Green Chile Enchilada Quinoa Bake

Name: Green Chile Enchilada Quinoa Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 cup uncooked quinoa; 2 cups water; 1 tablespoon olive oil; 1 small onion; 3 cloves garlic; 10 cups packed fresh spinach leaves; Juice of 1 small lime; 1/2 teaspoon ground cumin; 1 teaspoon chili powder; 1/3 cup chopped cilantro; 2 10 oz cans green chile enchilada sauce; 1/2 cup reduced fat sour cream; 1 4 oz can diced green chiles; 1 15 oz can white beans, drained and rinsed; 2 cups shredded pepper Jack or Monterey Jack cheese; salt and black pepper; 1 avocado; extra chopped cilantro

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Course
Main Course
Cuisine
Vegetarian, gluten-free

Green Chile Enchilada Quinoa Bake

Iris Warren

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This enchilada bake is a family favorite! Make it for dinner tonight!

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Ingredients

1 cup uncooked quinoa rinsed
2 cups water
1 tablespoon olive oil
1 small onion diced
3 cloves garlic minced
10 cups packed fresh spinach leaves
Juice of 1 small lime
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/3 cup chopped cilantro
2 10 oz cans green chile enchilada sauce
1/2 cup reduced fat sour cream or plain Greek yogurt
1 4 oz can diced green chiles
1 15 oz can white beans, drained and rinsed
2 cups shredded pepper Jack or Monterey Jack cheese
salt and black pepper to taste
1 avocado diced, for garnish, if desired
extra chopped cilantro for garnish, if desired

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Instructions

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add the spinach and cook for about 5 minutes, our until spinach shrinks down. It will shrink down a lot. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine.
4. In a large bowl, add the cooked quinoa. Add the enchilada sauce, sour cream, diced green chiles, spinach and white beans. Gently stir until combined. Stir in 1 cup of the shredded cheese.
5.Pour the quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10-15 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with avocado and cilantro, if desired. Serve warm.
Note-this recipe freezes well!