Green Chile Enchilada Quinoa Bake

If you’re on the hunt for a delectable dish that balances health, flavor, and comfort, look no further than this Green Chile Enchilada Quinoa Bake. This recipe brings together the nutty goodness of quinoa, the vibrant flavor of green chiles, and the creaminess of cheese and sour cream, resulting in a meal that is not only satisfying but also packed with nutrients. Perfect for a cozy dinner or as a make-ahead dish for busy weeknights, this quinoa bake is sure to become a favorite in your household.

What Makes This Recipe Special

This Green Chile Enchilada Quinoa Bake stands out for several reasons. First and foremost, it’s a one-dish wonder! You can prepare and serve it all in the same baking dish, minimizing cleanup and maximizing convenience. The combination of quinoa, spinach, and white beans makes it a protein-rich meal, while the green chile enchilada sauce brings an irresistible kick of flavor. Plus, it caters to various dietary preferences, making it a versatile option for gatherings.

What’s in the Bowl

To create this delightful dish, you’ll need a few key ingredients that come together beautifully. Here’s what you will be adding to your bowl:

• 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 (14 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

Equipment at a Glance

Before you get started, gather the following essential kitchen tools:

• Medium saucepan – for cooking quinoa
• Large skillet – for sautéing veggies
• Baking dish – to combine and bake the ingredients
• Spoon and spatula – for mixing and serving
• Measuring cups and spoons – to ensure accuracy

Green Chile Enchilada Quinoa Bake Made Stepwise

Creating this delicious dish is as easy as 1-2-3! Follow these simple steps:

Step 1: Prepare the Quinoa

Start by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.

Step 2: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Gradually add the 10 cups of spinach, allowing it to wilt down. Once wilted, remove from heat and stir in the lime juice, ground cumin, chili powder, and chopped cilantro.

Step 3: Combine All Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, 2 cans of green chile enchilada sauce, 1/2 cup of sour cream or Greek yogurt, the can of diced green chiles, and the drained white beans. Mix everything together until well combined, seasoning with salt and black pepper to taste.

Step 4: Bake the Dish

Preheat your oven to 350°F (175°C). Transfer the quinoa mixture into a baking dish and spread it out evenly. Top it with the shredded Pepper Jack or Monterey Jack cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Garnish

Once baked, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with diced avocado and extra chopped cilantro if desired.

Seasonal Spins

This Green Chile Enchilada Quinoa Bake is versatile enough to adapt to different seasons. Here are some ideas to switch it up:

• Spring: Add fresh asparagus or peas for a pop of color and crunch.
• Summer: Toss in some corn and diced bell peppers for a sweet, summery touch.
• Fall: Incorporate roasted butternut squash for added sweetness and texture.
• Winter: Mix in some kale instead of spinach for a heartier green.

Method to the Madness

The beauty of this Green Chile Enchilada Quinoa Bake lies in its simplicity. Start by cooking the quinoa, which serves as the nutritious base of the dish. While that’s cooking, the sautéed onions and garlic create a fragrant foundation for the vegetables. The addition of spinach not only boosts the nutrient content but also adds a lovely green hue. The enchilada sauce brings the heat and depth of flavor, while the beans ensure that this dish is filling and satisfying. Finally, topping it off with cheese adds a melty, comforting element that ties all the ingredients together.

Storing Tips & Timelines

This Green Chile Enchilada Quinoa Bake is perfect for meal prep! Here are some tips on storing it:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: You can freeze this dish for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Reheating: To reheat, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.

Common Qs About Green Chile Enchilada Quinoa Bake

Can I make this dish ahead of time?

Absolutely! You can prepare the entire dish in advance, cover it tightly, and store it in the refrigerator. Just pop it in the oven when you’re ready to serve.

What can I substitute for the quinoa?

If quinoa isn’t your thing, you can easily use brown rice or farro as a substitute. Just adjust the cooking times accordingly.

Is this dish spicy?

The spice level depends on the green chile enchilada sauce you use. If you’re sensitive to spice, opt for a mild sauce or use less of it.

Can I add more vegetables?

Definitely! This recipe is flexible, so feel free to add any of your favorite veggies like zucchini, mushrooms, or even broccoli for more nutrients.

Keep Cooking

If you love this Green Chile Enchilada Quinoa Bake, you might also enjoy these delicious recipes:

• Healthy Baked Quesadillas
• Chickpea Curry
• Vegan Burrito Bowl

Hungry for More?

For more delicious recipes and cooking inspiration, be sure to check out our blog regularly. We have a treasure trove of tasty ideas that cater to all tastes and dietary preferences. Whether you’re looking for quick weeknight meals or indulgent weekend treats, we’ve got you covered.

This Green Chile Enchilada Quinoa Bake is a delightful dish that brings flavor, nutrition, and warmth to your table. Give it a try, and I promise it will soon become a staple in your meal rotation! Enjoy the process and the delicious results. Happy cooking!

Green Chile Enchilada Quinoa Bake

This Green Chile Enchilada Quinoa Bake is packed with flavor and nutrition! A perfect one-dish wonder for cozy dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked quinoa rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 10 cups fresh spinach leaves packed
• 1 small lime juiced
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/3 cup cilantro chopped
• 2 cans green chile enchilada sauce 10 oz each
• 1/2 cup reduced-fat sour cream or plain Greek yogurt
• 1 can diced green chiles 14 oz
• 1 can white beans 15 oz, drained and rinsed
• 2 cups shredded Pepper Jack cheese or Monterey Jack cheese
• to taste Salt and black pepper
• 1 avocado diced, for garnish, if desired
• Extra chopped cilantro for garnish, if desired

Equipment

• Medium Saucepan
• Large Skillet
• Baking Dish
• Spoon and spatula
• Measuring cups and spoons

Method

 

1. Start by rinsing 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Gradually add the 10 cups of spinach, allowing it to wilt down. Once wilted, remove from heat and stir in the lime juice, ground cumin, chili powder, and chopped cilantro.
3. In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, 2 cans of green chile enchilada sauce, 1/2 cup of sour cream or Greek yogurt, the can of diced green chiles, and the drained white beans. Mix everything together until well combined, seasoning with salt and black pepper to taste.
4. Preheat your oven to 350°F (175°C). Transfer the quinoa mixture into a baking dish and spread it out evenly. Top it with the shredded Pepper Jack or Monterey Jack cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
5. Once baked, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with diced avocado and extra chopped cilantro if desired.

Notes

• Store leftovers in an airtight container for up to 4 days in the refrigerator.
• You can freeze this dish for up to 3 months; cool completely before freezing.
• To reheat, thaw in the refrigerator overnight and reheat in the oven at 350°F until warmed through.