Chicken Quinoa Enchilada

Packed with protein, fiber, and fewer calories, our plant-based Chicken Quinoa Enchilada recipe is enjoyable for everyone at the table.

Photo credit Abirami Gunasekaran @limelightpix

  • 15 min

  • 40 min

  • 55 min

    Total time
  • 4

  • Easy

  • 15


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 4 tablespoons canola oil
  • 8 ounce Hungry Planet Chicken™ Plant-Based GroundBuy Now
  • ½ cup red, mild, ready to serve enchilada sauce
  • 1 cup quinoa, uncooked
  • ⅔ cup canned corn
  • ⅔ cup black beans
  • ⅓ cup scallion onions
  • 1½ tablespoons chili lime salt
  • 20 corn tortillas
  • ½ cup cilantro chunky salsa
  • 1 cup enchilada green sauce
  • 1 cup nacho cheese
  • ½ cup sour cream
  • 3 tablespoons chopped pickled jalapeños
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Heat oil over high heat. Add Hungry Planet Chicken™, break up into small pieces while allowing to sear, about 3 to 4 minutes. Add red enchilada sauce and allow the sauce to caramelize while stirring occasionally for about 1-2 minutes. Set aside.

  • Step 2.

    Boil quinoa until tender, 10 to 12 minutes. Drain. Stir in corn, black beans, chili lime salt, and Hungry Planet Chicken™. Taste for seasoning.

  • Step 3.

    Heat oven to 400°F. Wrap tortillas in foil and warm just slightly in the oven so they become softer and bendable for approximately 1 minute. When warm, scoop about 1 ounce (1 tablespoon) of the mixture into each tortilla, rolling them up as you go into cigars. Put each tortilla in a casserole or heat-safe serving dish lined up next to each other. Pour green enchilada sauce over rolled-up tortillas and top with cheese. Bake in the oven until cheese has melted for about 4 to 5 minutes.

  • Step 4.

    Garnish with salsa, sour cream, and pickled jalapenos.

Other DELICIOUS RECIPES you may enjoy.