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A bowl of instant pot chicken enchilada casserole topped with sour cream, shredded cheese, avocado, and herbs sits on a wooden plate. In the background are chips, grated cheese, sliced peppers, and an avocado.
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Chicken Enchilada Quinoa Casserole Recipe

This Chicken Enchilada Quinoa Casserole is a quick and flavorful one-pot meal made with simple ingredients. Includes Instant Pot, stovetop, and slow cooker variations.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings
Calories: 247kcal
Author: Stephanie Wilson

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

  1. 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

Serving: 1g | Calories: 247kcal | Carbohydrates: 25g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 276mg | Fiber: 7g | Sugar: 4g