It may not look like much, but if you're looking to put a reasonably balanced and healthy meal on the table with minimal effort, this casserole can't be beat.
What you will need
1 lb Boneless Skinless Chicken Breast
1/2 tsp Salt
1 lb Frozen Corn
8 oz. shredded Cheddar
1 lb Frozen Quinoa
15 oz. Enchilada Sauce
15 oz. Black Beans
4 oz. diced Green Chilies(Nutritional facts 191 calories, 10.7 g fat, 18.02 g carbohydrates, 5.89 g protein, 23 mg cholesterol, 458 mg sodium)
How to cook
Preheat oven to 450°F
Preheat oven to 450°F.
Slice the chicken into thin strips. Bundle the strips together and slice into small cubes.
Place the diced chicken in a large mixing bowl.
Add the salt.
Add the frozen corn.
Add the shredded cheddar, reserving about 1/2 cup for topping later.
Add the frozen quinoa.
Add the enchilada sauce.
Add the black beans.
Add the green chilies.
Turn the mix over with a spatula repeatedly until well mixed.
Spread it out in a standard 9" x 13" casserole dish.
Sprinkle the remaining shredded cheddar over the top.
Toss it in the oven for 50 minutes. The cheese on top should be dried and almost crispy. The internal temperature at the center should be around 170°F.