Chicken – good. Green chiles – good. Quinoa – good! Check out this new (slightly healthier twist) on King Ranch Casserole.
King Ranch Chicken and Quinoa Casserole
Original recipe here
- 1 3/4 c cooked quinoa
- 5 t olive oil
- 2 c chopped seeded poblano pepper (about 3 medium)
- 1 1/2 c chopped onion
- 1 T minced garlic
- 2 T all-purpose flour
- 2 t ground cumin
- 1 t ancho chile powder
- 2 c unsalted chicken stock
- 1/4 t kosher salt
- 1 (14.5-oz) can unsalted fire-roasted tomatoes
- 1 (4-oz) can mild chopped green chiles
- 1 1/2 c. skinless, boneless rotisserie chicken breast, shredded
- 3/4 c reduced-fat cheddar cheese, shredded
Preheat oven to 400F. Combine cooked quinoa and 1 t olive oil. Spread quinoa on a parchment-lined baking sheet; bake for 14 minutes. Heat a large Dutch oven over medium-high heat. Add remaining 2 toil; swirl. Add poblano pepper, onion, and garlic; saute 5 minutes. Stir in flour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining cheese. Bake at 400° for 25 minutes.
