Green Chile Enchilada Quinoa Bake

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Green Chile Enchilada Quinoa Bake-this gluten-free quinoa bake will remind you of your favorite green chile enchiladas. It is easy to make and a hit with the entire family!

Green Chile Enchilada Quinoa Bake Recipe

Once upon a time, I made this Green Chile Enchilada Quinoa Bake for dinner and and it was pretty much the ugliest meal I’ve ever made. I wasn’t going to share the recipe, but then we ate it and all decided it was one of the tastiest meals I’ve ever made. When I say we, that includes Caleb. Yep, our toddler asked for seconds and ate leftovers the next day. He even asked if we could eat the quinoa bake every night for dinner. In my book, that is a blog worthy recipe…even if the pictures aren’t pretty.

So just trust me on this one. This Green Chile Enchilada Quinoa Bake won’t win any beauty awards, but it will win the most delicious dinner award. I promise, this dish is worth making!

And if you’ve made our Black Bean Quinoa Enchilada Bake, which is one of the most popular recipes on our site, you know my quinoa bakes are the real deal. This one is just a little sore on the eyes, not on the belly though:)


Green Chile Enchilada Quinoa Bake Recipe

This quinoa bake was inspired by two of my favorite recipes, our Black Bean Quinoa Enchilada Bake and our Creamy Spinach and Green Chile Enchiladas. I basically turned the green chile enchiladas into a quinoa bake. All of the same flavors, but casserole style! Easy peasy, comforting, and so good!

I used white beans in this quinoa bake because I was trying to make the dish match and look good, but obviously that didn’t work:)  So if you prefer black beans or pinto beans, use them! Before serving, I top the quinoa bake with avocado and cilantro. It helps perk the dish up a bit and you can never go wrong with avocado!

If you are looking for a delicious dinner idea, make this Green Chile Enchilada Quinoa Bake. If you want to eat it blindfolded, I won’t be offended:) I promise it is super tasty! Just trust me on this one! And if you don’t believe me, ask Caleb. He will back me up on this one!

Green Chile Enchilada Quinoa Bake Recipe

Green Chile Enchilada Quinoa Bake

This enchilada bake is a family favorite! Make it for dinner tonight!
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes

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

Instructions

  1. 1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
  2. 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. 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. 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. 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.
  6. Note-this recipe freezes well!

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Well, I don’t need my food to be beautiful, just tasty. And honestly, I think the eye popping green on top makes it pretty nice looking. And since y our son Caleb liked, it, well that’s the only real test I need. Bingo. Making this.

  2. Looks gorgeous to me! Sometimes the most delicious foods aren’t the most beautiful! I always think soups just do not photograph well, but I LOVE soup!!

  3. I’ve made a few not-so-pretty dishes, but still totally good, so I love that you blogged it. But honestly, this doesn’t look “ugly” to me at all. IN fact it’s looking super tasty.

  4. Curious, why do you need to bake it? Instead of combining in a bowl, can’t you just stir it around a pot until the cheese melts? What does the baking do?

  5. I absolutely love your spinach green chili enchiladas, this quinoa bake sounds perfect! Hopefully my 3 year old loves it like Caleb!

  6. It’s in the oven right now! I added a cup of white corn just because we love corn. I hope it is supposed to be a little gooey before going in the oven 🙂 We love your other quinoa recipes, so can’t wait to taste this one!

  7. I just made this tonight and it was really great! A super versatile recipe! I made it as written this time, but I think next time I’ll add another can of beans, some corn, and a little extra lime juice. We served it with tortilla chips and basically used this as a chip dip. And the avacado on top was a must in my opinion! That was a perfect compliment to all the other flavors. We’ll definitely make again. I love quinoa recipes so I’ll have to look for more on your site 🙂

  8. I made this today and it was very tasty! I used black quinoa and added halved cherry tomatoes to the topping before baking for more color. I also used roasted hatch chiles I had in the freezer instead of the can chiles. I will be making this often. Thank you!

  9. this is so so so good! The only suggestion I’d make is to serve sauteed spinach on the side instead of including it in the main dish IF you plan to stretch this to the next night or lunch leftovers. It still tastes so good but cooked spinach the next day isn’t so easy on the eyes and makes the husband a bit uneasy 😉

  10. This was delicious! We just made it for dinner. Just wondering if you freeze it before cooking or after and if you can cook it from frozen?

  11. Love this so much and have made it so many times. I am hoping you can provide me with a nutritional breakdown. Does not have to be super detailed, but I am on a pretty strict diet and would love to know calories per serving for this plate of deliciousness!!!!

  12. Just tried this and even my kids loved it. I added a small bit of shredded chicken on top for little extra protein. Super yummy recipe!

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