30 Minute Quinoa Enchilada Casserole

Team No Dishes is back at it again! We love these soup and meal mixes from Santa Barbara Soups. The Quinoa Enchilada Casserole is definitely a show stopper of flavors. Beans, corn, sweet potatoes and quinoa in a rich enchilada flavored sauce make it a colorful, healthy and delicious choice. Add some grilled chicken, steak, or your favorite protein to really make it shine. Serve this at your next dinner party. It's that good! (Serves 4-6)

Ingredients

• Santa Barbara Soups Quinoa Enchilada Mix
• 1 Tablespoon olive oil
• 1 avocado
• Cilantro, for garnish
• 1-2 cups cooked, shredded chicken (optional)
• 1 cup shredded cheese (optional)

Stove Top Instructions

1. Add mix to 3 cups of water and 1 Tablespoon of olive oil and stir.
2. Bring to a boil, cover and simmer on LOW until quinoa absorbs all the water and is tender (about 15 minutes).
3. Remove from heat and let sit for 10 minutes. If you want to add in a cooked protein like shredded chicken or cheese, mix that in when you remove from heat.
4. Serve hot, garnished with chopped cilantro and sliced avocado!

Oven Instructions

1. Add soup mix to 3 cups of water and 1 Tablespoon of olive oil and stir.
2. Bring to a boil, cover and simmer on LOW until quinoa absorbs all the water and is tender (about 15 minutes).
3. Immediately pour the warm mixture out of the pot into a lightly oiled casserole dish with an additional 1/4 cup of water.
4. Stir in cooked chicken, shredded cheddar or Mexican blend cheese and sprinkle a little (or a lot) more cheese on top.
5. Bake at 350°F for 20 minutes or until cheese is golden brown and bubbly.
6. Garnish with chopped cilantro and sliced avocado and serve hot!