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4.17 from 6 votes

Cheesy Enchilada Quinoa Bake

This cheesy, protein-packed enchilada quinoa bake is filled with shredded chicken, black beans and veggies. The ultimate crowd-pleasing dinner recipe!
Course Dinner, Entree
Cuisine Mexican
Keyword casserole, cheese, gluten free, mexican, quinoa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 523kcal
Author Liz Della Croce

Ingredients

  • 2 cups cooked quinoa
  • 2 cups shredded cooked chicken such as rotisserie
  • 15 ounces black beans drained and rinsed
  • 1 medium zucchini diced
  • 1 red bell pepper seeded and diced
  • 1 cup corn kernels fresh or frozen
  • 4.5 ounces chopped green chiles drained
  • 2 cups enchilada sauce store-bought or homemade
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Tillamook Mexican 4 Blend Shredded Cheese
  • cilantro, red onion, avocado optional garnishes

Instructions

  • Pre-heat oven to 350 degrees and have a 9 x 13 baking dish ready to use.
  • In a large bowl, mix together first 12 ingredients (cooked quinoa through pepper). Spread mixture into an even layer in baking dish then top with Tillamook Mexican 4 Blend Shredded Cheese. Bake until cheese is melted and bake is starting to bubble around the edges, about 30 minutes.
  • Garnish with optional garnishes before serving. 

Nutrition

Serving: 1cup | Calories: 523kcal | Carbohydrates: 34g | Protein: 37g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 1374mg | Potassium: 595mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1505IU | Vitamin C: 30.4mg | Calcium: 431mg | Iron: 4mg