Cook the quinoa. Rinse quinoa under cold water. Add to a small pot with broth or water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Turn off heat and let sit 5 minutes, then fluff.

Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Sauté the aromatics. Warm olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

Season it up. Add cumin, chili powder, and smoked paprika. Stir for 30 seconds to bloom the spices.

Build the filling. Add cooked quinoa, shredded chicken, black beans, and corn. Stir gently to combine. Season with salt and pepper. Add lime juice and cilantro. Taste and adjust—add more lime or a pinch of salt if needed.

Warm the tortillas. If using corn tortillas, wrap in a damp paper towel and microwave 30–45 seconds until pliable. Warm flour tortillas briefly as well to prevent cracking.

Sauce the pan. Spread about 1/2 cup enchilada sauce across the bottom of the baking dish.

Fill and roll. Place a tortilla on a clean surface. Add 1/3 to 1/2 cup filling and a sprinkle of cheese down the center. Roll snugly and place seam-side down in the dish. Repeat with remaining tortillas.

Top and bake. Pour the remaining sauce evenly over the enchiladas, making sure edges are coated so they don’t dry out. Sprinkle the rest of the cheese on top.

Bake. Bake 18–22 minutes, until the cheese is melted and the sauce is bubbling around the edges. If you like a golden top, broil for 1–2 minutes at the end, watching closely.

Finish and serve. Rest 5 minutes. Garnish with extra cilantro, avocado slices, and a squeeze of lime. Serve with sour cream or Greek yogurt if you like.