Make ahead; freeze, thawing in the fridge overnight. Easy to make using Rotisserie chooked, chopped chicken!
Ingredients
4cupschicken broth, divided
1 1/2cupsuncooked quinoa
1Tbsp.olive oil
2cupscooked chicken, chopped (you can use rotsserie chicken)
115 oz canblack beans, drained
1teaspoonkosher salt, divided
1/2teaspoonblack pepper, divided
2teaspoontaco seasoning
2cupsfresh corn, cut from the cob
1red or orange bell pepper, seeded and diced
1red onion, diced
3clovesgarlic, minced
2Tbsp.unsalted butter
2Tbsp.gluten-free flour, or use regular purpose flour
1cup1% milk
2teaspoondried oregano
2Tbsp.dried cilantro
3cupsfreshly grated Mozzarella cheese, or Mexican blend
Instructions
Bring 3 cups chicken broth to a boil in a saucepan, then add the quinoa. Reduce heat to a simmer, cover, and let cook until the liquid has been mostly absorbed and the quinoa is tender, about 15 minutes, depending on the brand of quinoa you purchase. Keeping the pan covered, remove from heat and let stand 10 minutes. Uncover, lightly fluff with a fork, and set aside.
Preheat oven to 350 degrees. Spray an 9×13-inch baking dish with nonstick spray.
Heat 1 Tbsp. olive oil in a large, deep skillet over medium heat. Add onion, diced bell pepper, corn, and garlic. Add the salt and pepper and taco seasoning. Cook for about 5 minutes. Add in the chicken and beans; mix well, and remove to a large bowl.
In the same pan, melt the butter; sprinkle the flour over the top and briskly whisk (it will be gooey). Cook for 30 seconds, and then pour in the remaining 1 cup chicken broth and the milk. Salt and pepper to taste.
Whisk constantly, breaking up any lumps; add 2 cups of cheese and mix well. Add the oregano. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often.
Remove skillet from heat, and pour into the quinoa and chicken mixture. Pour into the prepared baking dish; sprinkle the top with the remaining 2 cups of cheese. Sprinkle with dried cilantro.
Bake for 20-25 minutes, until the top is golden and bubbly. Let cool 10 minutes, then serve with your favorite toppings, such as sour cream, salsa, green onions, or fresh tomatoes.