Recipe: Tasty Spicy Lime Chicken and Quinoa Casserole

Spicy Lime Chicken and Quinoa Casserole. Grind all the spices (cumin, fennel, sesame, coriander seeds, and cashew) in a grinder or mortar. Place the chicken, in a large salad bowl. Rub the marinade over the chicken and let sit for.

In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. One Skillet Honey Lime Chicken Enchiladas Casserole We love to use fresh corn or flour tortillas, or at least the Tortilla Land uncooked tortillas, which again we get from Costco. We should seriously be ambassadors for both brands with how much we talk about them. You can have Spicy Lime Chicken and Quinoa Casserole using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients of Spicy Lime Chicken and Quinoa Casserole

1. Prepare of quinoa mixture.
2. It's 4 oz of red quinoa.
3. Prepare 1 of red onion.
4. You need 3 of garlic cloves.
5. You need 12 tbsp of butter.
6. You need 2 can of diced tomatoes with habanero.
7. Prepare of Chipotle powder.
8. You need of cayenne pepper.
9. You need of Lime Chicken.
10. It's 2 lb of boneless chicken breasts.
11. It's 1 envelope of McCormick Grillmates Majito Lime seasoning.
12. It's of topping.
13. Prepare 16 oz of Mexican cheese blend.
14. You need 16 oz of black olive slices.
15. You need 16 oz of jalapeño slices.
16. Prepare 1 lb of grilled majito lime chicken.
17. Prepare of layer.
18. You need 2 can of black beans.
19. Prepare 20 of small white tortillas.
20. You need 1 of quinoa mixture.

Bring chicken broth and quinoa to a boil in a saucepan. Mix chicken, garlic powder, and cayenne pepper together in a bowl. Lots of spices, lots of veggies, lots of quinoa and a bit of oozing cheese to make you crave. Basically this is your classic Mexican Turkey (or Chicken) Casserole, minus the meat, plus the quinoa.

Spicy Lime Chicken and Quinoa Casserole step by step

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..

Cook quinoa as per package instructions. 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. This Chicken Quinoa Casserole is a healthier alternative to Chicken & Rice. With chicken, quinoa and a homemade cream of celery soup, you've got a delicious casserole that the whole family will love.