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Instructions

• Set Oven to 375F
• Cook quinoa according to package instructions and set aside.
• In a pot, bring water to a boil. Add raw chicken breasts and cook for 10 minutes until the chicken breasts are completely cooked. Pull the chicken apart and place the pieces in a large bowl.
• Add brown rice, beans, corn and homemade enchilada sauce. Mix together with a spatula. If you find the mixture to be too dry, add more sauce or some tablespoons of low sodium chicken broth. This is a personal preference.
• Add chopped cilantro (if desired). Mix together.
• To a large baking dish or individual baking tins, add the mixture. Top the casserole dish with the cheese or top each individual baking tin with about 1/4 cup of the cheese.
• Bake in the oven for 25 minutes or until the cheese is golden brown.
• The tins can be frozen for later use. Allow the casserole to cool down nearly to room temperature, then wrap it in foil and place it in the freezer.