A delicious and protein packed cheesy chicken enchilada quinoa casserole recipe that will soon become one of your family favorites.
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Jennifer West
1boneless skinless chicken breastboiled and shredded
fresh cilantro2Tbsp and 2 tsp separated
115oz can of sweet corn (you are only going to use half of the can)
115oz can of black beans (I like the low sodium version)
110oz can of verde enchilada sauce
110oz can of tomatoes with green chilis
salt to taste
green onion topschopped
2cupsof shredded cheesemy favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!
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 facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.