Description
A simple, flavorful one-dish meal featuring tender shredded chicken, nutty quinoa, fresh vegetables, and a kick of chipotle spice, all baked together with melted cheese.
Ingredients
- Nonstick cooking spray
- 1 lb cooked chicken, shredded or diced
- 1½ tsp chili powder
- 1½ tsp garlic powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp chipotle powder (or additional chili powder for less heat)
- 1 cup dry quinoa, uncooked
- 1 (16 oz) jar salsa
- 2 cups water (use the empty salsa jar to measure)
- 1½ cups frozen corn
- 1 small zucchini, diced (about 1-1½ cups)
- 1 (4 oz) can diced green chiles, undrained
- 8 oz shredded Colby Jack or cheddar cheese (about 2-2½ cups), divided
- Optional garnishes: fresh chopped cilantro, fresh lime wedges, avocado slices
Instructions
- Preheat your oven to 375°F (190°C). Lightly mist a 9×13-inch glass or ceramic baking dish with nonstick cooking spray.
- Directly into the baking dish, add the cooked and shredded or diced chicken, chili powder, garlic powder, ground cumin, smoked paprika, salt, chipotle powder, and uncooked quinoa.
- Pour in the jar of salsa and then measure 2 cups of water using the empty salsa jar, adding it to the dish.
- Add the frozen corn, diced zucchini, and the can of undrained diced green chiles.
- Stir all the ingredients thoroughly in the baking dish until well combined.
- Sprinkle 1¼ cups of the shredded cheese evenly over the mixture.
- Cover the baking dish tightly with aluminum foil. Bake for 50-60 minutes, or until the quinoa is tender and all the liquid has been absorbed.
- Remove the foil from the baking dish. Sprinkle the remaining cheese over the top of the casserole.
- Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving. Garnish with fresh cilantro, avocado slices, or lime wedges if desired.
Notes
- Adjust the chipotle powder amount to control the heat level.
- This recipe is naturally gluten-free due to the use of quinoa.
- Leftovers can be stored in the refrigerator for up to 3 days.