Mexican

Chicken enchilada casserole with quinoa is for Dinner.

Chicken enchilada casserole with quinoa takes 15 minutes to prepare.

Chicken enchilada casserole with quinoa takes 20 minutes to cook.

Chicken enchilada casserole with quinoa makes 6 servings.

The ingredients for Chicken enchilada casserole with quinoa are:

*Ancient Harvest Quinoa Organic Whole Grain, Traditional (serving size .25 cup dry=1/2 cup cooked), 3 serving (remove)
Chicken Breast, no skin, 20 ounces (remove)
Beans, black, 2 cup (remove)
Sweet Corn, Fresh, 1 cup (remove)
La Victoria Enchilada Sauce, 1 cup (remove)
*Colby and Monterey Jack Cheese shredded, 1 cup (remove)

Here is how you make Chicken enchilada casserole with quinoa:

Cook chicken and shred. Cook quinoa and mix with chicken, black beans and corn and 1/2 of the cheese. Place in greased (use cooking spray) 8x8 baking dish. Pour enchilada sauce over top of mixture and sprinkle with rest of the cheese. Bake at 375 degrees for 20 minutes.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user NIKHOP41.

The nutritional information for Chicken enchilada casserole with quinoa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 356.5

• Total Fat: 19.4 g
• Cholesterol: 69.9 mg
• Sodium: 421.9 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 7.5 g
• Protein: 34.4 g

Chicken enchilada casserole with quinoa is Mexican cuisine.