Ingredients

• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1 c. Organic Quinoa
• 2 c. THRIVE Seasoned Chicken Slices - Freeze Dried
• 3/4 c. THRIVE Instant Black Beans
• 1/4 c. THRIVE Green Chili Peppers - Freeze Dried
• 1 tbsp. Chili Powder
• 2 c. Enchilada Sauce
• 1/2 c. THRIVE Shredded Cheddar Cheese - Freeze Dried dry
• 2 c. THRIVE Shredded Monterey Jack Cheese - Freeze Dried prepared
• 1 tbsp. Cilantro

Directions

1. In a medium saucepan add the first 6 ingredients; chopped onions, Quinoa, sliced chicken, black beans, chiles and chili powder. Add 4 c. of water and mix well. Bring to a boil.
2. Once boiling, cover and lower heat to medium-low to simmer for 25 minutes or until most of the liquid is absorbed.
3. Preheat the oven to 350 degrees and spray a full size casserole dish.
4. Mix 1 c. of the enchilada sauce and dry cheddar cheese with the chicken/Quinoa mix. Spread into the baking dish and spread out the last of the remaining enchilada sauce on top. Cover with the prepared shredded Monterey Jack Cheese. Bake until gold and bubbly about 10-15 minutes.
5. Top casserole with a sprinkle of Cilantro and serve in bowls and top with optional topping; sliced avacados, sour cream, black olives and iceburg lettuce to add some fresh cool crunch!