Chicken Enchilada Quinoa Casserole
This post may contain affiliate links. Please read our disclosure policy.
This simple Chicken Enchilada Quinoa Casserole is a one-pot bowl meal—easy to make and packed with the bold, comforting flavors of classic Mexican enchiladas. Much like a burrito bowl, it’s hearty and satisfying. While it’s incredibly fast in the Instant Pot (ready in about 15 minutes), we’ve also included stovetop and slow cooker options.
If you love burrito bowls, try Chicken Enchiladas, Instant Pot Turkey Burrito Bowl, or Instant Pot Chicken Burrito Bowls for quick and easy weeknight dinners!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
What to Love About Instant Pot Chicken Enchilada Quinoa Casserole
There are so many things I love about this recipe, but here are a few:
- The only chopping required is the chicken… and I often ask the butcher to do it for me.
- Ingredients are added directly to the Instant Pot with very little prep.
- It makes fantastic leftovers!
- It is easily customizable with all your favorite toppings!
Key Ingredients
This casserole is made with pantry staples and fresh ingredients—perfect for quick, healthy dinners. Here’s what you’ll need:
- Chicken broth or water – Adds flavor and cooks the quinoa.
- Uncooked quinoa – Be sure to rinse it before using.
- Chopped green chiles – Adds just the right amount of mild heat.
- Corn kernels – Frozen or canned, both work well.
- Black beans – Canned and drained.
- Diced tomatoes – Canned, with their juices.
- Spices – Chili powder, cumin, garlic powder, cinnamon, and oregano give it classic enchilada flavor.
- Chicken – Boneless, skinless breasts cut into bite-size pieces.
- Salt and pepper – For seasoning to taste.
Optional Toppings:
Shredded cheese, sliced avocado, and halved cherry tomatoes add flavor and color—feel free to mix and match with your favorites.
See the full recipe card below for quantities and step-by-step instructions.
Cooking Methods
While this recipe is fast and foolproof in the Instant Pot, it’s just as easy to make on the stovetop or in a slow cooker. Here’s how:
- Instant Pot – The fastest method. Just combine the ingredients, pressure cook, and dinner’s ready. Jump to Recipe ↓
- Stovetop – Simmer everything in one pot until the quinoa is tender and fluffy. Jump to Recipe ↓
- Slow Cooker – Let it cook low and slow, then stir in cheese before serving. Jump to Recipe ↓
Serving Ideas
This hearty casserole is satisfying on its own but pairs beautifully with simple sides or toppings for a complete meal. Here are some favorites:
- Side dishes:
- Crisp green salad with citrus vinaigrette
- Tortilla chips and fresh guacamole or salsa
- Mexican-style street corn (elote)
- Warm flour or corn tortillas for scooping
- Make it a bowl: Layer over shredded lettuce and top with crushed tortilla chips for a taco salad-style bowl.
Topping Ideas
Much like burrito bowls, this Chicken Enchilada Quinoa Casserole is a perfect base for favorite toppings.
Here are a few ideas:
- Shredded cheese
- Chopped avocado (or guacamole)
- Cherry tomatoes (or homemade tomato salsa)
- Greens like spinach, lettuce, kale, and arugula
- Sour cream (or Greek yogurt is extra delicious too!)
- Fresh herbs (cilantro and chives both work well here!)
Frequently Asked Questions
Sure. You’ll need 3-4 medium skinless boneless thighs to yield about the same meat as two breasts.
You should not keep leftovers like this longer than 3-4 days in the fridge either covered in a dish with food wrap or in an air tight container.
Yes! I’ve included directions in the notes section of the recipe card below.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Easy Enchiladas with Leftover Chicken
- Oven Baked Leftover Turkey Enchiladas
- Chicken Enchilada Bake with Butternut Squash and Black Beans
- Chicken Enchilada Skillet Pie with Spinach
- Instant Pot Quinoa with Zucchini and Lemon
Save this and pin it for later!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram, and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!
Chicken Enchilada Quinoa Casserole Recipe
Ingredients
- 1 cup chicken broth or water (see notes on measurements for alternate cooking methods)
- 3/4 cup uncooked quinoa rinsed
- 1 (4.5-oz) can chopped green chiles drained
- 1 cup corn kernels frozen or canned
- 1 (15-oz) can black beans drained and rinsed
- 1 (14-oz) can diced tomatoes with their juices
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 1.5 pounds boneless skinless chicken breast cut into bite size pieces
- Kosher salt and freshly ground black pepper to taste
Toppings
- 1 cup shredded cheddar cheese or Mexican blend
- 1 avocado halved, seeded, peeled and diced
- 1 cup cherry tomatoes halved
Instructions
Instant Pot
- Coat the Instant Pot insert with cooking spray. Then, add the broth, rinsed quinoa, chilis, corn, black beans, tomatoes, cumin, chili powder, cinnamon, oregano, and garlic powder.
- Without stirring, lay the chicken pieces on top of the quinoa mixture.
- Secure the lid of the Instant Pot and turn the valve to sealing. Cook on High Pressure for 10 minutes. Once cooked, quickly release the pressure and remove the lid. The chicken should be at 165°F or above.
- Fluff the quinoa with a fork, sprinkle the cheese on top, and replace the lid. Let sit for about 1 minute for the cheese to melt. Season with salt and pepper as needed.
Stovetop
- Cook the chicken. Heat a large nonstick pan over medium heat and add 1/2 tablespoon of oil. Add the chicken pieces in a single layer and season with salt and pepper. Let it cook undisturbed for 4-5 minutes or until you have a nice sear. Flip and cook the other side for an additional 3-4 minutes, depending on the size, or until cooked through with an internal temperature of 165°F. Remove from the pan and set aside.
- In the same skillet, add the rinsed quinoa, chiis, corn, black beans, tomatoes, cumin, chii powder, cinnamon, oregano, and garlic powder. Add 2 to 2½ cups of broth or water (as quinoa absorbs more liquid when cooked uncovered).
- Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, or until quinoa is cooked and liquid is absorbed. Stir in the cooked chicken and serve with toppings like cheese, etc.
Slow Cooker
- Place the rinsed quinoa, chicken, 2 cups broth, chili, tomatoes, cumin, chili powder, cinnamon, oregano, garlic powder, and a pinch of salt and pepper in the crockpot. Cover and cook on low for 3-4 hours. During the last 30 minutes of cooking, stir in the corn and black beans.
- When the quinoa and chicken are done, the mixture should be very thick and sticky. Stir in additional broth or water if needed. It should resemble a creamy risotto or casserole.
Toppings
- Top each serving with shredded cheese, avocados, tomatoes, and fresh herbs before serving immediately.
Notes
- Instant Pot: Make sure to coat the pressure cooker insert with nonstick cooking spray. Then, lay the chicken pieces on top of the quinoa layer and do not stir. Once the cooking is finished, quickly release the pressure.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SO GOOD!!! I subbed a large diced sweet potato for the beans and stirred in a pack of spinach at the end so it would wilt into the dish. Scooped up and ate with corn chips like a perfect fall dip. Can’t wait to enjoy the leftovers this week. Thank you!
I love this recipe and I’m thrilled you tried and enjoyed it! Thank you for letting me know and sharing your adaptations. Anytime I can add sweet potatoes, I’m all in!
This was easy and tasty. I added half a jalapeno and used a half-teaspoon of a Pampered Chef seasoning too. When serving, also topped with a dollop of sour cream.
Hi Elaine! I’m so happy you enjoyed the quinoa casserole. I love it too! You’re adaptations are delicious and I can’t imagine it without a dollop of sour cream. Thank you for trying the recipe!
This is a versatile recipe that can be customized for anyone!
I didn’t have all of the items that the recipe called for. I do want to write a review, as I hope it will help others. I forgot to spray the pot. For me, it would have been most important at the cheese step, but not important for the other items. I used frozen chicken tenderloins from Costco, cooked on low for 13 minutes with a 10 minute natural pressure release. PERFECTLY cooked chicken! I didn’t have the green chiles, and I felt like my recipe was missing some kick. I subbed nutmeg for the cinnamon. I didn’t have frozen or canned corn, so I added baby carrots from the fridge. I wasn’t a big fan of the cheese on top, so I will remove my portion before I cheese it up for my family. They LOVE cheese! Thanks for a great base that will probably work for just about anyone!
Hi Katherine! Thank you SO much for your helpful and specific review of the Instant Pot Chicken Enchilada Casserole. I know your comments will inspire others to use what they have in the refrigerator. I love that about home cooking, improvising and making it work for your family. Thank you for trying it– I’m so glad you enjoyed this easy recipe.
Thanks!
Articolo interessante
Hi
What enchilada sauce do we use to pour over the chicken, is it a jar?
Thanks!
Hi Jay, there is no need for additional enchilada sauce, I’ve incorporated it into the recipe as written using spices and canned diced tomatoes based on my Homemade Enchilada Sauce recipe.