Hi there! I am Megan from The Housewife in Training Files. I am so honored to be a contributor to My Cooking Spot! What an amazing little blog this is.
I have a special place in my heart for quinoa and for many reasons. You can even say I am tad bit obsessed. And for good reasons! A quick cooking, gluten free whole grain that is a nutritional powerhouse. It contains more antioxidants, protein and fiber than any other grain; which is the perfect reason for me to substitute any recipe that calls for rice, couscous and even pasta!
When I think of winter, I immediately curse Mother Nature, kidding, sorta. No really; I immediately think of comfort dishes. Cheesy, gooey dishes that are so rich they keep you full and happy for hours on end! One evening I was feeling like a bit of a fiesta so I set out to make a lighter dish that was a way less time consuming than making a full Mexican spread. Let’s be honest, I had a margarita calling my name.
Bell peppers and onions are caramelized until nutty and sweet, then seasoned with spices for a flavor kick. The mixture is then simmered in homemade enchilada sauce. Have you ever made enchilada sauce? It is SO stinkin simple plus the flavors are out of this world. You will never go back to store bought. Once the mixture is heated, I throw in cooked quinoa and green chiles for a little extra heat because what are fajitas without a spicy finish? Oh you didn’t think I forgot about the cheese did you? Perfectly creamy, melty cheese makes any mexican dinner and it completes this dish for sure. I have been obsessed with Kraft’s new Jalapeno White Cheddar Cheese that I have been sneaking it into every dish I can. Its out of this world delicious. Think of the possibilities of homemade cheese dip!
With every flavor of chicken fajita’s jam packed into a comforting, simple and skinny winter casserole you will save enough room for a delicious margarita! Ole!
Ingredients
- 1 lb chicken, cooked and shredded
- 2 Tbsp olive oil
- 1/2 white onion, diced
- 1/2 red onion, diced
- 1/2 each red, yellow and green bell pepper, diced
- 1 Tbsp chile powder
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1/4 tsp paprika
- 1/8 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup black beans
- 1 can diced green chiles
- 1 cup Enchilada Sauce
- 3/4 cup + 1/2 cup Kraft White Cheddar Cheese, shredded
- 1 cup cooked quinoa
- Garnishes: Green Onion, Jalapenos, extra shredded cheese
Instructions
- Preheat oven to 350 degrees.
- In a large sauce pan, heat olive oil. Add onion and peppers. Saute for 10 minutes or until onions are caramelize and soft. Add spices and combine well.
- Add blacked beans, green chiles, enchilada sauce and shredded chicken.
- In large bowl, combine chicken mixture, quinoa and 3/4 cup shredded cheese.
- Add to greased 9x13 baking dish. Top with remaining 1/2 cup cheese.
- Bake for 10 - 15 minutes, or until heated through.
- Broil for 1 - 2 minutes until cheese is melted completely.
- Let sit for 5 minutes then serve with garnishes and a margarita!
Latest posts by Megan Link (see all)
- Creme Brulee Baked Oatmeal - March 6, 2014
- {Lighter} Chicken Fajita Casserole - February 5, 2014
Pinned! This looks & sounds delicious.
Thank you Melissa! I hope you enjoy it!