Cheesy Chicken Enchilada Quinoa Casserole
Cheesy Chicken Enchilada Quinoa Casserole is a Mexican recipe that serves 4. Watching your figure? This gluten free recipe has 594 calories, 34g of protein, and 24g of fat per serving. For $2.55 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from spoonacular user activenetworkuser9433 has 9912 fans. From preparation to the plate, this recipe takes about 30 minutes. Winter will be even more special with this recipe. Plenty of people really liked this main course. A mixture of salt, white pepper, green onion tops, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a tremendous spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: 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
