How to Prepare Ultimate Spicy Lime Chicken and Quinoa Casserole

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

Spicy Lime Chicken and Quinoa Casserole is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Spicy Lime Chicken and Quinoa Casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Spicy Lime Chicken and Quinoa Casserole:

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