Simple, Cheesy, Delicious: One-Pot Chicken Enchilada Quinoa Bake

Hey busy moms! Looking for a dinner solution that’s easy to make, packed with flavor, and doesn’t leave a pile of dishes? This One-Pot Chicken Enchilada Quinoa Bake is just what you need. It combines all the savory, cheesy goodness of enchiladas with the wholesome nutrition of quinoa. And the best part? You can prepare it all in one pot. Let’s get started!

Gather Your Ingredients

Before you begin, make sure you have the following ingredients:

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• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro and avocado slices for garnish (optional)

Step 1: Sauté the Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Chicken

Add the bite-sized chicken pieces to the pot.

Cook for about 5-7 minutes until the chicken is browned and cooked through.

Step 3: Add Quinoa and Liquids

Stir in the quinoa, making sure it’s well-mixed with the chicken and aromatics.

Pour in 2 cups of chicken broth and 1 cup of enchilada sauce.

Step 4: Mix in Beans, Corn, and Spices

Add the black beans, corn kernels, cumin, and chili powder to the pot.

Stir well to combine all the ingredients.

Step 5: Simmer

Bring the mixture to a gentle simmer.

Cover the pot and let it cook on low heat for about 20 minutes, or until the quinoa is tender and the liquid is absorbed.

Step 6: Add Cheese

Once the quinoa is cooked, remove the lid and sprinkle the shredded cheddar cheese evenly over the top.

Cover again and let it sit for a few minutes until the cheese melts.

Step 7: Garnish and Serve

Garnish with fresh cilantro and avocado slices if desired.

Serve the One-Pot Chicken Enchilada Quinoa Bake hot.

Enjoy this comforting and nutritious meal with your family!

One-Pot Chicken Enchilada Quinoa Bake

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Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro and avocado slices (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent.
2. Add garlic, cooking for an additional minute.
3. Add chicken and cook for 5-7 minutes until browned and cooked through.
4. Stir in quinoa, chicken broth, and enchilada sauce.
5. Add beans, corn, cumin, and chili powder. Stir to combine.
6. Bring to a simmer, cover, and cook on low heat for 20 minutes until quinoa is tender.
7. Sprinkle cheese over the top, cover, and let melt.
8. Garnish with cilantro and avocado slices if desired. Serve hot.

Notes

• Feel free to spice it up with jalapeños if you like a kick.
• Leftovers make a great lunch; just reheat and enjoy.

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