Quinoa Enchilada Casserole Recipe | Yummly

Quinoa Enchilada Casserole

Brett: "Amazing, and quick to make" Read More
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  • 1 cup quinoa
  • 10 ounces enchilada sauce (Old El Paso™ mild)
  • 4 1/2 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

    Sodium38% DV910mg
    Fat23% DV15g
    Protein33% DV17g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories320Calories from Fat140
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Vitamin A25%
    Vitamin C100%

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


    Brett 16 days ago
    Amazing, and quick to make
    Jennifer Daniels 21 days 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 a month 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 2 months ago
    Absolutely to die for. Will definitely add this to my repertoire!
    Andrew Fuller 3 months ago
    It was good. I doubled the recipe
    Sundie 3 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 3 months ago
    very yummy and easy to make ahead of time !
    Chrissy 4 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 5 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 5 months ago
    good flavor and very easy to make.
    Deb 5 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 5 months ago
    Very easy and extremely tasty.
    Melina 6 months ago
    It was amazing! I just wish I would have made more... there were no leftovers
    K. Throckmorton 7 months ago
    Turned out great! I added a lb of drained hamburger and it was perfect!
    annemarie b. 7 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 7 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 7 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 7 months ago
    Awesome recipe and for extra protein I added shredded chicken. Easy to fix.
    Ann 8 months ago
    Easy to prepare and so delicious! This was my first Yummly recipe and it was an unqualified success!
    Jordan 9 months ago
    Tastes great! Did not miss the meat either.
    Morales 9 months ago
    It was easy and flavorful.
    Froidcoeur 9 months 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!
    TalentedCulinaire 9 months ago
    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 9 months 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.
    Kristin 9 months ago
    Added chicken and onions; extra beans and corn (extra cumin, chili and some cayenne) - It was a huge hit! I had three quinoa “dislikers” go for thirds!
    wendyrosa.schell 9 months ago
    Excellent. Have made it 3 times, adding rotisserie chicken the last time. Drain canned vegetables, use full cans. I added canned roasted tomatoes and Hatch Green Chili salsa (med) instead of mild chopped chilies, and chopped onions. It thickens as it cools.
    Junko Tsuchiyagibson 10 months ago
    was pretty good. will make this again.
    S 10 months ago
    Added more corn, black beans and quinoa. Was pretty good. Works really well as a dip with some chips, too!
    Rebecca H. 10 months ago
    it was gross, wont make again
    Tesia Vandenberghe 10 months ago
    Great for lunch and reasonably healthy. I just dumped the quinoa into the casserole dish with enchilada sauce and enough water that the sauce + water = 2 cups and baked it in the oven. no need to pot cook it first.