Chicken Quinoa Enchilada Bake

Chicken Quinoa Enchilada Bake

Chicken Quinoa Enchilada Bake

The Grand Prize Winner in our Great Ancient Grains Recipe Contest, this one’s packed with flavor and just the right amount of heat. Whip it up for a hearty weeknight dinner that the whole family will enjoy, or bring it along to your next potluck. By Kim Rosenberger / kimshealthyeats.com

Prep Time: 10
Total Time: 40


  • 1 cup Ancient Harvest Traditional Quinoa cooked according to package directions
  • 1 small onion diced
  • 1 sweet pepper, diced
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 lb chicken, cut into bit sized pieces
  • 2 cups enchilada sauce
  • ½ cup cheddar cheese
  • Optional Toppings: diced avocado, diced tomatoes or salsa, green onion, cilantro, greek yogurt, jalapeño peppers


  1. Preheat oven to 350 degrees.
  2. In a large (preferably oven-proof) skillet, heat 1 tbsp of oil over medium high heat.
  3. Add diced onions and peppers, and sauté for about 3 minutes.
  4. Add minced garlic, chili powder, cumin and chicken. Sauté until chicken is cooked through and no longer pink (about 8 minutes.)
  5. Add cooked quinoa and enchilada sauce and mix until combined.
  6. If you are using an oven-proof skillet, top the mixture with cheese.
  7. If you do not have an oven-proof skillet, pour the mixture into a lightly greased casserole dish and then top with cheese.
  8. Bake for 10 to 15 minutes or until cheese is melted and bubbly.
Servings: 6