Healthy Chicken Enchilada Casserole

5 from 1 vote

Healthy Chicken Enchilada Casserole

This Healthy Chicken Enchilada Casserole is a lighter version of your favorite comfort food! Made with wholesome ingredients like quinoa, veggies, and shredded chicken, it’s am ideal weeknight dinner. A simple dish that can be prepped and set to bake in just 15 minutes!

Prep Time15

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

1 lb chicken cooked, shredded
½ cup quinoa uncooked
3 eggs
1 orange bell pepper diced
⅓ cup red onion diced
14 oz enchilada sauce no sugar added
6 oz green chiles
2 tablespoons garlic minced
½ teaspoon chili powder
½ teaspoon 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.

Notes

Prep the Chicken: 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.
Let it Rest: Allow the casserole to rest for 15 minutes after baking. This helps it set, making it easier to slice and serve.
Make It Spicy: Add a kick to the dish by topping your casserole with sliced jalapeños or a sprinkle of red pepper flakes before serving.

Nutrition