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Cheesy Chicken Enchilada Quinoa

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 guacamolehomemade 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: 

How to Make Enchilada Quinoa Skillet 

The cheesy chicken enchilada skillet comes together quickly and easily. Here’s an overview of the cooking process: 

  1. 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.
  2. Add the red pepper and cook until they begin to soften.
  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 until all liquid has been absorbed.
  5. 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.
  6. Reduce heat to low, evenly sprinkle the cheese, cover pan, and cook until cheese has melted.
  7. 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: 

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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4.50 from 2 votes

Cheesy Chicken Enchilada Quinoa

By Averie Sunshine
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.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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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 ½ 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
  • ½ 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
  • ¼ 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.

Nutrition

Serving: 1

Nutrition information is automatically calculated, so should only be used as an approximation.

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.