Cheesy Chicken Enchilada Quinoa Casserole

Name: Cheesy Chicken Enchilada Quinoa Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 small Avocado (chopped)); ½ tsp Black Pepper (½ tsp black pepper); 15 oz Black Beans (1 (15oz) can of black beans (I like the low sodium version)); 10 oz Chopped Tomatoes (1 (10oz) can of tomatoes with green chilis); ½ tsp Chilli Powder (½ tsp chili powder); 1 cup Quinoa (1 cup cooked quinoa); ½ tsp Cumin Powder (½ tsp cumin); 10 oz Enchilada Sauce (1 (10oz) can of verde enchilada sauce); 2 tbsp Coriander (fresh cilantro (2Tbsp and 2 tsp separated)); 0 pieces Green Onion (green onion tops (chopped)); 1 piece Plum Tomato (1 Roma tomato (chopped)); 0 pieces Table Salt (salt to taste); 2 cup Shredded Cheese (2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)); 1 piece Chicken Breast Fillet (1 boneless skinless chicken breast (boiled and shredded)); 15 oz Corn (1 (15oz) can of sweet corn (you are only going to use half of the can)); ½ tsp Black Peppercorns (½ tsp white pepper)

30 minMexican

Servings4

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Gluten Free

Ingredients

For 4 servings

Avocado1 piece · 1 small Avocado (chopped)
Black Pepper½ tsp · ½ tsp black pepper
Black Beans15 oz · 1 (15oz) can of black beans (I like the low sodium version)
Chopped Tomatoes10 oz · 1 (10oz) can of tomatoes with green chilis
Chilli Powder½ tsp · ½ tsp chili powder
Quinoa1 cup · 1 cup cooked quinoa
Cumin Powder½ tsp · ½ tsp cumin
Enchilada Sauce10 oz · 1 (10oz) can of verde enchilada sauce
Coriander2 tbsp · fresh cilantro (2Tbsp and 2 tsp separated)
Green Onion0 pieces · green onion tops (chopped)
Plum Tomato1 piece · 1 Roma tomato (chopped)
Table Salt0 pieces · salt to taste
Shredded Cheese2 cup · 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)
Chicken Breast Fillet1 piece · 1 boneless skinless chicken breast (boiled and shredded)
Corn15 oz · 1 (15oz) can of sweet corn (you are only going to use half of the can)
Black Peppercorns½ tsp · ½ tsp white pepper

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Steps

1To 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.
2Mix 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.
3Remove 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.
4Serve immediately.