Four Can Mexican Casserole

Ingredientai

1 pound boneless skinless chicken breasts, cooked and shredded

2 cups cooked quinoa

1 (14-ounce) can whole kernel corn, drained

1 (15-ounce) can black beans, drained and rinsed

1 (10-ounce) can Rotel

1 (7-ounce) can diced green chiles

1 cup salsa verde

1 teaspoon cumin

1 cup shredded Mexican blend cheese

sour cream

limes

chopped cilantro

Nurodymai

Heat oven to 375 degrees F. Lightly grease a 9 x 13-inch baking dish.

In a large bowl combine the chicken, quinoa, corn, black beans, Rotel, green chiles, salsa and cumin. Mix well.

Pour into the baking dish, top with the shredded cheese and bake for 20 minutes until hot and the cheese has melted.

Serve with sour cream, limes and chopped cilantro.