Chicken Quinoa Enchilada Casserole
This is one of my go-to dinners from my friend Lindsay over at Weeknight Bite. I love a healthy Mexican-inspired dish and this checks all the boxes.
Ingredients
- 1 cup Uncooked quinoa
- 3/4 cup Enchilada sauce I use Siete
- 1/2 cup Frozen corn (optional)
- 1 15 oz can Black beans rinsed and drained
- 3 Chicken breasts, cooked and shredded or 1 rotisserie chicken shredded Ex. Crockpot salsa chicken
- 1/4 cup Cilantro chopped
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 cup Shredded Mexican cheese blend
- Salt & pepper to taste
- Sour cream or Greek Yogurt optional
- Red or green onions chopped for toppings
- Avocado for toppings (optional)
- Lime for lime sqeeeze top
- Tortilla chips Optional but love a crunch!
Instructions
- Cook quinoa according to package instructions. Preheat oven to 375.
- 2.Transfer quinoa into your oven-safe pot/casserole dish and mix together with corn, black beans, cilantro (reserving about 2 tbsp for garnish), cumin, chili powder, shredded chicken, salt, pepper & enchilada sauce. Stir In 1/2 cup of cheese.
- Once mixture is evenly combined, add the remaining 1/2 cup of cheese on top.
- Place into oven and bake until cheese Is melted, about 15-20 minutes.
- 5. Garnish with remaining cilantro & avocado.