Spicy Lime Chicken and Quinoa Casserole

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Spicy Lime Chicken and Quinoa Casserole. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Spicy Lime Chicken and Quinoa Casserole is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Lime Chicken and Quinoa Casserole estimated approx 2 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Spicy Lime Chicken and Quinoa Casserole using 20 ingredients and 13 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Spicy Lime Chicken and Quinoa Casserole:

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

Steps to make 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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