1 cup quinoa cooked

1 cup brown rice cooked

1 (10-ounce) can Old El Paso™ mild enchilada sauce

1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained

1/2 cup corn kernels, frozen, canned or roasted

1/2 cup browned chorizo or soyrizo

1/2 cup shredded chicken

1/2 cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese, divided

3/4 cup shredded mozzarella cheese, divided

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced

DIRECTIONS: Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray. In a large bowl, combine quinoa, rice, chicken, chorizo, 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 or cotija or a mixture. 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, garnished with avocado and tomato, if desired. Enjoy!

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