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.


Ingredients:

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


Directions:
  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.

Serve immediately

I wasn't sure how others felt about spicy food so I cut the heat way down. I eliminated the cumin and chili