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Southwest Chicken Quinoa Casserole (Simple & Budget-Friendly)
Ingredients
  • Cooking spray
  • 1 lb. boneless, skinless chicken, cooked and diced* (about 2 to 2 ½ cups cooked)
  • 2 teaspoons chili powder
  • ½ teaspoon ancho chili powder or an additional ½ teaspoon chili powder for less heat
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoons smoked paprika or regular paprika
  • 1 teaspoon fine salt
  • ½ cup dry quinoa (uncooked)
  • 1 (14-oz) can fire-roasted canned tomatoes
  • 1 (8-oz) can tomato sauce
  • 1 cup water or low-sodium chicken broth
  • 1 medium bell pepper, diced (any color)
  • 1 jalapeno, seeds and membranes removed, diced (omit for less heat)
  • 1 (10- oz) bag frozen cauliflower rice
  • 1 (15-oz) can black beans, drained and rinsed or (may sub 1 ½ cups cooked lentils)
  • 1 ½ cups frozen corn
  • 1 (4-ounce) can diced green chiles
  • 8 ounces (one block or bag) shredded colby jack or cheddar cheese (2 to 2 ½ cups), divided
  • Optional toppings: sour cream, salsa, chopped fresh cilantro, green onion, jalapeño slices, fresh lime wedges, sliced or diced avocado, etc.
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