Chicken and Quinoa Enchilada Casserole

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1 cup quinoa

4 boneless chicken tenders, cooked and shredded

1 can Old El Paso mild enchilada sauce

1 can Old El Paso chopped green chiles, drained

1/2 cup canned corn, drained

1/2 cup canned black beans, drained and rinsed

2 tablespoons fresh chopped cilantro

1/2 tsp cumin

1/2 tsp chili powder

3/4 cup cheddar cheese

3/4 cup mozzarella cheese

1 avocado halved, peeled, pitted, and diced

2 roma tomatoes diced

salt and black pepper to taste

 

I scored this recipe from cookinwithmima, an Instagram account which features “Delicious Wide-Range Recipes.” Out of all Instagram recipe accounts I follow, cookinwithmima has the most colorful, healthy recipes and she makes them look mouth-watering. I tried this recipe a few weekends ago on a relaxing night with wine and girlfriends. It is super easy to make and warms the heart, We also added sautéed zucchini and squash on the side, sprinkled with salt, pepper, oil and chili powder to compliment the casserole.

The recipe also DID NOT call for meat but we added chicken. If you want to add meat, it would definitely taste just as good if not better with beef. However, we pan fried boneless chicken tenders until cooked all the way through and golden brown. Shred chicken with a fork and add to the quinoa mixture described below.

Cook quinoa according to package instructions ( you will probably use most of the bag) and set aside to mix with other ingredients.

Preheat oven to 375 degrees F and oil an 8×8 dish.Combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder. Stir in cheese.

Spread the mixture into the baking dish and top with remaining cheese. Place in oven and bake until cheese is golden brown on the sides and bubbling. (about 15 min)

Garnish with chopped tomatoes and chunks of avocado, salt and pepper.

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