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Chicken Enchilada Quinoa Bake

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Author Bailey Flach


  • 1 cup dry quinoa (white)
  • 2 cups low sodium chicken broth
  • 1 can black beans
  • 1 can corn
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1 rotisserie chicken
  • 1 can red enchilada sauce
  • 2 cups shredded cheese (I used Kraft taco flavored)


  1. Preheat oven to 350 degrees

  2. In a small saucepan, cook quinoa in the chicken broth until fluffy (15-20 minutes). 

  3. After cooked, gently press quinoa into bottom of greased 9x9 baking dish. 

  4. On top of that add black beans and corn, spreading out evenly across the dish. 

  5. In a separate skillet, heat olive oil, cumin, and red pepper flakes until aromatic (2-3 minutes). 

  6. Next, stir in enchilada sauce and shredded chicken. 

  7. Once well mixed, add on top of your layered mixture in the baking dish. 

  8. Top with cheese if desired and bake at 350 for 15 minutes. 

  9. When serving, top with avocados, tomatoes, or green olives. 

  10. Enjoy!