If it's Monday, you know it's time for another delicious meal makeover! Hope you give this a try with your family!
All my best,
Albany
QUINOA ENCHILADA CASSEROLE
INGREDIENTS:
2 cup quinoa
2 cups Chicken Broth
3 Chicken Breasts, cooked & shredded
1 can (10oz) mild enchilada sauce
1 can (4.5-ounce) chopped green chiles, drained
1 medium onion, Chopped
1 Can black beans, drained and rinsed
¼ cup chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 1/2 cups shredded Cotija
1 avocado, halved, seeded, peeled and diced
INSTRUCTIONS:
In a large saucepan, place 2 cups water and 2 cups Chicken Broth. Cook quinoa according to package instructions
Preheat oven to 375 degrees. Lightly spray a 2 quart dish with cooking spray.
In a large skillet, sauté the onion.
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Add shredded chicken, enchilada sauce, green chilies, onion, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
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Fold in cooked quinoa. Allow ingredients to mix and warm in the pan for about 5 minutes.
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Transfer the chicken/quinoa mixture into the prepared baking dish.
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Top with grated Cotija Cheese.
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Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado, if desired.