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Preheat oven to 400°F (200°C). Lightly brush or spray a 9x13-inch baking dish with avocado oil or olive oil.
Add the quinoa, broth, enchilada sauce, sour cream, and olive oil to the casserole dish and stir to combine.
Add the onion, bell pepper, beans, corn, garlic, taco seasoning, salt, pepper, and chicken and stir until evenly incorporated.
Press into an even layer, making sure most of the quinoa is submerged in liquid to ensure even cooking.
Cover with a lid or foil and bake for 45 minutes. Uncover and continue baking for another 10-15 minutes, or until the quinoa is tender and the top is golden and bubbling.
Optional: For a more golden top, broil on high for 2–3 minutes at the end.
Let rest for 5–10 minutes before serving. Serve with fresh cilantro, pickled red onion, avocado slices, fresh lime juice, and more dairy-free sour cream.