Quinoa Enchilada Casserole Recipe | Yummly

Quinoa Enchilada Casserole

DAMN DELICIOUS(169)
Aureliane: "This is SO yummy! And healthy!! And filling!! I…" Read More
14Ingredients
40Minutes
320Calories
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Ingredients

US|METRIC
  • 1 cup quinoa
  • 10 ounces enchilada sauce (Old El Paso™ mild)
  • 4.5 ounces green chiles (Old El Paso™ chopped, drained)
  • 1/2 cup corn kernels (frozen, canned or roasted)
  • 1/2 cup canned black beans (drained and rinsed)
  • 2 tablespoons cilantro leaves (chopped fresh)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup shredded cheddar cheese (divided)
  • 3/4 cup shredded mozzarella cheese (divided)
  • 1 avocado (halved, seeded, peeled and diced)
  • 1 roma tomato (diced)
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    NutritionView More

    320Calories
    Sodium38% DV910mg
    Fat23% DV15g
    Protein33% DV17g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories320Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium910mg38%
    Potassium530mg15%
    Protein17g33%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Sugars6g12%
    Vitamin A25%
    Vitamin C100%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(169)

    Aureliane a day ago
    This is SO yummy! And healthy!! And filling!! I wasn't expecting much from this recipe but it turned out beautifully and I have been making it regularly since then😋!
    Linda A. 4 days ago
    It was really good, pretty easy. Only change I made (because of supplies on hand) was the cheese Used Mexican Blend in the casserole & used sharp Cheddar on top. It was great for me but my carb loving husband rolled it into a flour tortilla. Froze the leftovers, will make again.
    Angie 20 days ago
    Not a fan of this one. I really wanted to like this one because it provides great protein and fiber. I doctores it up with Sou4 cream and taco sauce but neither my daughter nor I cared for this one. Bummer.
    Chuck D. 2 months ago
    I’m not a huge fan of quinoa. However, I thought I’d give this a try hoping that I’d find a recipe using it that would actually taste good. Well, after making it, which was very easy by the way, I can say that it was delicious! It’s tasty, it’s filling, and it’s light. I served blue tortilla chips with it and everyone sad it was wonderful. And there’s time to clean up as things are cooking, so there’s not much left to do after dinner.
    F 2 months ago
    Exceptional taste! I substituted regular cheese with vegan cheese & there was no difference in taste.
    Erin Remmick 2 months ago
    This was so good! My 10 yr old and husband both loved it as well!
    Brett 3 months ago
    Amazing, and quick to make
    Jennifer Daniels 3 months ago
    Everyone raved - I added more salt, used a flowery-cow cheese, along with a ton of manchego. I used the big can of enchilada sauce and topped this with Sabazo-sprinkled avocados, cilantro, tomatoes, and green onions.
    Reagan 4 months ago
    If this was one cup of cooked quinoa, I think it would have been better. Cooking one cup of dry quinoa seemed to make this dish just a lot of quinoa with some cheese.
    Jasmine 4 months ago
    Absolutely to die for. Will definitely add this to my repertoire!
    Andrew Fuller 5 months ago
    It was good. I doubled the recipe
    Sundie 5 months ago
    This is a great recipe and so easy to make! Liked it so much the first time that I made it again just three days later. Added a little more corn and cilantro the second time!!
    Ruby 6 months ago
    very yummy and easy to make ahead of time !
    Chrissy 6 months ago
    Delicious and easy. Used pinto beans because that is what I had. Would definitely add this to the regular meal rotation
    M. Jack 7 months ago
    Great! I added chicken and doubled all the ingredients. I accidentally added avocado to the mix. It was a yummy mistake for sure!
    Jason Munk 7 months ago
    good flavor and very easy to make.
    Deb 7 months ago
    It turned out well. I added a second can of beans and halved the green chilies since my kids won’t tolerate a lot of spice.
    bobby jones 8 months ago
    Very easy and extremely tasty.
    Melina 8 months ago
    It was amazing! I just wish I would have made more... there were no leftovers
    K. Throckmorton 9 months ago
    Turned out great! I added a lb of drained hamburger and it was perfect!
    annemarie b. 9 months ago
    Very good ! I didn't use mozzarella to keep it healthy but added taco's to serve and a bit of crunch. I like spicy food so I also went crazy on the jalapeños and made a yogurt / garlic sauce to cool
    Cienna Banwell 9 months ago
    it was really good! whole family loved it, though it was a tad too spicy for me but im not a fan of spicy stuff.
    Isaac Thibodeau 9 months ago
    Turned out fantastic! I added a little organic chi chunky salsa as a topping along with avocado and tomatoes. Will definitely make it again!
    Denise Jackson 10 months ago
    Awesome recipe and for extra protein I added shredded chicken. Easy to fix.
    Ann a year ago
    Easy to prepare and so delicious! This was my first Yummly recipe and it was an unqualified success!
    Jordan a year ago
    Tastes great! Did not miss the meat either.
    Morales a year ago
    It was easy and flavorful.
    Froidcoeur a year ago
    Super yum! Everyone went back for extra helpings! We added some chicken and some extra corn, I think next time we’ll add a little sauce, too!
    This dish was quite enjoyable for a quick dinner. I used a fresh jalapeno pepper and currry powder in place of the cumin.
    Leah Miller a year ago
    Good flavors but way too mushy to eat as a casserole, and I even added radishes as a garnish. This actually might be good with tortilla chips as a kind of nacho dip, or rolled up in a soft tortilla like a taco. The Roma tomatoes on top really kick up the freshness.

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