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Chicken Enchilada Quinoa Casserole! A wholesome, low sugar casserole packed with protein and incredible flavor. Super easy to make ahead of time and family approved! Gluten Free + Low Calorie
Winner winner! Chicken dinner! Mexican food is my favorite, but sadly my boyfriend and his kids don’t love it. I knew when my boyfriend went back for seconds and asked me to make this recipe again that this dinner was a winner.
Picky eaters are tough but honestly, I’m not a in-house chef so if I’m cooking and you don’t like it you’re on your own. I tell my clients the same. I see so many women stressing themselves and making multiple meals for young and old kids. Kids WILL eventually eat when they’re hungry and if they’re old enough, they can LEARN to cook. Cooking is a life skill!
I read in a nutrition magazine recently that this generation of kids will not know how to do basic things like cooking, getting a mortgage, paying credit cards, doing laundry etc. because they’ve been enabled so much by technology and their parents. Never too early or too late to get them in the kitchen!
Chicken Enchilada Quinoa Casserole
This chicken enchilada quinoa casserole is guaranteed to bring their hungry bellies to the kitchen. If not, their noses will surely be curious about the smells and gosh, the flavors are just incredible. Simple and easy to make too!
This casserole is literally one you dump everything into a casserole dish, bake and walk away. My kind of casserole! Healthy, easy, simple ingredients, wholesome and tasty! It freezes nicely too so you could bake it and toss in the freezer for a rainy day.
What You Need
- Cooked Shredded Chicken
- Quinoa
- Enchilada Sauce (no sugar added)
- Green Chiles
- Orange Bell Pepper
- Red Onion
- Garlic, Chili Powder, Oregano
- Eggs
Helpful Tips
My big tip is cook and prep the shredded chicken ahead of time. I made mine in the Instant Pot. Have you tried it? It makes the BEST and juiciest shredded chicken. If you don’t have an Instant Pot, you could make shredded chicken in a crockpot. Just add broth to cover and cook on high 6-8 hours until it shreds.
And if you’re really into shortcuts…buy a rotisserie chicken, remove the skin and shred it. Simple solution to a not so big problem!
If you make the recipe, tag SkinnyFitalicious on Instagram and Facebook so I can share your creation!
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Chicken Enchilada Quinoa Casserole
Chicken Enchilada Quinoa Casserole! A wholesome, low sugar casserole packed with protein and incredible flavor. Super easy to make ahead of time and family approved! Gluten Free + Low Calorie
Ingredients
- 1 lb chicken cooked, shredded
- 1/2 cup quinoa uncooked
- 3 eggs
- 1 orange bell pepper diced
- 1/3 cup red onion diced
- 14 oz enchilada sauce no sugar added
- 6 oz green chiles
- 2 tbsp garlic minced
- 1/2 tsp chili powder
- 1/2 tsp oregano
Instructions
Preheat the oven to 350 F.
In a large mixing bowl, whisk together the eggs until smooth. Add the onions, garlic, bell pepper, enchilada sauce, diced chiles, chili powder and oregano. Stir together.
Add the quinoa and shredded chicken to the bowl and mix together well. Pour the mixture into an 8x8" casserole dish.
Bake at 350 F 60 minutes or until the casserole is set up.
Remove from the oven and let the casserole sit for 15 minutes before slicing and enjoying. Serve with cilantro, Greek yogurt and jalapeños.
Recipe Notes
- I made my shredded chicken in the Instant Pot, which you can also do in a slow cooker for 6-8 hours on high. You can also buy a rotisserie chicken, remove the skin and shred it for easier prep.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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What I Used For The Recipe
Was the 1 lb chicken cooked, shredded in this recipe mean you weighed the chicken before or after it’s cooked?
It’s 1 pound of chicken breast cooked then shredded. You can do that in a slow cooker or instant pot: https://skinnyfitalicious.com/instant-pot-shredded-chicken/
Could you omit the quinoa? Or does it aid in the thickness/ texture?
The quinoa absorbs the liquid so if you omitted it, it would be really soggy. You could substitute pre-cooked brown rice or you can try this tortilla-less enchilada bake recipe that is grain-free.
I make a lot of Mexican good so I wasn’t sure about this. It was so good. Even my picky husband liked it!
That’s great to hear Glenda! Always a bonus when hubby likes something too.