King Ranch Chicken Quinoa Casserole
Ingredients
-
1
tablespoon
coconut oil
-
1
medium
sweet onion, chopped fine
-
4
cloves
garlic, minced
-
7
ounces
green chiles, roasted, drained, chopped fine
-
1
teaspoon
ground chipotle chile powder
-
½
cup
quinoa flour, preferably toasted
-
2
cups
chicken broth or vegetable broth
-
¾
cup
salsa
-
1 ½
cups
milk
-
½
cup
cilantro, chopped
-
1
pound
chicken, shredded (or tempeh)
-
1 ½
cups
cooked quinoa
-
12
pieces
corn tortillas, torn, organic
-
1
cup
2% Greek Yogurt or sour cream
-
6
ounces
sharp cheddar cheese or Daiya
-
6
ounces
Monterey Jack Cheese or Daiya Mozzarella
Instructions
- Preheat the oven to 350°F and spray a 9x13 baking dish with oil.
- Heat coconut oil in a skillet over medium heat, then add onion and cook for 5 minutes.
- Add garlic, green chiles, and chipotle chile powder, cooking for an additional 3 minutes.
- Whisk in quinoa flour and cook for 2-3 minutes, stirring frequently.
- Slowly add chicken broth while whisking until boiling, then stir in milk and salsa, simmering for 8 minutes.
- Remove from heat and mix in cilantro.
- Spread ½ cup of the sauce in the bottom of the baking dish and top with 4 torn tortillas.
- In a large bowl, combine shredded chicken, cooked quinoa, yogurt (or sour cream), and 1 cup of cheese.
- Layer half of the chicken mixture over the tortillas, followed by half of the remaining sauce and another layer of tortillas.
- Sprinkle with 1 cup of cheese, then spread the remaining chicken mixture and top with the last tortillas and sauce.
- Finish with the remaining cheese on top.
- Bake for 30-35 minutes, let rest for a few minutes, and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
311
Total fat
15g
Total carbohydrates
26g
Total protein
16g
Sodium
526mg
Cholesterol
44mg
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