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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, spicy lime chicken and quinoa casserole. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spicy Lime Chicken and Quinoa Casserole is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Spicy Lime Chicken and Quinoa Casserole is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook spicy lime chicken and quinoa casserole using 20 ingredients and 13 steps. Here is how you can achieve it.

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