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Quinoa Enchilada Casserole

This Green Enchilada Casserole is creamy and dreamy swimming in a vibrant salsa verde sauce. It's an easy and healthy Mexican chicken casserole that's baked in the oven until the cheese is melted and the edges are a crispy golden brown.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mexican
Keyword: Casseroles, Cheese, Dinner, Lunch, Mexican
Skill: intermediate
Servings: 8
Calories: 622kcal

Ingredients

  • 10 tomatillos, husked and rinsed
  • 1 small yellow onion, peeled and chopped
  • 2 jalapeños, deseeded, (1-2 depending on how spicy you want it)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • A handful of fresh cilantro leaves
  • .5 lime, juiced
  • .5 cups chicken or vegetable broth
  • 3 medium chicken breasts, cooked and shredded
  • 1 (4.5-ounce) can chopped green chiles
  • 1 block (8-ounces) cream cheese, softened
  • 2 cups cooked quinoa
  • 3 cups enchilada sauce
  • 12 flour tortillas
  • 3 cups shredded cheddar cheese
  • sour cream, optional topping
  • diced avocado, optional topping
  • chopped cilantro, optional topping

Instructions

  • For the Enchilada Sauce: Preheat the oven to 400 F.
  • On a parchment-lined baking sheet, add tomatillos, onion, and jalapeño. Drizzle with olive oil and gently rub each ingredient. Bake for 15-20 minutes, or until the tomatillos are tender and golden.
  • Remove from the oven and set aside.
  • In a blender, add roasted tomatillos, yellow onion, 1 jalapeño (reserve 1 jalapeño and taste test before adding the 2nd), salt, cumin, garlic powder, fresh cilantro leaves, lime juice, and broth, then blend until smooth. Taste test for more salt and more spice once blended.
  • For Enchiladas: In a medium bowl, mix together shredded chicken, green chiles, cream cheese, quinoa, and ½ cup enchilada sauce. Mix together until creamy.
  • At the bottom of a casserole dish, add ¼ cup of enchilada sauce and spread evenly. Layer in 2-3 tortillas, 1 cup of quinoa chicken mixture, ½ cup enchilada sauce, and ½ cup of cheese. Repeat layers until the casserole dish is full. Top the top layer with cheese and bake for 25-30 minutes, or until the top is golden brown and bubbly.
  • Top with a drizzle of sour cream, diced avocado and chopped cilantro.
  • Notes: Poach and shred the chicken ahead of time, if desired. The chicken will keep best in an airtight container for up to 5 days.

Nutrition

Serving: 8g | Calories: 622kcal | Carbohydrates: 50g | Protein: 33g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 107mg | Sodium: 795mg | Fiber: 7g | Sugar: 2g