Gluten free

Cheesy chicken enchilada quinoa casserole

Name: Cheesy chicken enchilada quinoa casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small avocado; 0.5 tsps black pepper; 15 oz canned black beans; 10 oz canned tomatoes; 0.5 tsps chili powder; 1 cup cooked quinoa; 0.5 tsps ground cumin; 10 oz enchilada sauce; 2 Tbsps cilantro; 4 servings green onions; 1 roma tomatoes; 4 servings salt; 2 cups shredded cheese; 1 boneless skinless chicken breast; 15 oz canned sweet corn; 0.5 tsps white pepper

Cheesy Chicken Enchilada Quinoa Casserole is a delicious Mexican-inspired gluten-free dish. It is perfect for Autumn events and can be prepared in just 30 minutes. This recipe is nutrient-rich, providing vitamins and minerals essential for a balanced diet.

Ingredients

avocado

1 small

black pepper

0.5 tsps

canned black beans

15 oz

canned tomatoes

10 oz

chili powder

0.5 tsps

cooked quinoa

1 cup

ground cumin

0.5 tsps

enchilada sauce

10 oz

cilantro

2 Tbsps

green onions

4 servings

roma tomatoes

salt

4 servings

shredded cheese

2 cups

boneless skinless chicken breast

canned sweet corn

15 oz

white pepper

0.5 tsps

Method

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.
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.
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.
Serve immediately.

Nutrition:

622 kcal

Carbs

73 g

Fat

23 g

Protein

35 g

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