Spicy Lime Chicken and Quinoa Casserole

• 4 oz red quinoa
• 1 red onion
• 3 garlic cloves
• 12 tbsp butter
• 2 can diced tomatoes with habanero
• 2 lb boneless chicken breasts
• 1 envelope McCormick Grillmates Majito Lime seasoning
• 16 oz Mexican cheese blend
• 16 black olive slices
• 16 oz jalapeno slices
• 1 lb grilled majito lime chicken
• 2 can black beans
• 20 small white tortillas
• 1 quinoa mixture

1. Mix Majito Lime seasoning according to the envelope.
2. Marinade chicken for at least 24 hours.
3. Cook quinoa according to package, then transfer to a large mixing bowl.
4. Add 4 tablespoons of butter so that it doesn't clump.
5. Stir together.
6. Chop onion and garlic and add to the quinoa.
7. Stir together.
8. Add 2 cans of diced tomatoes with habanero, drained to quinoa mix.
9. Add cayenne pepper and Chipotle powder as desired.
10. Stir together.
11. Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture.
12. Cook for approximately 10 minutes, while stirring occasionally.
13. Grill chicken, do not let it get dry.
14. Let cool for about 5-10 minutes and chop into small chunks.
15. In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
16. Add quinoa mixture to baking pan.
17. Spread evenly.
18. Add 1 can of black beans, drained to baking pan.
19. Spread evenly.
20. Layer 4 small tortillas.
21. Add approximately 1 pound of chicken to pan.
22. Add 8 ounces of jalapeno slices and olives to pan.
23. Top off with 8 ounces of Mexican cheese.
24. Bake at 350F for 10 minutes.
25. Cut casserole into 8 sections.
26. Repeat steps 7-12 to make the second pan.

red quinoa, red onion, garlic, butter, tomatoes, chicken breasts, black olive slices, grilled majito, black beans, white tortillas, quinoa

Taken from cookpad.com/us/recipes/343189-spicy-lime-chicken-and-quinoa-casserole (may not work)