Cheesy Green Chile Quinoa Casserole Food

GREEN CHILE CHICKEN ENCHILADA QUINOA CASSEROLE

Steps:

• Preheat oven to 350° F and spray a 9x13 or similar size baking dish with cooking spray.
• Add the quinoa to baking dish, spreading it into an even layer that covers the bottom of the dish. Add the green chiles, red bell pepper, black beans, green onion, zucchini and shredded chicken. Evenly distribute the ingredients over the top of the quinoa.
• In a large glass measuring cup or bowl, whisk together chicken broth and enchilada sauce, then evenly pour over all of the ingredients in the baking dish.
• Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes. Sprinkle the cheese evenly over the top and bake for another 5-10 minutes, or until cheese is melted.
• Top the casserole with diced tomatoes, avocado, cilantro, red onion and plain plain Greek yogurt or sour cream if desired.

CHEESY GREEN CHILE QUINOA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray an 8 inch baking dish with olive oil spray.
• In a large bowl combine yogurt and milk. Add quinoa, 1 1/2 cups cheese, onion, green chiles, jalapeno, cumin, sea salt and fresh ground black pepper. Top with remaining 1/2 cup cheese. Bake for 30 minutes.
• May be frozen prior to baking. Thaw dish in the refrigerator. Bake for 30 to 40 minutes, until heated through.

GREEN CHILE CHICKEN QUINOA CASSEROLE

Steps:

• Preheat oven to 375°F. Spray a 9×13 (or larger) baking dish with nonstick cooking spray (I used avocado oil spray).
• Combine all ingredients except cheese and toppings in prepared baking dish. Stir to combine.
• Cover tightly with foil and bake for 45 minutes. Uncover, stir, and recover tightly. Continue to bake for another 45 minutes to 1 hour or until quinoa is fluffy and chicken is cooked through.
• Uncover and sprinkle with cheese and bake for five minutes or until cheese is melted.
• Serve with desired toppings.

CHEESY CHILE CASSEROLE

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

QUINOA AND GREEN CHILE CASSEROLE

Steps:

• In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes.
• Add tomatoes and broth and bring to a boil.
• Cover and reduce heat.
• Simmer, stirring occationally until Quinoa is tender about 10 minutes.
• Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro.
• Season with vinegar and salt.
• Cover and let stand.
• Drain chilis.
• Arrange half the chilies in a 2 quart casserole.
• Cover with the Quinoa mixture and level.
• Add remaining chilies and sprinkle with shredded cheese.
• Bake in a 375 oven for 20 minutes till cheese is melted.