Quinoa Chicken Enchilada Casserole

A hearty dinner option that’s easily made in advance! Prep everything to put into the oven before dinner, or make and freeze. High in protein, low fat and insanely delicious.


  • 4 1/2 cups enchilada sauce (homemade or store-bought)
  • 1 pound of chicken, chopped into large cubes
  • 2 zucchini, diced
  • 1 1/2 cups quinoa, rinsed


  1. 1. Preheat the oven to 350. Spray a standard baking dish (9×13 works well) or casserole dish with nonstick spray or olive oil.
  2. 2. If you’re making the enchilada sauce, begin the sauce and as it’s simmering, brown the chicken in a separate pan for about 8 minutes, seasoned well with salt and pepper.
  3. 3. Add the chopped zucchini to the baking dish, along with the browned chicken, quinoa and enchilada sauce.
  4. 4. Cover and bake 45 minutes to one hour, until the quinoa is soft and fluffy.
  5. 5. Allow to stand for 10 minutes before serving. Top with plain yogurt, shredded cheese, avocado, a squeeze of lime juice, and/or chopped cilantro.


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