Chicken enchilada casserole with quinoa

Name: Chicken enchilada casserole with quinoa Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: *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)

(1)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

*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)

Directions

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 servings

Number of Servings: 6

Recipe submitted by SparkPeople user NIKHOP41.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving