Cheesy Chicken Enchilada Quinoa Casserole
The recipe Cheesy Chicken Enchilada Quinoa Casserole is ready in approximately 30 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. One serving contains 594 calories, 34g of protein, and 24g of fat. For $2.55 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. It works well as a rather inexpensive main course. This recipe is liked by 9912 foodies and cooks. It is brought to you by spoonacular user vjantho24. If you have shredded cheese, enchilada sauce, fresh cilantro, and a few other ingredients on hand, you can make it. Overall, this recipe earns a super spoonacular score of 97%. Similar recipes are Cheesy Chicken Enchilada Quinoa Casserole, Cheesy Chicken Enchilada Quinoa Casserole, and Cheesy Chicken Enchilada Quinoa Casserole.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 small Avocado (chopped)
½ tsp black pepper
1 (15oz) can of black beans (I like the low sodium version)
1 (10oz) can of tomatoes with green chilis
½ tsp chili powder
1 cup cooked quinoa
½ tsp cumin
1 (10oz) can of verde enchilada sauce
fresh cilantro (2Tbsp and 2 tsp separated)
green onion tops (chopped)
1 Roma tomato (chopped)
salt to taste
2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)
1 boneless skinless chicken breast (boiled and shredded)
1 (15oz) can of sweet corn (you are only going to use half of the can)
½ tsp white pepper
Equipment:
baking pan
mixing bowl
oven
Cooking instruction summary:
To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. 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. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro. Serve immediately.
Step by step:
1. To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. 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.
2. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
3. Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
