Cheesy Chicken Enchilada Quinoa Skillet — 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 Enchilada Skillet
I love Mexican food and could eat it every day.
Black beans, enchiladas, fajitas, avocados and guacamole, homemade salsa, the flavors of cumin, cilantro, and lime. And margaritas to wash everything down.
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.
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.
The dish is satisfying and packed with so much flavor. You won’t miss traditional enchiladas. We couldn’t get enough of it!
Ingredients for the Enchilada Quinoa Skillet
To make this cheesy Mexican quinoa casserole on the stovetop, you’ll need the following:
- Olive oil
- Onion
- Bell pepper
- Quinoa
- Shredded chicken
- Red enchilada sauce
- Corn
- Black beans
- Spices
- Shredded Mexican cheese blend
- Avocado (optional, for topping)
- Fresh cilantro
How to Make Enchilada Quinoa Skillet
The cheesy chicken enchilada skillet comes together quickly and easily. Here’s an overview of the cooking process:
- To a large skillet or saucepan, add the olive oil, onions, and sauté over medium-high heat until the onions begin to soften. Stir intermittently.
- Add the red pepper and cook until they begin to soften.
- Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
- Add the water, reduce the heat to low, cover pan, and cook until all liquid has been absorbed.
- Add the chicken, enchilada sauce, corn, black beans, and spices, and stir to combine. Cook uncovered over medium heat until all ingredients are warmed through.
- Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted.
- Optionally sprinkle with avocado and cilantro for garnishing.
Since theve 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.
Recipe Variations to Try
This one-pan enchilada quinoa skillet is easy to adapt based on your dietary needs or what you have lying in your fridge. Here are some recipe variations you can try:
- Use a different enchilada sauce — I used red enchilada sauce, but you can use green if desired.
- Add or substitute veggies — Pretty much any vegetable can be tossed into the Mexican quinoa skillet. Just make sure to steam or saute any veggies until soft because the quinoa cooks quickly!
- Swap beans — I used black beans, but pinto beans or even kidney beans will work.
- Swap cheese — I used a shredded Mexican cheese blend, but you may use sharp cheddar, Cotija cheese, or any other cheese you like.
Tips for Making Enchilada Quinoa
Chicken: To save time, use shredded rotisserie chicken in this recipe. Or, poach chicken breasts and shred it yourself.
Smoked paprika: I know not everyone keeps this spice on hand. If that’s the case for you, feel free to use regular (sweet) paprika instead.
Quinoa: Use any color quinoa you want. Just make sure to rinse it under cold tap water before using, otherwise it will taste bitter once cooked.
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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.
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
Instructions
- 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.
- Add the red pepper and sauté over medium-high heat for about 3 to 5 minutes, or until peppers begin to soften. Stir intermittently.
- Add the quinoa, stir it into the vegetables, and let it toast for about 30 seconds.
- 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.
- 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.
- Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted, about 2 to 4 minutes.
- 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.
More Easy Enchilada Recipes:
Check out all my Quinoa Recipes Here
Easy Chicken Enchilada Bake — All the flavors of your favorite enchiladas, minus the work! Easy, ready in 30 minutes, and you can prep it in advance to save time on busy weeknights or before a big event!
Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian) – Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!
Easy 30-Minute Chicken Enchilada Soup — Don’t have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes!
Chicken Mole Enchiladas – Lightly fried corn tortillas are stuffed with chicken, rolled up, and smothered in rich mole sauce for the best chicken mole enchiladas!
Chicken Enchilada Stuffed Zucchini Boats — Skip enchilada wraps and use zucchini instead!! Easy, healthier and there’s so much FLAVOR between juicy chicken drenched in enchilada sauce, corn, peppers, and CHEESE!!
Chicken Enchilada Sliders — Juicy shredded chicken is tossed in spicy enchilada sauce and is layered in soft Hawaiian rolls along with plenty of melted cheese!
Post is brought to you by Reynolds™ and I received Reynolds™ Heat & Eat Containers. The recipe, images, text, and opinions expressed are my own.
Averie, I made this tonight and it was loved by all! I really appreciate how many of your recipes are GF (or easily made so!) I’ve been a fan of your recipes for a couple of years now, and until now, hadn’t posted. Your website re-invigorated my desire to cook and bake once again. Thank You for your efforts!
Thanks for coming out of the woodwork and commenting! So glad this recipe was loved by all, and that more importantly, your desire to cook and bake has been reinvigorated! That is so wonderful and is what helps me keep going and keep creating recipes. We both win with your comment, thank you :)
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.)
Thanks for trying the recipe and I’m glad it came out great for you! The zucchini and pepper was a nice touch to bulk up the veggie quotient a bit. Glad your book club enjoyed it!
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!
This is so yummy!!!! I made this for dinner tonight it was a hit with the whole family!!!
Thanks for trying the recipe and glad it turned out great for you!
oh yummy!
I am obsessed with quinoa! It’s like a healthy blank slate for whatever flavors you want to throw at it. Looks yummy!
Obviously I need to get on board with the quinoa, because this looks INSANELY good!!
And it’s healthy too. That’s what I tell myself as I’m going to town on it!
Pro tip: Use Hath Green chile enchilada sauce. GAME CHANGER.
I know what you’re talking about but wasn’t sure if everyone would have access to it so went with the more traditional.
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.
Let me know if you try it!
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.
It totally gets better! The flavors marry and I think leftovers are sometimes the best part!
looks great Averie
Thank you :) Hope you’re doing well!
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.
I love your veggie dip idea! And so glad you guys enjoyed this and that it’ll be on repeat soon!
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.
Definitely try it, I’m sure you’ll love it!