Spicy Southwest Chicken Casserole
Recipes Chicken Main Dish Meal ideas Mexican
Description
This satisfying casserole has healthy quinoa, rotisserie chicken, red onions and bell peppers, gooey Pepper Jack cheese and seasonings in a spicy red sauce.
Ingredients
2 c. water
1 c. quinoa
3 T. olive oil
½ t. crushed chipotle chili flakes
1 ½ T. chili powder
1 ½ t. dried oregano
2 t. cumin
2 t. garlic powder
¾ t. salt
¼ t. black pepper
2 red bell peppers, seeded and thinly sliced
1 medium red onion, peeled and thinly sliced
28 oz. can crushed tomatoes
1 c. canned black beans, drained and rinsed
¼ c. fresh cilantro leaves, chopped
1 store bought cooked rotisserie chicken, shredded
1 ½ c. Pepper Jack cheese, shredded
chopped cilantro and red onion, for garnish
Directions
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Preheat oven to 375 degrees. Lightly grease 2 quart baking dish; set aside.
In a large saucepan, add 2 c. water and quinoa; cook according to package instructions. Once fully cooked, transfer to a large bowl; set aside.
Heat olive oil in a saucepan over medium heat; stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper; whisk to combine. Add red peppers and red onion; stir to combine; cook 5 minutes. Add crushed tomatoes and black beans; bring to a boil; reduce heat; simmer 10 minutes.
Into the large bowl holding the quinoa, add pepper mixture, cilantro, shredded chicken, and half of the cheese; stir well to combine.
Spread quinoa mixture into prepared baking dish; top with the remaining cheese.
Bake 20 minutes, or until the cheese is golden, bubbly, and melted.
Garnish with cilantro and red onion, if desired. Serve immediately.
8 servings.