Green Chile, Summer Squash, and Quinoa Enchilada Bake


I seriously love enchiladas…a bit more than Grey. He prefers lighter meals that don’t involve many tortillas or refined carbs, so I’m always on the lookout for inspiration to turn classic dishes into something we both can enjoy–same flavor, lighter ingredients.


This enchilada bake was perfect the other night because 1) we’ve got zucchini and yellow squash already producing like crazy 2) it uses whole grains rather than tortillas.


The green enchilada sauce, green peppers, and Pepper Jack Cheese are my favorite parts of the dish, while Grey enjoys the homegrown squash, onions, garlic.


Not by coincidence, all of the above ingredients are corralled into one meal making us both happy.


I hope this recipe makes your family happy too.


Green Chile, Summer Squash, and Quinoa Enchilada Bake


cooking spray

1 cup uncooked quinoa, rinsed

2 cups water

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

2 cups chopped summer squash, (ie: zucchini, yellow squash, patty pan etc.)

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/3 cup chopped cilantro

1 (19 oz) can green chile enchilada sauce

1 (4 oz) can diced green chiles

1 (15 oz) can white beans, drained and rinsed

2 cups shredded Pepper Jack cheese

Salt and black pepper, to taste

1 avocado, diced, for garnish, if desired

Extra chopped cilantro, for garnish, if desired

Sour Cream or Plain Greek yogurt, for garnish if desired


Preheat the oven to 350 degrees F.

Grease a 9×13 baking dish with cooking spray and set aside. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Meanwhile in large pot, heat olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add the summer squash and cook for about 5 minutes. Add the cumin, chili powder, and cilantro. Stir to combine.

Add the cooked quinoa, enchilada sauce, diced green chiles, and white beans to the pot with the summer squash. Gently stir until combined. Stir in 1 cup of the shredded cheese.

Pour the quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Bake uncovered for 20 minutes.  For the last minute or two, turn the broiler on HIGH to get the cheese yummy and golden (watch closely! It browns quickly). Remove from the oven, and let cool for 10 minutes. Garnish with avocado and cilantro, if desired. Serve warm.

Love, Grey & Brianna


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