Spicy Southwest Chicken Casserole
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.