Spicy Lime Chicken and Quinoa Casserole
Spicy Lime Chicken and Quinoa Casserole

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spicy lime chicken and quinoa casserole. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

In a large skillet, heat the olive oil and medium heat. Stir in the quinoa, broth, beans, tomatoes, chili power, cumin, and salt. Salsa Verde Chicken Casserole Recipe This south-of-the-border-inspired chicken casserole features salsa verde, chopped green chiles, and nutrition-packed avocados.

Spicy Lime Chicken and Quinoa Casserole is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Spicy Lime Chicken and Quinoa Casserole is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have spicy lime chicken and quinoa casserole using 20 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Lime Chicken and Quinoa Casserole:
  1. Prepare quinoa mixture
  2. Make ready 4 oz red quinoa
  3. Prepare 1 red onion
  4. Take 3 garlic cloves
  5. Take 12 tbsp butter
  6. Get 2 can diced tomatoes with habanero
  7. Prepare Chipotle powder
  8. Get cayenne pepper
  9. Make ready Lime Chicken
  10. Get 2 lb boneless chicken breasts
  11. Make ready 1 envelope McCormick Grillmates Majito Lime seasoning
  12. Make ready topping
  13. Take 16 oz Mexican cheese blend
  14. Get 16 oz black olive slices
  15. Prepare 16 oz jalapeño slices
  16. Take 1 lb grilled majito lime chicken
  17. Get layer
  18. Prepare 2 can black beans
  19. Get 20 small white tortillas
  20. Take 1 quinoa mixture

Sauce: Whisk all the sauce ingredients together. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Fluffy, nutty quinoa mixed with tender, shredded chicken, mild green chiles, roasted kernels of corn, hearty black beans, pungent yellow onions, bright salsa verde and a generous amount of sharp colby jack and soft mozzarella cheeses. Baked until warm, melted and bubbly, it's the perfect fix when you are craving Mexican food, but you also want a healthy.

Steps to make Spicy Lime Chicken and Quinoa Casserole:
  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.

Bring a large saucepan of water to the boil with the stock cubes. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm. Lift the chicken out onto a board and shred each breast using two forks. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat.

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