Quick and Healthy Chicken Enchilada Casserole

Prepare the  enchilada  sauce in a blender.

Mix shredded cooked chicken with cooked quinoa and enchilada sauce. 

Layer torn corn tortillas in a baking dish.

Layer the chicken  mixture and  remaining tortillas. 

Top with shredded cheese.

Bake for 15-20 minutes.

Dig in!

Serve with Deconstructed Mexican Street Corn!

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