Mexican Chicken Casserole
This is a yummy Mexican casserole that has no tortillas or rice, and is pretty close to being gluten free. Try it – you'll like it!
Ingredients
- 4 c chicken – cooked and chunked Leftover turkey works, too – or frozen cubed chicken
- 2 cans Old El Paso enchilada sauce 10 oz cans
- 1 pkg Frozen corn
- 1 can Black beans
- 3 c Quinoa Cooked according to package directions
- 1 pkg Taco Seasoning Mix
- 1/2 c Cilantro Fresh and chopped
- 1 Red Bell Pepper chopped
- 2 pkg Shredded Cheese – Mexican Style
- 2 Tomato Chopped
- 2 avocado Peeled and Chopped
- 1 carton sour cream
- 1 can black olives halved or chopped
Instructions
- Spray an 11-inch baking dish with olive oil
- Cook the quinoa according to the package recipe, then measure out 3 cups of cooked quinoa
- In a large bowl mix together the chicken, quinoa, corn, beans, enchilada sauce, and taco seasoning
- Add to the mixture the red pepper and chopped cilantro
- Pour mixture into the baking dish and bake uncovered for 30 to 35 minutes, until bubbly and heated through
- Cover evenly with cheese and bake for another 5 – 10 minutes until cheese is melted
- Cool for just a few minutes before serving to let the ingredients “set”
- Cut and serve pieces on plates or bowls
- Allow guests to select and add their own toppings of sour cream, tomatoes, black olives, and/or avocado
Notes
Leftovers make a great topper for Taco Salads. Just serve over greens. Like it spicier? Try adding jalapenos…