Quinoa and Chicken Enchilada Casserole

By joeyanne

Ingredients

• 1 C quinoa
• 2 C hot water
• 1 tsp chicken bouillon granules
• 1 small can green chilis
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans
• 3 Tb chopped cilantro, divided
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 3/4 C mozzarella cheese,divided
• 3/4 C cheddar cheese,divided
• 2 C cooked chicken, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (10 ounce) can enchilada sauce
• 1 tomato
• 1 avocado

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Pour 1 cup quinoa into a medium-sized sauce pan.
2. Add 2 cups of hot water and 1 tsp chicken bouillon granules. Bring it to a boil over high heat. Reduce the heat to medium low, cover the pot and allow it to cook until tender. Should only take 7-10 minutes. Fluff it up a bit with a fork and give it a taste to make sure it's nice and soft.
3. Preheat your oven to 375 degrees.
4. Into a large mixing bowl place the quinoa, 1 small can green chilis, 1 (15 ounce) can corn (drained), 1 (15 ounce) can black beans (drained), 2 Tb chopped cilantro, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 C cheddar cheese, 1/2 C mozzarella cheese, 2 C cooked chicken (chopped) and 1/2 tsp salt and 1/4 tsp pepper. Pour 1 (10 ounce) can of enchilada sauce (I used mild) and 2 Tb salsa over the other ingredients. Stir to combine.
5. Spray a 3 quart casserole dish with cooking spray and pour the filling into it. Sprinkle 1/4 C mozzarella cheese and 1/4 C cheddar cheese over the top.
6. Pop it into the oven for 10 minutes or until the cheese gets all melty and bubbly.
7. Chop 1 tomato and 1 avocado into small pieces and sprinkle them over the top of the casserole. Sprinkle 1 Tb chopped cilantro over it as well. Serve and enjoy!