Southwest Chicken Quinoa Casserole
Ingredients
The casserole
-
1
lb
boneless, skinless chicken, cooked and diced
-
½
cup
dry quinoa
-
1
14-oz can
fire-roasted canned tomatoes
-
1
8-oz can
tomato sauce
-
1
cup
water or low-sodium chicken broth
-
1
medium
bell pepper, diced
-
1
jalapeño
diced
-
1
10-oz bag
frozen cauliflower rice
-
1
15-oz can
black beans, drained and rinsed
-
1½
cups
frozen corn
-
1
4-oz can
diced green chiles
-
8
oz
shredded cheese (Colby jack or cheddar)
The seasonings
-
2
teaspoons
chili powder
-
½
teaspoon
ancho chili powder
-
1½
teaspoons
garlic powder
-
1
teaspoon
ground cumin
-
½
teaspoon
onion powder
-
½
teaspoon
dried oregano
-
½
teaspoon
smoked paprika
-
1
teaspoon
fine salt
Optional toppings
-
to taste
sour cream
-
to taste
salsa
-
to taste
chopped fresh cilantro
-
to taste
green onion
-
to taste
jalapeño slices
-
to taste
fresh lime wedges
-
to taste
sliced or diced avocado
Instructions
- Preheat the oven to 375°F and prepare a baking dish with cooking spray.
- Combine the chicken, seasonings, quinoa, tomatoes, tomato sauce, water, bell pepper, jalapeño, black beans, cauliflower rice, corn, green chiles, and 1¼ cups of cheese in the baking dish.
- Cover the dish with foil and bake for 50-60 minutes until the quinoa is tender.
- Remove the foil, add the remaining cheese, and bake for an additional 3-5 minutes until melted.
- Let stand for 15 minutes before serving with optional toppings.
Nutrition Facts (estimated)
Servings
8
Calories
330
Total fat
12g
Total carbohydrates
30g
Total protein
27g
Sodium
690mg
Cholesterol
150mg
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