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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spicy lime chicken and quinoa casserole. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spicy Lime Chicken and Quinoa Casserole is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Spicy Lime Chicken and Quinoa Casserole is something which I have loved my whole life. They are fine and they look fantastic.

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

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

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