This Chicken Enchilada Quinoa bake is gluten free, packed with protein and loads of cheese. This casserole is a true crowd-pleaser. If you’re a fan of traditional enchiladas, you’ll love this slightly healthier version.
AUTHENTIC SALSA VERDE === ■5 Tomatillos ■8 to 10 Serrano (spicy) or Jalepeño (mild) Peppers ■Salt ■Cilantro === Remove husk from Tomatillos & stems from peppers (may remove seeds for an even milder taste) Cover peppers & tomatillos with water & boil for about 2 minutes. Drain & blend until smooth, then add salt & chopped cilantro.