Spicy Lime Chicken and Quinoa Casserole

Name: Spicy Lime Chicken and Quinoa Casserole
Total time: 120 s
Yield: 16 servings
Cuisine: American
Ingredients: 4 oz red quinoa; 1 red onion; 3 garlic cloves; 12 tbsp butter; 2 can diced tomatoes with habanero; Chipotle powder; cayenne pepper; 2 lb boneless chicken breasts; 1 envelope McCormick Grillmates Majito Lime seasoning; 16 oz Mexican cheese blend; 16 oz black olive slices; 16 oz jalapeño slices; 1 lb grilled majito lime chicken; 2 can black beans; 20 small white tortillas; 1 quinoa mixture

gtaylor89 @cook_3349503

Spicy Lime Chicken and Quinoa Casserole

gtaylor89 @cook_3349503

Saved

Ingredients

2 mins

16 servings

quinoa mixture
4 ozred quinoa
1red onion
3garlic cloves
12 tbspbutter
2 candiced tomatoes with habanero
Chipotle powder
cayenne pepper
Lime Chicken
2 lbboneless chicken breasts
1 envelopeMcCormick Grillmates Majito Lime seasoning
topping
16 ozMexican cheese blend
16 ozblack olive slices
16 ozjalapeño slices
1 lbgrilled majito lime chicken
layer
2 canblack beans
20small white tortillas
1quinoa mixture

Saved

Steps

2 mins

1

Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours.
2

Cook quinoa according to package, then transfer to a large mixing bowl. Add 4 tablespoons of butter so that it doesn't clump. Stir together.
3

Chop onion and garlic and add to the quinoa. Stir together.
4

Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together.
5

Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture. Cook for approximately 10 minutes, while stirring occasionally.
6

Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks.
7

In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
8

Add quinoa mixture to baking pan. Spread evenly.
9

Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas.
10

Add approximately 1 pound of chicken to pan.
11

Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese.
12

Bake at 350°F for 10 minutes. Cut casserole into 8 sections.
13

Repeat steps 7-12 to make the second pan.