Cheesy Chicken Quinoa Enchilada Meatloaf Muffins Recipe | Yummly

Cheesy Chicken Quinoa Enchilada Meatloaf Muffins

Reinaldo A.: "This was amazing, the kids loved it!" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


  • 1/3 cup quinoa (uncooked)
  • 2/3 cup water
  • 4 cloves garlic
  • 1/2 cup yellow onion (finely chopped)
  • 1 orange pepper (or red, finely diced)
  • 1 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 3 dashes hot sauce (your favorite)
  • 3 dashes red pepper flakes (if desired, optional)
  • 1/2 cup chopped cilantro
  • salt
  • black pepper
  • 3/4 cup red enchilada sauce (divided)
  • 1 pound ground chicken breast
  • 2 egg whites (or 1 egg)
  • 2/3 cup colby jack cheese (reduced fat)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Sodium23% DV560mg
    Fat18% DV12g
    Protein39% DV20g
    Carbs5% DV14g
    Fiber12% DV3g
    Calories250Calories from Fat110
    Total Fat12g18%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate14g5%
    Dietary Fiber3g12%
    Vitamin A25%
    Vitamin C50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reinaldo A. 2 years ago
    This was amazing, the kids loved it!
    Lisa Rowland 3 years ago
    This was very good. A great way to use quinoa for sure!
    We are a family of 5 - 4 boys and me;) always trying to get these guys to eat healthy and I gotta say, we have more thumbs down than thumbs up. This worked! First recipe I could hide the quinoa, as they have it set in their minds, they don't like quinoa. And it was tasty - my guys needed to add a little more salsa, but these are yum! I really enjoyed them and it's great because you can make extra and keep in the fridge for leftovers, which a family with 4 boys needs! Thank you!!
    Chris T. 3 years ago
    These were really good!! I adjusted them up in temp as I have fresh garden that produces a ton of really good peppers. My wife is a bit picky and she worded the leftovers for work the next day. I reduced the onion to half (I freeze chopped onion so I can add a little here and there) and added a minced jumbo jalapeño. Because this added more liquid to the mix, I dumped the hot sauce and added more pepper flakes. I also substituted medium salsa for the enchilada sauce. This gave it a firmer consistency and more texture. I'm going to double the recipe and make them again as they are even better the next day!