Green Chile Chicken Enchilada Quinoa Casserole
This Green Chile Chicken Enchilada Quinoa Casserole will remind you of your favorite green chile enchiladas!
Servings: 6 servings
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1/2 pound cooked and shredded chicken
- 4 ounces diced green chiles
- 1 cup black beans, drained and rinsed
- 1/2 cup diced red bell pepper
- 2 green onions, sliced thin
- 1 zucchini, diced
- 1 cup low sodium chicken broth
- 1 1/4 cups green enchilada sauce, red enchilada sauce may also be used if you prefer
- 4 ounces cheddar cheese, shredded
- Diced tomato, avocado, red onion, cilantro, plain Greek yogurt or sour cream for toppings
Instructions
- Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
- Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
- In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
- Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
- Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.
Nutrition
Calories: 329kcal | Carbohydrates: 35g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 689mg | Fiber: 6g | Sugar: 6g