Spicy Lime Chicken and Quinoa Casserole.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spicy lime chicken and quinoa casserole. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Spicy Lime Chicken and Quinoa Casserole is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Spicy Lime Chicken and Quinoa Casserole is something which I've loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook 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:
- {Get of quinoa mixture.
- {Get 4 oz of red quinoa.
- {Get 1 of red onion.
- {Get 3 of garlic cloves.
- {Take 12 tbsp of butter.
- {Get 2 can of diced tomatoes with habanero.
- {Make ready of Chipotle powder.
- {Take of cayenne pepper.
- {Get of Lime Chicken.
- {Take 2 lb of boneless chicken breasts.
- {Make ready 1 envelope of McCormick Grillmates Majito Lime seasoning.
- {Prepare of topping.
- {Prepare 16 oz of Mexican cheese blend.
- {Make ready 16 oz of black olive slices.
- {Get 16 oz of jalapeño slices.
- {Take 1 lb of grilled majito lime chicken.
- {Get of layer.
- {Get 2 can of black beans.
- {Get 20 of small white tortillas.
- {Prepare 1 of quinoa mixture.
Steps to make Spicy Lime Chicken and Quinoa Casserole:
- Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours..
- 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..
- Chop onion and garlic and add to the quinoa. Stir together..
- Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together..
- 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..
- Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks..
- In a glass 9x13 baking pan, layer the pan with with 6 small tortillas..
- Add quinoa mixture to baking pan. Spread evenly..
- Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas..
- Add approximately 1 pound of chicken to pan..
- Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese..
- Bake at 350°F for 10 minutes. Cut casserole into 8 sections..
- Repeat steps 7-12 to make the second pan..
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