My recent Recipe Poll indicated the number one type of recipe you want more of is Main Dishes. So, let’s start off with this.
Healthy casserole recipes aren’t always easy to find. I found a good one.
I like quinoa but it does require other ingredients to pump up the flavor. One of my favorite quinoa recipes is a sweet version, made with fruit. Another is similar to this one and incorporates Mexican flavors. Both are considered salads and don’t include any meat. (I’ll make sure to post about those recipes at some point.)
Did you know quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids? It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It has slightly more protein and fewer carbs than brown rice. We really should be eating more of it.
This is the first quinoa casserole I’ve made and it’s like other casseroles – a meal in one pan. What makes it different from other casseroles, however, is it uses fresh ingredients, i.e., no canned soup.
In fact, you can substitute the green enchilada sauce with a homemade version, and I just happen to have a delicious one included as part of this post. It’s easy to make and much better for you if you’re looking to limit your sodium.
I’ve become a huge cumin and cilantro fan and that’s something that’s great about this casserole too.
It does make quite a bit so I may pare it down the next time I make it. I just hate making something and only using half a can but maybe that’s better than making too much casserole and throwing a good chunk of it away.
It requires a pretty long cooking time, so make sure you plan ahead.
Green Chile Chicken Quinoa Casserole
Easy to make in one pan, this green chile chicken quinoa casserole is a healthy, filling and flavorful meal.
- 1 c. quinoa
- 1 green or red pepper (diced – about 1 cup)
- 1/2 sweet yellow onion (diced – about 1 cup)
- 1 4.5 oz. can chopped green chiles
- 1 15 oz. can low sodium black beans (drained and rinsed)
- 1 t. ground cumin
- 1 10 oz. can green enchilada sauce
- 2 c. chicken broth
- 1/2 c. fresh cilantro (chopped)
- 1.5 – 2 lb. boneless skinless chicken breasts (chopped into bite-sized pieces)
- 1 c. Monterrey Jack cheese (shredded)
- Salt and pepper to taste
- Optional toppings: cilantro, tomatoes, avocado, jalapeno
Preheat oven to 375.
Spray a 9X13 (or larger) baking dish with nonstick cooking spray
Combine all ingredients except cheese and toppings in prepared baking dish.
Stir to combine.
Cover tightly with foil and bake for 45 minutes.
Uncover, stir, and cover again tightly.
Continue to bake for another 45 minutes to 1 hour or until the quinoa is fluffy and chicken is cooked through.
Uncover and sprinkle with cheese and bake for 5 minutes or until cheese is melted.
Serve with desired toppings.
It makes great leftovers.
Recipe from www.rachelcooks.com