Individual enchiladas can take a long time to make. This green chile, chicken, and quinoa enchilada casserole recipe is just as delicious and nowhere near the hassle!
Preheat oven to 375°F. Coat a 2-quart casserole dish with non-stick cooking spray.
Prepare quinoa according to package directions.
In a large bowl combine quinoa, chicken, green chilies, ½ cup enchilada sauce, and 1 cup cheese. Spread ¼ cup enchilada sauce in the bottom of the prepared casserole dish. Top with four tortillas. Spread ½ quinoa mixture over tortillas. Top with remaining tortillas and quinoa mixture.
Spread remaining enchilada sauce over mixture. Sprinkle onions and remaining cheese.
Bake 20 minutes.
Serve topped with sour cream and cilantro.
Have you ever made authentic enchiladas? Warming each tortilla, dipping it in sauce, adding the filling, rolling it up, setting it in the pan just right so it doesn’t unroll, then repeat… It’s a whole lot of work if we’re being honest. That is why we love this Green Chile Chicken Enchilada Bake recipe made with Success® Tri-Color Quinoa! You get all the spicy and cheesy enchilada goodness without any of that painstaking work.
Let us tell you about how simple this tasty recipe is. Simply mix the cooked quinoa, shredded chicken, green chiles, enchilada sauce, and cheese. Set aside and spread enchilada sauce along the bottom of a prepped casserole dish. Add a layer of tortillas on top of the enchilada sauce and a layer of the quinoa mix on top of that. Top with another layer of tortillas and then another layer of the quinoa mix.
Can you guess the next step? You got it! Add one last layer of tortillas topped with the last layer of the quinoa mix. Top the layers with more enchilada sauce, sprinkle with onions and cheese and bake. Serve with a good bit of sour cream and cilantro and enjoy!