Skinny Vegetarian Quinoa Enchilada Casserole Food

ENCHILADA QUINOA CASSEROLE

Steps:

• Preheat oven to 400° F.
• In a 9" x 13" (or large casserole dish) combine quinoa, broth, olive oil, and salt. Cover tightly with a lid or with aluminum foil (I used foil in this recipe). Bake for 20-25 minutes, or until quinoa is light, fluffy and has soaked up the majority of the liquid.
• Remove foil from dish. Carefully mix in enchilada sauce, green chiles, beans, and corn. Sprinkle with chili powder, cumin and oregano and mix to thoroughly combine. Top with grated cheese.
• Bake, uncovered, for approximately 15 minutes or until cheese has melted and begins to brown.
• Serve with guacamole, chopped tomatoes, and sliced bell peppers, or any other desired garnishes.

QUINOA FIESTA ENCHILADA BAKE

Steps:

• Preheat the oven to 400°F.
• Lightly spray a 9 x 12 baking dish with oil.
• In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
• Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
• In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
• Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
• To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

SKINNY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
• Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes.