Gluten free, packed with protein and loads of cheese…this casserole is a true crowd-pleaser.

If you’re a fan of traditional enchiladas, you’ll love this slightly healthier version.

Quinoa is a whole grain, high in fiber, naturally gluten free, rich in 8 essential vitamins and minerals, and even contains protein!

Servings: 4
Calories: 456 kcal
Author: Joanna Cismaru

Ingredients
• 2 tbsp olive oil
• 1 small onion finely chopped
• 2 cups white or red quinoa, cooked
• 1 chicken breast cooked and shredded
• 8 oz black beans (about half can)
• 3 tbsp canned chopped green chiles
• 1 1/2 cups enchilada sauce
• 1/2 cup cheddar cheese shredded
• 1 cup Mozzarella cheese, shredded

Instructions
1. Heat oven to 350°F.
2. Spray 8-inch square ceramic or broiler-proof baking dish with cooking spray.
3. Heat a medium size skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
4. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, and the enchilada sauce; stir to combine. Remove from heat.
5. Stir in cheddar cheese. Transfer quinoa mixture to prepared baking dish. Top evenly with pepper and Mozzarella cheese.
6. Bake 10 to 15 minutes.
7. Turn oven control to broil and broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream and cilantro. Serve immediately.

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