Chicken Enchilada Quinoa Casserole

Here’s an interesting take on an enchilada casserole.  I’d been looking for something different to do with all the quinoa in my pantry and settled on this.  It was a great success and quickly consumed.  I used spicy enchilada sauce which gave it a good kick.  Next time I will likely add a can of hatch green chiles.  If you are feeling adventurous add in some jalapenos as well.

Ingredients

  • 1 1/2 cups dry Quinoa, cook according to package directions1 pound Chicken Breast, trim to bite sized pieces
  • 1 1/2 cups diced Yellow Onion
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder
  • 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups (16 ounces) Spicy Enchilada Sauce
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterrey Jack or Mozzarella Cheese
  • 1/2 cup Chopped Green Onion (place in bowl)
  • 1 Avocado, cut into pieces & placed in bowl with juice of one lemon squeezed over
  • Salsa
  • Sour Cream

Directions

  1. Pre heat oven to 375 degrees F with the rack in the middle. Spray a large bake safe casserole (5 3/4 quart size) dish with some cooking spray.
  2. Cook quinoa, fluff with a fork and toss with enchilada sauce. Set aside in large bowl
  3. Heat oil in a skillet over medium high heat. Cook onion for a few minutes until fragrant & slightly browned.
  4. Add chicken and seasonings. Brown chicken a few minutes on each side. Make sure every piece is coated with seasonings.
  5. If needed, cook a few more minutes until chicken is opaque & cooked through.
  6. Add chicken to bowl with quinoa and toss to combine. Transfer to casserole dish.
  7. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
  8. Set the oven to broil. Bake for a few more minutes (about 4 minutes) until cheese is slightly browned & bubbly. Watch carefully so it does not burn.
  9. Top with fresh avocado & green onion. Serve salsa & sour cream on the side. (Note: we let each person top their own to fit their preferences)
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