Cheesy Chicken Enchilada Quinoa Casserole

Ingredients

• 1 small avocado chopped ()
• 0.5 tsp pepper black
• 15 oz black beans low sodium canned (I like the version)
• 10 oz canned tomatoes with green chilis canned
• 0.5 tsp chili powder 
• 1 cup quinoa cooked
• 0.5 tsp cumin 
• 10 oz enchilada sauce canned
• 10 oz enchilada sauce canned
• 2 Tbsp cilantro leaves fresh separated
• 4 servings spring onion chopped
• 1  roma tomatoes chopped ()
• 4 servings salt to taste
• 2 cups cheese shredded kraft (my favorite is the Mexican 4 cheese blend and one bag equals two cups!)
• 1  chicken breast shredded boneless skinless boiled ( and )
• 15 oz corn sweet canned (you are only going to use half of the can)
• 0.5 tsp pepper white

Equipment

• oven
• mixing bowl
• baking pan

Directions

1. To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste.
2. Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
3. Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
4. Serve immediately.