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Ingredients - Spicy Lime Chicken and Quinoa Casserole:

1. Require for quinoa mixture
2. Give 4 oz for red quinoa
3. Prepare 1 for red onion
4. Provide 3 for garlic cloves
5. Require 12 tbsp of butter
6. Take 2 can for diced tomatoes with habanero
7. Prepare - Chipotle powder
8. Give cayenne pepper
9. Make ready - Lime Chicken
10. Prepare 2 lb for boneless chicken breasts
11. Require 1 envelope for McCormick Grillmates Majito Lime seasoning
12. Prepare of topping
13. Provide 16 oz Mexican cheese blend
14. Make ready 16 oz black olive slices
15. Provide 16 oz jalapeño slices
16. Need 1 lb for grilled majito lime chicken
17. Require of layer
18. Provide 2 can for black beans
19. You need 20 small white tortillas
20. Require 1 for quinoa mixture

Spicy Lime Chicken and Quinoa Casserole start cooking:

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

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