Quinoa Chicken Enchilada Casserole

Oops forgot to take another picture! Trust me, so delicious! 

Ingredients

• 1 cup quinoa
• 1 (10-ounce) can enchilada sauce
• 1 (4.5-ounce) can green chilies, drained
• 1/2 cup corn kernels, frozen, canned or roasted
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced
• rotisserie chicken

Instructions

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese, and as much rotisserie chicken as you want. 
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.