Gluten free
Cheesy chicken enchilada quinoa casserole
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
425.24 g
canned tomatoes
283.5 g
chili powder
0.5 tsps
cooked quinoa
185 g
ground cumin
0.5 tsps
enchilada sauce
283.5 g
cilantro
2 Tbsps
green onions
4 servings
roma tomatoes
1
salt
4 servings
shredded cheese
224 g
boneless skinless chicken breast
1
canned sweet corn
425.24 g
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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