Cheesy Chicken Enchilada Quinoa Casserole

Ingredients

• avocado - 1 small

  1 small Avocado (chopped)

• pepper - 0.5 tsp

  ½ tsp black pepper

• black beans - 15 oz

  1 (15oz) can of black beans (I like the low sodium version)

• canned tomatoes - 10 oz

  1 (10oz) can of tomatoes with green chilis

• chili powder - 0.5 tsp

  ½ tsp chili powder

• quinoa - 1 cup

  1 cup cooked quinoa

• cumin - 0.5 tsp

  ½ tsp cumin

• verde enchilada sauce - 10 oz

  1 (10oz) can of verde enchilada sauce

• cilantro - 2 Tbsp

  fresh cilantro (2Tbsp and 2 tsp separated)

• green onion tops - 4 servings

  green onion tops (chopped)

• roma tomato - 1

  1 Roma tomato (chopped)

• salt - 4 servings

  salt to taste

• cheese - 2 cups

  2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)

• chicken breast - 1

  1 boneless skinless chicken breast (boiled and shredded)

• corn - 15 oz

  1 (15oz) can of sweet corn (you are only going to use half of the can)

• pepper - 0.5 tsp

  ½ tsp white pepper