Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy lime chicken and quinoa casserole. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Spicy Lime Chicken and Quinoa Casserole is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spicy Lime Chicken and Quinoa Casserole is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook spicy lime chicken and quinoa casserole using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Spicy Lime Chicken and Quinoa Casserole:

1. Take quinoa mixture
2. Make ready 4 oz red quinoa
3. Make ready 1 red onion
4. Get 3 garlic cloves
5. Prepare 12 tbsp butter
6. Prepare 2 can diced tomatoes with habanero
7. Take Chipotle powder
8. Make ready cayenne pepper
9. Get Lime Chicken
10. Make ready 2 lb boneless chicken breasts
11. Take 1 envelope McCormick Grillmates Majito Lime seasoning
12. Make ready topping
13. Make ready 16 oz Mexican cheese blend
14. Make ready 16 oz black olive slices
15. Make ready 16 oz jalapeño slices
16. Prepare 1 lb grilled majito lime chicken
17. Take layer
18. Take 2 can black beans
19. Take 20 small white tortillas
20. Make ready 1 quinoa mixture

Instructions to make Spicy Lime Chicken and Quinoa Casserole:

1. Mix Majito Lime seasoning according to the envelope. Marinade chicken for at least 24 hours.
2. Cook quinoa according to package, then transfer to a large mixing bowl. Add 4 tablespoons of butter so that it doesn't clump. Stir together.
3. Chop onion and garlic and add to the quinoa. Stir together.
4. Add 2 cans of diced tomatoes with habanero, drained to quinoa mix. Add cayenne pepper and Chipotle powder as desired. Stir together.
5. Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture. Cook for approximately 10 minutes, while stirring occasionally.
6. Grill chicken, do not let it get dry. Let cool for about 5-10 minutes and chop into small chunks.
7. In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
8. Add quinoa mixture to baking pan. Spread evenly.
9. Add 1 can of black beans, drained to baking pan. Spread evenly. Layer 4 small tortillas.
10. Add approximately 1 pound of chicken to pan.
11. Add 8 ounces of jalapeño slices and olives to pan. Top off with 8 ounces of Mexican cheese.
12. Bake at 350°F for 10 minutes. Cut casserole into 8 sections.
13. Repeat steps 7-12 to make the second pan.

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