Quinoa Enchilada Casserole
Quinoa Enchilada Casserole cover
From the Cook
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Quinoa Enchilada Casserole

Ingredients

0 allergens identified

Quinoa Enchilada Casserole

Instructions

1
Preheat the oven to 400°F.
2
Bring water to a boil in a small saucepan over high heat. Add the quinoa and return to a boil. Reduce to a low simmer, cover pot, and cook quinoa until tender, 12-15 minutes.
3
Place quinoa, enchilada sauce, diced tomatoes with green chilies, corn, black beans, cilantro, cumin, paprika, Monterey jack, mozzarella, salt, and pepper in a large mixing bowl. Stir to combine with a rubber spatula. Transfer to a 9x9-inch baking dish and spread into an even layer.
4
Sprinkle the cheeses evenly over top of the casserole.
5
Bake the casserole on middle rack of oven until bubbling, 25-30 minutes.
6
Check to see that casserole is done. Remove from oven or add time as needed.
7
Serve casserole garnished with diced avocado, sour cream, and lime, if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Toast Your Quinoa First 🌾
    Dry-toast the uncooked quinoa in a skillet for 2-3 minutes before adding water to enhance its nutty flavor and prevent a mushy texture in the casserole.
  • Drain Your Canned Ingredients Well 💧
    Thoroughly drain the black beans, corn, and diced tomatoes with green chiles to prevent excess moisture that will make your casserole soggy rather than creamy.
  • Layer Your Cheese Strategically 🧀
    Reserve half your cheese blend for the top layer and mix the other half into the casserole mixture—this creates a golden crust while keeping the interior cohesive.
  • Make Your Sour Cream Sauce Silky 🥄
    Whisk sour cream with lime juice and a pinch of cumin to create a flavorful drizzle; add it after baking to maintain its creamy texture and prevent curdling in the oven.
  • Add Fresh Avocado Last 🥑
    Slice avocado and arrange it on top of the hot casserole just before serving to prevent browning and maintain its buttery texture and vibrant color.
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