Debbie Cooks Enchilada Quinoa Casserole

Debbie Cooks Enchilada Quinoa Casserole
Debbie and Betsy Brandt cook Quinoa Enchiladas.


  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • See a Cheddar Potato Casserole Recipe

Quinoa Enchilada Casserole - Home & Family


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a separate bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
  4. Stir in about ½ to a cup of desired cheese.
  5. Spread quinoa mixture into the baking dish. Top with remaining cheeses.
  6. Place into oven and bake for 15-20 minutes or until dish is warm and the cheese has melted.
  7. Top with diced avocado, tomato and extra cheese!

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