Nothing beats being able to take a classic and remake it! This recipe takes the wonderful flavor of green chili enchiladas and amps up the nutritional level, all in a warm and creamy casserole! Don't let the word casserole turn you off, gone are the days of grandma's bland tuna casserole full of peas, this takes casseroles to a whole new level!
1 large chicken breast, cooked and shredded
1 cup dry quinoa, rinsed and cooked
1 bag baby spinach, chopped
1 onion, chopped
3 cloves of garlic , minced
1/3 cup cilantro, chopped
1 can black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
3 tablespoons lime juice
2 10 Oz cans mild or medium green chili enchilada sauce
1/2 cup plain Greek yogurt (or sour cream)
2 cups shredded Monterey cheddar
In a large pan, saute your onion in a little bit of olive oil. Once it's translucent, add garlic and saute another 30 seconds. Add spinach, yes it looks like a ton of spinach but it will cook down a lot. Saute spinach until slightly wilted. Remove from heat. Add lime juice, cumin, chili powder and salt and pepper. Mix well. Add black beans, enchilada sauce and Greek yogurt. Mix well. Add cheese and quinoa and mix together. Spray a 9x13 glass dish and pour the mixture into it. Cover with foil. Bake at 375 for 45 minutes.