Yes, you can prepare this dish in advance and freeze it for a later date. Just leave off the avocado and tomato. Add those after you have defrosted it and you are ready to actually bake and serve the enchilada casserole. You can freeze wither individual portions or an entire pan of it, depending upon your needs.

Just make sure that any cooked ingredients have completely cooled to room temperature before you wrap it for the freezer. Likewise, when you get ready to bake it, make sure that it has completely thawed and come to room temperature before you put it in the oven.

 

INGREDIENTS

1 cup quinoa

1 (10-ounce) can Old El Paso™ mild enchilada sauce

1 (4.5-ounce) can Old El Paso™ chopped green chilies, drained

½ cup corn kernels, frozen, canned or roasted

½ cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

½ teaspoon cumin

½ teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

¾ cup shredded cheddar cheese, divided

¾ cup shredded mozzarella cheese, divided

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced

 

INSTRUCTIONS

 

Cook quinoa according to package directions in a large saucepan with a lid. Set aside.

Preheat oven to 375 degrees F. Lightly grease or spray an 8×8-inch or 2 quart baking dish.

In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Mix to combine well, Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses and place into oven. Bake until bubbly and the cheeses have melted, about 15 minutes.

Serve immediately, garnished with avocado and tomato, if desired.

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Quick Tip:  Want to dice your avocado quickly and efficiently? Don’t bother peeling it and trying to handle a slippery avocado! Instead, cut it in half and remove the seed. Now take your knife and make slices down the length the size you want your diced pieces to be. Don’t pierce the skin. Do the same thing across the width. Now take a spoon and run it between the skin and the flesh, scooping out the flesh – perfect dice (or slices) every time.

Recipe and image courtesy of Chung-Ah at Damn Delicious