Quinoa Enchilada Casserole
This is the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!
Rose's note: I had leftover chicken and added it. About 1 1/2 cups cubed. Delish!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | quinoa |
| 1 (10-ounce) can | mild enchilada sauce |
| 1 (4.5-ounce) can | mild green chili |
| 1/2 cup | corn kernals, frozen, canned, or roasted |
| 1/2 cup | canned black beans, drained and rinsed |
| 2 tablespoons | chopped fresh cilantro leaves |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | chili powder |
| Kosher salt and freshly ground black pepper, to taste | |
| 3/4 cup | shredded Cheddar cheese |
| 3/4 cup | shredded mozzarella cheese |
| 1 | avocado, peeled, seeded, diced |
| 1 | roma tomato, diced |
Directions:
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
Source: https://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/
