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Easy Cheesy Chicken Enchilada Quinoa photo

Cheesy Chicken Enchilada Quinoa

This Cheesy Chicken Enchilada Quinoa is packed with flavor and nutrition! A comforting one-pot meal that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 3 tablespoons olive oil For sautéing
  • 2 cups sweet Vidalia or yellow onion diced
  • 1 each red bell pepper diced
  • 1 cup quinoa rinsed
  • 1 ¾ cups water to cook the quinoa
  • 3 cups shredded chicken use rotisserie chicken
  • 1 cup red enchilada sauce for flavor
  • 1 cup corn fresh or frozen
  • 1 cup cooked black beans drained and rinsed
  • 2 teaspoons cumin for warmth
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon black pepper for seasoning
  • to taste salt
  • pinch cayenne pepper optional
  • 2 cups shredded Mexican cheese blend for topping
  • 1 each ripe Hass avocado diced for garnishing
  • ½ cup cilantro leaves finely minced, optional

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Sharp Knife and Cutting Board
  • Serving spoon

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the shredded Mexican cheese blend over the mixture. Cover and let it cook for another 2-3 minutes until the cheese is melted.
  5. 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.