Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spicy lime chicken and quinoa casserole. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Spicy Lime Chicken and Quinoa Casserole is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Spicy Lime Chicken and Quinoa Casserole is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have 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. Make ready quinoa mixture
2. Get red quinoa
3. Make ready red onion
4. Make ready garlic cloves
5. Take butter
6. Take diced tomatoes with habanero
7. Prepare Chipotle powder
8. Get cayenne pepper
9. Prepare Lime Chicken
10. Prepare boneless chicken breasts
11. Make ready McCormick Grillmates Majito Lime seasoning
12. Take topping
13. Make ready Mexican cheese blend
14. Make ready black olive slices
15. Get jalapeño slices
16. Get grilled majito lime chicken
17. Get layer
18. Prepare black beans
19. Get small white tortillas
20. Get quinoa mixture

Steps 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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