King Ranch Chicken and Quinoa Casserole

🧂 Ingredients

• 1 3/4 cups cooked quinoa
• 5 teaspoons olive oil
• 2 cups chopped seeded poblano pepper (about 3 medium)
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 2 cups unsalted chicken stock
• 1/4 teaspoon kosher salt
• 1 (14.5-ounce) can unsalted fire-roasted tomatoes
• 1 (4-ounce) can mild chopped green chiles
• 6 ounces skinless
• 5 ounces reduced-fat cheddar cheese

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°.

2. 2

   Combine cooked quinoa and 1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400° for 14 minutes.

3. 3

   Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in flour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 5 ounces cheese. Bake at 400° for 25 minutes.