Thursday, March 12, 2015
Quinoa Enchilada Casserole
Live Oak ,Florida started a recipe exchange last month. Crockpot recipes were featured in February, this month was casseroles.
I wanted to make something different plus quinoa is a favorite of mine.
Cheesy Broccoli Quinoa Casserole was a very popular post recently and I thought I would try QUINOA ENCHILADA CASSEROLE.
1 cup quinoa
2 cups chicken broth or water
1 (10-ounce) can enchilada sauce
1 (4.5-ounce) can green chiles, drained
1/2 cup corn kernels, frozen, canned - drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese- divided
In large saucepan of 2 cups water, cook quinoa according to
package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
I wasn't sure how others felt about spicy food so I cut the heat way down. I eliminated the cumin and chili