averie-inspired meals.  

  5. Pro tip: Use Hath Green chile enchilada sauce.  GAME CHANGER.

  6. Obviously I need to get on board with the quinoa, because this looks INSANELY good!!

  7. I am obsessed with quinoa! It’s like a healthy blank slate for whatever flavors you want to throw at it.  Looks yummy!

  8. oh yummy!

  9. This is so yummy!!!! I made this for dinner tonight it was a hit with the whole family!!! 

  10. Thank you so much for this great recipe! I have made it probably five or six times in the past two or three weeks because it’s so good and I don’t feel bad eating it! I had never cooked with quinoa before but I love how fast and easy it is and will definitely be using it in other recipes in the future.

    • Thanks for trying the recipe and I’m glad it came out great for you! And that you’ve made it 5-6x in just a couple weeks AND that you’ve never cooked with quinoa before but now you’re hooked! Great to hear!

  11. Made this for my book club last night and it was a big hit! Thank you!! (I added 2 cups of chopped zucchini with the red pepper.)

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