You’ll love this Chicken Enchilada Casserole made with quinoa, pepper jack cheese, and a creamy avocado green enchilada sauce. It’s naturally gluten-free when made with corn tortillas and comes together quickly—ready in about 30 minutes.
Top the casserole with fresh pico de gallo or a creamy avocado salsa for brightness and texture.
Table of contents
- How to make it
- Prep ahead, storage and reheating
- How to make it vegetarian
- What to serve with it
- More easy Mexican meals
All the comforting flavor of enchiladas in an easy layered casserole—this version uses quinoa and a silky avocado-green enchilada sauce for a lighter, nutritious twist. The creamy sauce is the star: it’s vibrant, tangy, and blends perfectly with shredded chicken and quinoa to make a richly flavored filling. This dish is ideal for weeknights when you want something fast, satisfying, and different from the usual weeknight rotation.
How to make it
Below are clear, step-by-step instructions and practical tips to make this Chicken Enchilada Casserole at home. For ingredient amounts and the complete recipe, see the Ingredients and Instructions sections farther down.
- Make the green enchilada sauce. Combine chicken (or vegetable) broth, sour cream, ripe avocado, and diced green chilies in a blender or food processor. Add a touch of sriracha or your favorite hot sauce, fresh lime juice, ground cumin, salt, pepper, and cilantro. Blend until the mixture is smooth and creamy.
- Prepare the casserole filling. In a large bowl, mix cooked shredded chicken, cooked quinoa, and the prepared avocado enchilada sauce. The filling will be saucy—that’s exactly what you want so the quinoa and tortillas absorb flavor as the casserole bakes.
- Layer the casserole. Line the bottom of a 9″ x 13″ oven-safe dish with torn corn tortilla strips to keep the recipe gluten-free (use flour tortillas if you prefer). Spread half of the chicken-and-quinoa mixture over the tortillas, add another tortilla layer, then the remaining filling. Top with shredded pepper jack cheese for a melty, slightly spicy finish.
- Bake until bubbly. Bake in a 375°F (190°C) oven for 15–20 minutes, until the cheese is melted and the casserole is heated through. Let it rest a few minutes, then garnish with diced tomatoes, avocado, cilantro, or pico de gallo.
Prep ahead, storage and reheating
This casserole is an excellent make-ahead option. Assemble and cover it, then refrigerate for up to 3 days before baking—perfect for meal prep. After baking, it will keep in the refrigerator for 5–7 days.
For longer storage, freeze the unbaked casserole (do not bake first). Wrap tightly in plastic wrap and then foil; it will keep up to 3 months. To bake from frozen, thaw in the refrigerator for 24–48 hours, then bake as directed, adding 5–10 minutes to the cooking time if necessary.
Tip: Double the batch if you want one casserole for now and another to freeze for busy nights later.
How to make it vegetarian
To convert this casserole to a vegetarian version, substitute vegetable broth for the chicken broth in the sauce and replace the shredded chicken with one of the following:
- Black beans: One 15.5-ounce can, drained and rinsed, mixed with quinoa and sauce.
- Extra quinoa: Use a total of 3 cups cooked quinoa (an extra 2 cups) for a hearty, protein-rich casserole.
- Sautéed vegetables: Cook about 2 cups of diced vegetables (bell peppers, zucchini, onions, mushrooms) in a tablespoon of olive oil for 6–8 minutes, then toss with quinoa and sauce.
What to serve with it
This enchilada casserole is satisfying on its own, but these sides and toppings make it even better:
- Cilantro pesto or a sprinkle of fresh cilantro for brightness.
- Mexican-style street corn or a simple corn salad on the side.
- Green chili queso or a mild cheese dip for extra indulgence.
For easy accompaniments, serve tortilla chips with salsa and guacamole, or top each slice of casserole with fresh pico de gallo and diced avocado.
More easy Mexican meals
If you enjoy quick Mexican-style dinners, try other simple recipes that can be ready in 29 minutes or less: veggie fajita rice bowls, turkey taco salad, vegan burrito bowls, buffalo cauliflower tacos, chilaquiles rojos, and other weeknight-friendly dishes.
Chicken Enchilada Casserole
A quick, flavorful casserole made with quinoa and a creamy avocado green enchilada sauce. Gluten-free when prepared with corn tortillas and ready in about 30 minutes.
Recipe Details
Servings: 6 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Ingredients
Creamy Avocado Enchilada Sauce
- 1/2 cup chicken or vegetable broth
- 1/2 cup sour cream
- 1 large avocado, peeled and pitted
- 4 ounces diced green chilies (one small can)
- 1 tablespoon sriracha or other hot sauce (adjust to taste)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh cilantro
Quinoa Chicken Enchilada Casserole
- 2 cups cooked and shredded chicken breasts (boneless, skinless)
- 1 cup cooked quinoa
- 10 small corn tortillas, torn into strips
- 2 cups shredded pepper jack cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all sauce ingredients in a blender or food processor and blend until smooth and creamy.
- In a large bowl, stir together the cooked shredded chicken, cooked quinoa, and the avocado enchilada sauce until well coated.
- Arrange a layer of torn tortilla strips across the bottom of a 9″ x 13″ casserole dish.
- Spoon half of the chicken-and-quinoa mixture over the tortillas in an even layer.
- Add another tortilla layer, then spread the remaining chicken-and-quinoa mixture on top. Finish with the shredded pepper jack cheese.
- Bake for 15–20 minutes, until the cheese is melted and the casserole is heated through. Let it rest briefly, then garnish with diced tomato, avocado, cilantro, or pico de gallo.
Notes
- Shredded chicken: Use a store-bought rotisserie chicken for convenience or cook and shred chicken at home.
- Tortillas: Corn tortillas keep the dish gluten-free; substitute flour tortillas if preferred.
- Make-ahead: Assemble and refrigerate up to 3 days before baking, or freeze the unbaked casserole for up to 3 months. Thaw in the refrigerator before baking and add a few extra minutes if needed.
- Vegetarian options: Replace chicken with black beans, extra quinoa, or sautéed vegetables. Use vegetable broth in the sauce.
- Serving suggestions: Fresh pico de gallo and diced avocado add bright contrast and texture.
Nutrition Facts (approximate per serving)
Calories: 443 kcal | Carbohydrates: 32 g | Protein: 25 g | Fat: 25 g | Fiber: 7 g | Sodium: 758 mg