Disclosure: This post is sponsored by Market Street. All opinions and photos are my own. #MarketStreetTX
This Cheesy Enchilada Bake has quickly become one of our go-to meals, especially when served with Market Street Tortilla Chips. It’s perfect for dinner, or even as a party dip.
As a lover of Mexican food, I know how to judge a good tortilla chip. They are not all created equal, and the Market Deli Style Chips found exclusively at Market Street are wonderful.
These chips are made fresh daily at the deli. They taste light and crispy, and are topped with a special blend of seasoning to add the perfect touch. They are made fresh daily and can be found in the deli section at Market Street.
When we’re not serving them with this Cheesy Enchilada Bake, we like to snack on Market Street Tortilla Chips topped with Market Street guacamole. Yum!
Cheesy Enchilada Bake
What you need to make this Cheesy Enchilada Bake:
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 can Rotel tomatoes
1/2 cup enchilada sauce
1/2 cup quinoa
1 cup water
1 cup shredded cooked chicken
1 cup shredded cheese
Add water and quinoa to a saucepan and bring to a boil. Cover, reduce heat to medium low and cook for 15 minutes. When done, remove from heat and fluff quinoa with a fork.
Preheat oven to 350 degrees.
Stir together the beans, corn, tomatoes and quinoa in a large bowl. Add in enchilada sauce and 1/2 cup cheese and stir to coat well.
Pour into a baking dish and top with shredded chicken. I like to use a Rotisserie chicken, which makes this process much easier.
Top with the remaining cheese and bake for 15-20 minutes.