Ok, two posts in one day.
I’ve been away a long time so sue me.
So last post was a bit blah blah blah life sucks. And this one is more… yum. That was a pretty good dinner I made.
I pinned this recipe for a Crispy Quinoa Bake a few weeks ago and figured I’d try it eventually. Tonight I was planning on making my chicken enchilada lasagna until I realized that the tortillas that I had were freezer burned. Bummer. But I figured I take the idea from the above recipe, mash it with my enchilada lasagna recipe and see how it turned out.
If you’ve read this blog at all you know I pretty much suck at recipes.
Basically I made some quinoa (kinda from the recipe above). In a sautee pan I mixed, some shredded chicken, 1/2 block of cream cheese, a can of drained Ro-Tel, most of a drained can of black beans, about 1/2 of a can of drained corn, and a can of green enchilada sauce.
When the quinoa was cooked I mixed it all up and poured it into a greased casserole dish.
Baked it for 30 minutes then topped it with some shredded cheese and baked it a bit longer until it was bubbly and brown.