My friend, Miki, who is justifiably famous for her corned beef recipe, cooks pretty much everything well. For Superbowl, she dished up this fantastic Quinoa Enchilada Casserole and I couldn’t wait to get my hands on the recipe. I tweaked it a bit, added more beans, more heat, and reduced the cheese by half. It’s super simple–if you buy a rotisserie chicken, you can throw the casserole together in less than half an hour. Healthy, filling and just as good on day two (or three), you will absolutely need to add this to your weeknight dinner rotation.
Serves 4 – 6, with leftovers
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 1/2 cups cooked quinoa
- 1 large chicken breast, roasted and shredded
- 2 cans black beans, rinsed and drained
- 1 (4.5 oz) can chopped green chiles (mild or hot)
- 1 – 2 tablespoons chile powder
- 2 cups enchilada sauce (best to use mild if you’re using hot green chilis)
- 3/4 cup shredded sharp Cheddar cheese (I used Cabot’s Sharp Light Cheddar)
- Garnish: sliced avocado, sour cream or plain Greek yogurt, cilantro
- Heat oven to 350. Spray 8 inch square or 13 x 9 inch broiler-proof baking dish with cooking spray.
- Heat 12 inch skillet or dutch oven (I found mixing the ingredients in a dutch oven easier than a skillet, but I use my Le Creuset for everything) over medium high heat. Add oil and onion. Cook 5 minutes until onion is soft.
- Reduce heat to low. Add cooked quinoa, shredded chicken, black beans, green chiles, chili powder and enchilada sauce. Stir to combine and remove from heat.
- Stir in 1/4 cup of the cheddar cheese.
- Transfer mixture to baking dish. Top with the rest of the cheese (or use less if you’d like).
- Bake 15 minutes.
- Turn oven up to broil; broil just a minute or 2 until cheese is golden and bubbly. Top with condiments if desired.