Cheesy Chicken Enchilada Quinoa Casserole

Name: Cheesy Chicken Enchilada Quinoa Casserole
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 small Avocado (chopped); ½ tsp black pepper; 1 (15oz) can of black beans (I like the low sodium version); 1 (10oz) can of tomatoes with green chilis; ½ tsp chili powder; 1 cup cooked quinoa; ½ tsp cumin; 1 (10oz) can of verde enchilada sauce; fresh cilantro (2Tbsp and 2 tsp separated); green onion tops (chopped); 1 Roma tomato (chopped); salt to taste; 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!); 1 boneless skinless chicken breast (boiled and shredded); 1 (15oz) can of sweet corn (you are only going to use half of the can); ½ tsp white pepper

“Cheesy Chicken Enchilada Quinoa Casserole might be just the Mexican recipe you are searching for. One serving contains 594 calories, 34g of protein, and 24g of fat. This gluten free recipe serves 4 and costs $2.62 per serving. A mixture of corn, pepper, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It will be a hit at your Autumn event. Plenty of people made this recipe, and 9912 would say it hit the spot. It works well as an affordable main course. It is brought to you by Pink When. With a spoonacular score of 97%, this dish is amazing. If you like this recipe, you might also like recipes such as Cheesy Chicken Enchilada Quinoa Casserole, Cheesy Chicken Enchilada Quinoa Casserole, and Cheesy Chicken Enchilada Quinoa Casserole.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocadosmall, chopped1 small
Pepper½ tsp
Black beansI like the low sodium version15 oz
Canned tomatoes10 oz
Chili powder½ tsp
Quinoa1 cup
Cumin½ tsp
Verde enchilada sauce10 oz
Cilantro2Tbsp and 2 tsp separated2 tbsp
Green onion topschopped4 servings
Roma tomatochopped1
Salt4 servings
Cheesemy favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!2 cups
Chicken breastboiled and shredded1
Cornyou are only going to use half of the can15 oz
Pepper½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 30 min

1
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.
2
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.
3
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.

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