Mexican-style Chicken-Quinoa-Bean Bake

A recipe on Pinterest inspired this recipe that includes homemade enchilada sauce This is definitely a healthy version of Mexican food, and quite tasty, too.

Mexican-style Chicken-Quinoa-Bean Bake 4+ servings

2 tablespoons olive oil

1 small onion, finely chopped

2 cups cooked quinoa (white or red)  

1 to 1 ½ cups shredded cooked chicken breast

1 (15 oz.) can black beans, drained

1 (4.5 oz.) can chopped green chiles, undrained

1 teaspoon onion or garlic salt

1 ½ to 1 ¾ cups Homemade Enchilada Sauce, or use a commercial brand 

1 ½ cups shredded Mexican-blend cheese — divided use

Sour cream for garnish, if desired

1. Heat oven to 350°. Spray 2 to 3-quart capacity oven/broiler-proof baking dish with cooking spray, or use small baking dishes for individual servings.
2. Heat large skillet or a Dutch-oven over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, onion or garlic salt, and enough enchilada sauce to hold it together without being runny. Stir in ½ cup cheese. Taste and adjust seasonings as needed.
   
4. Transfer mixture to baking dish(es). Top evenly with remaining cheese.

   

   Instead of making a large casserole, I divided the mixture among individual baking dishes.

5. Bake 25 to 30 minutes and then turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.
6. Top with sour cream if desired.

   

   I served our individual casseroles with chopped iceberg lettuce, topped with chopped tomatoes, cucumbers, and black olives; the salad was drizzled with Ranch dressing.

Recipe without photos . . .

Mexican-style Chicken-Quinoa-Bean Bake 4+ servings

2 tablespoons olive oil

1 small onion, finely chopped

2 cups cooked quinoa (white or red)  

1 to 1 ½ cups shredded cooked chicken breast

1 (15 oz.) can black beans, drained

1 (4.5 oz.) can chopped green chiles, undrained

1 teaspoon onion or garlic salt

1 ½ to 1 ¾ cups Homemade Enchilada Sauce, or use a commercial brand  

1 ½ cups shredded Mexican-blend cheese — divided use

Sour cream for garnish, if desired

1. Heat oven to 350°. Spray 2 to 3-quart capacity oven/broiler-proof baking dish with cooking spray, or use small baking dishes for individual servings.
2. Heat large skillet or a Dutch-oven over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, onion or garlic salt, and enough enchilada sauce to hold it together without being runny. Stir in ½ cup cheese. Taste and adjust seasonings as needed.
4. Transfer mixture to baking dish(es). Top evenly with remaining cheese.
5. Bake 25 to 30 minutes and then turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.
6. Top with sour cream if desired.