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.
Serve with Deconstructed Mexican Street Corn!