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Quinoa Enchilada Chicken Skillet

This Quinoa Enchilada Chicken Skillet is a flavorful dinner made in less than 30 minutes for the weeknight win! 
Course Dinner, Gluten-Free, Lunch, Meal Prep
Cuisine Mexican
Keyword chicken, enchilada, quinoa, skillet
Cook Time 20 minutes
Servings 6 servings
Calories 427kcal
Author Kelli Shallal MPH RD



  • In a large oven-safe skillet (that has a lid and deep sides) combine 1 cup uncooked quinoa with 16.5 ounces of Kitchen Basics Chicken Bone Broth.  Bring to a rolling boil.  Reduce heat, cover and simmer until the liquid has evaporated (about 15 minutes) Let stand 5 minutes, then fluff with a fork.  
  • While quinoa is cooking: Chop all your veggies (onions, bell peppers, jalapeno, zucchini)  
  • In another large skillet add avocado oil, onions, and garlic.  Sautee until translucent and tender.  Add bell peppers, zucchini, and jalapeno.  Sautee until tender, about 5-7 minutes.  
  • When quinoa is done and veggies are done, add the veggies to the quinoa.  Then add enchilada sauce and chicken, stir well to combine.  
  • Turn oven on to broil.  Top the mixture with cheese and broil for 2-3 minutes.  Remove from the oven and garnish with avocado, cilantro, and green onions.  Serve immediately.  


*I buy prewashed quinoa from Costco. Make sure to rinse your quinoa prior to cooking if the package says to do so.


Calories: 427kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 796mg | Potassium: 875mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1945IU | Vitamin C: 72mg | Calcium: 173mg | Iron: 2.8mg