Easy Chicken Enchilada Quinoa Bake
5 servings
A one-dish bake of quinoa, black beans, spiced chicken and peppers in enchilada sauce, finished under melted cheese.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9x13 inch / 23x33 cm baking dish with cooking spray or olive oil | ||||||||
| 3/4 tsp chili powder (for the chicken) | Toss chicken with half the spices | Scatter spiced chicken on top | Whisk broth & enchilada sauce, pour over | Cover, bake 350°F / 175°C, 45 min | Stir, bake uncovered 15 min | Add cheese, bake 10-15 min | Top with cilantro & toppings | |
| 1/2 tsp garlic powder (for the chicken) | ||||||||
| 1/4 tsp + 1/8 tsp smoked paprika (for the chicken) | ||||||||
| 1/4 tsp ground cumin (for the chicken) | ||||||||
| 1/2 tsp kosher salt (for the chicken) | ||||||||
| 450 g chicken breasts or thighs, cubed | ||||||||
| 170 g dry quinoa | Layer quinoa, beans, peppers, onion | Sprinkle remaining spices over vegetables | ||||||
| 1 (15-oz / 425 g) can black beans, drained and rinsed | ||||||||
| 2 bell peppers, diced | ||||||||
| 1 small red onion, diced | ||||||||
| 3/4 tsp chili powder (for the vegetables) | ||||||||
| 1/2 tsp garlic powder (for the vegetables) | ||||||||
| 1/4 tsp + 1/8 tsp smoked paprika (for the vegetables) | ||||||||
| 1/4 tsp ground cumin (for the vegetables) | ||||||||
| 1/2 tsp kosher salt (for the vegetables) | ||||||||
| 360 ml chicken or vegetable broth | ||||||||
| 240 ml red enchilada sauce | ||||||||
| 1 heaping cup / 115 g shredded Mexican blend cheese | ||||||||
| 3-4 Tbsp chopped fresh cilantro, for garnish | ||||||||
| Toppings: avocado or guacamole, sour cream or Greek yogurt, pickled onions or jalapeños, lime juice | ||||||||
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