Chicken Enchilada Quinoa Bake

Ingredients

• 1.5 pounds of raw chicken breast

• 1 can (10 oz.) Old El Paso Enchilada Sauce Mild

• 1 can (4.5 oz.) Old El Paso Green Chiles

• 1 cup uncooked quinoa

• 1/2 cup of canned corn

• 1/2 cup of canned black beans

• 2 Tbsp cilantro

• 4 tsp. taco seasoning (for chicken)

• 1/2 tsp cumin

• 1/2 tsp chili powder

• kosher salt and black pepper to taste

• 1/2 cup fat free cheddar cheese

• 1/2 cup fat free mozzarella cheese

• 1/4 cup cheddar and 1/4 cup mozzarella (for the top)

• 1 avocado, diced

• 1 roma tomato, diced

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Directions

• Prepare the quinoa according to package instructions

• Preheat oven to 375 degrees and lightly oil a 2.5 quart baking dish

• Sautee chicken in a skillet with the taco seasoning and garlic salt

• In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

• Serve immediately, garnish with avocado and tomato, if desired.