Mexican Quinoa Chicken Fajita Casserole Recipe 465

MEXICAN QUINOA CHICKEN FAJITA CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic and 1 1/2 cups of the shredded cheese in a large bowl. Transfer to a 9x13-inch casserole dish sprayed with baking spray. Bake for 30 minutes. While the quinoa is baking, heat the olive oil in a large skillet. Add the diced jalapeños, onion, garlic and peppers; sprinkle with salt, pepper, and Fajita seasoning (if using). Saute until crisp-tender. Remove from heat. Toss the chicken with the Fajita seasoning. Remove quinoa from oven after 30 minutes; stir well and add the chicken. Stir gently to get the chicken mostly covered by the mixture. Return to the oven for another 30 minutes of baking. When the quinoa is done top with sautéed peppers and remaining 1 1/2 cups cheese. Bake another 5 to 10 minutes or until the cheese is melted.

CHICKEN FAJITA CASSEROLE

Steps:

• Boil breasts for 20 minutes or until thoroughly cooked.
• chop chicken into chunks and set aside.
• Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
• Mix soup, tomatoes-chile& chicken in large bowl.
• Tear tortillas into fourths.
• Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
• Repeat as needed until dish is full to top.
• Bake at 350 for 35 minutes.

MEXICAN QUINOA CASSEROLE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

CHICKEN QUINOA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
• Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
• Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
• Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
• Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
• Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

CHICKEN FAJITA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
• Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
• Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.