Cheesy Chicken Enchilada Quinoa Casserole

Cheesy Chicken Enchilada Quinoa Casserole

Gluten Free

Basic Information

  • Servings: 4
  • Ready in: 30 minutes
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Rating: 97.70
  • Health score: 38.00
  • Weight Watcher points: 17.00

Summary

Cheesy Chicken Enchilada Quinoa Casserole might be just the Mexican recipe you are searching for. One serving contains 594 calories, 34g of protein, and 24g of fat. This gluten free recipe serves 4 and costs $2.62 per serving. A mixture of corn, pepper, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It will be a hit at your Autumn event. Plenty of people made this recipe, and 9912 would say it hit the spot. It works well as an affordable main course. It is brought to you by Pink When. With a spoonacular score of 97%, this dish is amazing. If you like this recipe, you might also like recipes such as Cheesy Chicken Enchilada Quinoa Casserole, Cheesy Chicken Enchilada Quinoa Casserole, and Cheesy Chicken Enchilada Quinoa Casserole.

Ingredients

  • avocado
    avocado1 small
  • pepper
    pepper0.5 tsp
  • black beans
    black beans15 oz
  • canned tomatoes
    canned tomatoes10 oz
  • chili powder
    chili powder0.5 tsp
  • quinoa
    quinoa1 cup
  • cumin
    cumin0.5 tsp
  • verde enchilada sauce
    verde enchilada sauce10 oz
  • cilantro
    cilantro2 Tbsp
  • green onion tops
    green onion tops4 servings
  • roma tomato
    roma tomato1
  • salt
    salt4 servings
  • cheese
    cheese2 cups
  • chicken breast
    chicken breast1
  • corn
    corn15 oz
  • pepper
    pepper0.5 tsp
Instructions

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.

Step 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.

Step 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.

Step 4

Serve immediately.

Categories

Cuisines: Mexican

Dish Types: side dish, lunch, main course, main dish, dinner

Diets: gluten free

Occasions: fall, winter

Source Information

Source: pinkwhen.com

License:

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