Description
A flavorful Mexican Chicken Enchilada Casserole made without tortillas, using quinoa, chicken, beans, veggies, and melted cheese for a lighter yet comforting dish.
Ingredients
1 tablespoon olive oil
1 lb chicken tenderloins
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
1 cup uncooked quinoa rinsed
15 oz can black beans drained and rinsed
1 zucchini diced
1 red bell pepper diced
2 cups Siete Red Enchilada Sauce
2 cups water or chicken broth
1 ½ cups shredded Mexican cheese blend (Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese)
Optional toppings: chopped cilantro, sliced jalapeños, sour cream, diced avocado
Instructions
1. Heat olive oil in a large oven-safe skillet over medium heat. Season chicken tenderloins with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes per side until lightly browned. Remove and set aside.
2. Add quinoa and water or broth to the same skillet. Stir frequently on high heat until liquid is absorbed and quinoa is fluffy, about 5 minutes.
3. Stir in black beans, zucchini, red bell pepper, and Siete Red enchilada sauce until well combined.
4. Cut cooked chicken into 1-inch pieces and nestle into the quinoa mixture.
5. Sprinkle shredded cheese on top and broil in the oven for 3-5 minutes until cheese is melted.
6. Garnish with cilantro, avocado, jalapeños, or sour cream if desired.
Notes
Quinoa absorbs liquid quickly. If it looks dry, add a splash of water for fluffier results.
This is a one-pan meal but can be enhanced with extra toppings like guacamole, salsa, or hot sauce.
Perfect for meal prep—double the recipe and freeze half for up to 1 month. Store leftovers in the fridge up to 5 days and reheat with extra cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan, Casserole
- Cuisine: Mexican