Mexican · Side dish

Cheesy Chicken Enchilada Quinoa Casserole

Name: Cheesy Chicken Enchilada Quinoa Casserole
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 small avocado; 0.5 tsp pepper; 15 oz black beans; 10 oz canned tomatoes; 0.5 tsp chili powder; 1 cup quinoa; 0.5 tsp cumin; 10 oz verde enchilada sauce; 2 Tbsp cilantro; 4 servings green onion tops; 1 roma tomato; 4 servings salt; 2 cups cheese; 1 chicken breast; 15 oz corn; 0.5 tsp pepper

snackdinnerlunchGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

avocado1 small
pepper0.5 tsp
black beans15 oz
canned tomatoes10 oz
chili powder0.5 tsp
quinoa1 cup
cumin0.5 tsp
verde enchilada sauce10 oz
cilantro2 Tbsp
green onion tops4 servings
roma tomato1
salt4 servings
cheese2 cups
chicken breast1
corn15 oz
pepper0.5 tsp

Instructions

1
To get started, heat your oven to 350 and prepare an 8x8 baking dish.
2
Cook the quinoa according to the instructions.
3
If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste.
4
Mix everything well, and then pour into the 8 x8 baking dish.
5
Cover with the last cup of cheese and then bake in the oven for 15 minutes.
6
Remove from oven and allow to cool for 5 minutes.
7
Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
8
Serve immediately.