Quinoa Enchilada Bake
1 cup quinoa, any color, cooked according to package directions, cooled and fluffed
1 cup chopped cooked chicken
10 oz. can green enchilada sauce
4 oz. can chopped green chiles
1 cup frozen corn, thawed
1 cup cooked black beans (if canned, drained and rinsed)
2-3 Tbs. chopped fresh cilantro
1 pkg. Rabbit Creek Roasted Garlic & Red Bell Pepper Dip Mix
1 cup shredded sharp cheddar
1 cup cotija cheese crumbles
1 avocado, seeded, peeled, and diced
grape tomatoes, halved
chopped fresh cilantro
Preheat oven to 375 degrees F. In a large bowl, combine quinoa, chicken, enchilada sauce, green chiles, corn, black beans, cilantro, and spices; season to taste with salt and pepper; fold in cheddar cheese.
Spread quinoa mixture into a greased 10” cast iron skillet or baking dish. Bake, uncovered, for 15-20 minutes or until hot throughout.
Remove from oven and top with salsa, cotija cheese, avocado, tomatoes, sour cream and cilantro, as desired.
Now You’re Cookin’,
This recipe was shared at the 2016 Fancy Food Show in New York, New York featuring From the Land of Kansas products! You can purchase these products and more at the From the Land of Kansas ecommerce site.