If you’re looking for a cozy, satisfying meal that’s as easy to make as it is delicious, then you’ve found your match with this Cheesy Chicken Enchilada Quinoa. It’s a complete dish that combines the comforting flavors of enchiladas with the wholesome goodness of quinoa, making it a perfect dinner for busy weeknights or meal prep for the week ahead. Packed with protein, fiber, and a cheesy finish, this dish is sure to please everyone at the table.
Why I Love This Recipe
What’s not to love about a one-pot meal that delivers on flavor and nutrition? This Cheesy Chicken Enchilada Quinoa checks all the boxes. First, it’s incredibly versatile; you can switch up ingredients based on what you have on hand or your dietary preferences. Second, it’s quick to prepare, especially if you use a store-bought rotisserie chicken, saving you valuable time in the kitchen. Finally, the vibrant colors and rich flavors make this dish not just a meal but an experience. You’ll find yourself going back for seconds (or thirds) every time!
Ingredient Rundown
- 3 tablespoons olive oil: For sautéing and adding healthy fats.
- 2 cups sweet Vidalia or yellow onion: Adds sweetness and depth of flavor.
- 1 red bell pepper: A pop of color and crunch; reserve a few pieces for garnishing.
- 1 cup quinoa: The star of the dish, providing protein and fiber.
- 1 ¾ cups water: To cook the quinoa to perfection.
- 3 cups shredded chicken: Use about half of a store-bought rotisserie chicken for convenience.
- 1 cup red enchilada sauce: The flavor enhancer that ties everything together.
- 1 cup corn: Fresh or frozen; adds sweetness and texture.
- 1 cup cooked black beans: Drained and rinsed for a protein boost.
- 2 teaspoons cumin: A warm spice that complements the other ingredients.
- 1 teaspoon smoked paprika: For a smoky flavor; regular paprika can be used as a substitute.
- 1 teaspoon black pepper: For seasoning.
- Salt: To taste, depending on your preference.
- Pinch cayenne pepper: Optional, if you like a little heat.
- 2 cups shredded Mexican cheese blend: The gooey, melty topping we all love.
- 1 ripe Hass avocado: Diced for garnishing; adds creaminess.
- ½ cup cilantro leaves: Finely minced for a fresh finish; optional.
What You’ll Need (Gear)
- Large skillet: For sautéing the vegetables and cooking the quinoa.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Wooden spoon or spatula: For stirring and combining ingredients.
- Sharp knife and cutting board: For chopping onions and peppers.
- Serving spoon: For dish presentation.
Make Cheesy Chicken Enchilada Quinoa: A Simple Method
Step 1: Sauté the Vegetables
In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent. Next, throw in the diced red bell pepper and continue to cook for another 3-4 minutes until the peppers soften.
Step 2: Cook the Quinoa
Add 1 cup of quinoa to the skillet, stirring to combine with the sautéed vegetables. Pour in 1 ¾ cups of water, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed.
Step 3: Combine the Ingredients
Stir in the 3 cups of shredded chicken, 1 cup of red enchilada sauce, 1 cup of corn, 1 cup of black beans, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, and salt to taste. Mix everything thoroughly and cook for an additional 5 minutes, allowing the flavors to meld together.
Step 4: Add the Cheese
Sprinkle the 2 cups of shredded Mexican cheese blend over the top of the quinoa mixture. Cover the skillet again and let it cook for another 2-3 minutes until the cheese is melted and gooey.
Step 5: Garnish and Serve
Remove the skillet from the heat. Serve the Cheesy Chicken Enchilada Quinoa warm, garnished with diced avocado, reserved red bell pepper pieces, and minced cilantro if desired.
Fresh Takes Through the Year
- In the summer, add fresh tomatoes and corn for a burst of color and flavor.
- In the fall, try adding sweet potatoes for a seasonal twist.
- For a spicy kick, mix in some diced jalapeños.
- During the winter, serve with a side of warm tortillas or over a bed of greens.
Frequent Missteps to Avoid
- Not rinsing the quinoa before cooking can lead to a bitter taste. Always rinse it under cold water!
- Overcooking the vegetables can make them mushy. Sauté just until they are soft but still have some crunch.
- Using too much salt can overpower the dish. Start with less and adjust to taste.
- Forgetting to cover the skillet while the cheese melts can lead to uneven melting.
Save for Later: Storage Tips
This Cheesy Chicken Enchilada Quinoa can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water to keep it moist. You can also freeze the dish for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
Ask the Chef
Can I use brown quinoa instead of white quinoa?
Absolutely! Just keep in mind that brown quinoa takes a bit longer to cook, approximately 20-25 minutes. Adjust your water accordingly.
What can I substitute for the chicken?
If you’re looking for a vegetarian option, feel free to replace the chicken with additional beans or sautéed vegetables. Tofu or tempeh can also be great alternatives!
How can I make this dish spicier?
To add heat, incorporate diced jalapeños, a pinch of cayenne pepper, or even a dash of hot sauce when mixing the ingredients.
Can I add more vegetables?
Definitely! Feel free to get creative. Spinach, zucchini, or even broccoli would make excellent additions.
In Closing
This Cheesy Chicken Enchilada Quinoa is not only a breeze to whip up but also a dish that brings warmth and comfort to your table. With its rich flavors and nutritional benefits, it’s a meal you’ll want to make time and time again. Whether you’re prepping for a busy week, hosting friends, or simply craving something delicious, this recipe has got you covered. Enjoy every cheesy, flavorful bite!
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Cheesy Chicken Enchilada Quinoa
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent. Then, add the diced red bell pepper and cook for another 3-4 minutes until soft.
- Add the quinoa to the skillet, stirring to combine. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and water is absorbed.
- Stir in the shredded chicken, red enchilada sauce, corn, black beans, cumin, smoked paprika, black pepper, and salt to taste. Mix well and cook for an additional 5 minutes.
- Sprinkle the shredded Mexican cheese blend over the mixture. Cover and let it cook for another 2-3 minutes until the cheese is melted.
- Remove from heat and serve warm, garnished with diced avocado, reserved bell pepper, and minced cilantro if desired.
Notes
- Rinse quinoa before cooking to avoid bitterness.
- Don’t overcook the vegetables; they should remain slightly crunchy.
- Adjust salt to taste; start with less and add more as needed.
- Cover while melting cheese for even results.
- Store leftovers in an airtight container for up to 4 days.
