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Honey Lime Chicken & Quinoa Enchilada Casserole

  • Recipe Submitted by on

Category: Healthy Recipes, Peppers, Cheese, Casseroles, Chicken

 Ingredients List

  • 1 (28 oz) can Mild Green Chile Enchilada Sauce
  • 2 tbsp lime juice
  • 2 tbs honey
  • 1/2 cup non fat Greek yogurt
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 (14 oz) can black beans, rinsed and drained
  • 2 cups cooked quinoa
  • 2 cups cooked and shredded chicken
  • 16 corn tortillas
  • 2 cup shredded mexican blend cheese
  • optional toppings: diced green onion, diced avocado, shredded lettuce


1. Preheat oven to 375.

2. In a bowl whisk enchilada sauce, honey, lime juice, greek yogurt, garlic salt, cumin, and salt and pepper together.

3. Spoon some of the sauce into the bottom of a 9 X 13 inch casserole pan.

4. Place 8 corn tortillas on top of the sauce, overlapping the edges and allowing the tortillas to go up the edges of the pan, just a little.

5. Next, layer half of the black beans, quinoa and chicken on top of the tortillas. Cover with enchilada sauce and cheese.

6. Repeat another layer of corn tortillas, then the remaining black beans, quinoa, and chicken. Cover with the raining sauce and cheese.

7. Cover with foil and bake at 375 for 30-40 minutes or until the cheese is bubbly.

8. Top with diced green onion, avocado, or shredded lettuce and serve.

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