Spoon Simple
Healthy Quinoa Enchilada Bake
Cheesy enchilada flavor without the roll-ups — quinoa, black beans, and chicken bake in one dish with a lighter Greek yogurt enchilada sauce.
Prep 15 min
Cook 35 min
Total 50 min
Serves 6
Ingredients
Step 1 — Cook the quinoa
- 1 cup quinoa (rinsed)
- 2 cups low-sodium chicken broth
Step 2 — Make the filling
- 1 lb cooked chicken (shredded)
- 1 can (15 oz) black beans (rinsed)
- 1 cup corn (fresh or frozen)
- 1 cup enchilada sauce (low sodium)
- 1 cup plain Greek yogurt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Step 3 — Assemble and bake
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro
- Lime wedges
Instructions
- 1
Cook the quinoa
Preheat oven to 375°F. Cook quinoa in broth according to package directions until fluffy. Spread in a greased 9x13 baking dish.
- 2
Make the filling
In a large bowl, combine chicken, black beans, corn, half the enchilada sauce, Greek yogurt, cumin, chili powder, garlic powder, salt, and pepper. Spread over quinoa and stir gently to combine.
- 3
Assemble and bake
Pour remaining enchilada sauce over the top. Sprinkle with cheese. Bake 25 minutes until bubbly. Rest 5 minutes. Top with cilantro and serve with lime wedges.
Nutrition per serving: 380 cal · 34g protein · 36g carbs · 12g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
