POULTRY Green Chile Chicken Enchilada Casserole SERVES 6 • 11/4 cups per serving PREP TIME 15 minutes COOK TIME 1 hour–1 hour and 10 minutes TOTAL TIME 1 hour and 15 minutes– 1 hour and 25 minutes Ingredients Cooking spray 1 cup low-sodium chicken broth 1 cup uncooked quinoa, rinsed and drained 4 ounces low-fat shredded cheddar cheese (about 1 cup) 1/2 pound boneless, skinless chicken breasts, cooked without Toppings (optional) salt, all visible fat discarded, shredded 1 medium zucchini, diced Diced tomatoes 1 cup black beans, rinsed and drained Diced avocado 1/2 cup diced red bell pepper Chopped fresh cilantro 1 4-ounce can diced green chiles Diced red onion 2 medium green onions, thinly sliced Low-fat plain Greek yogurt 1¼ cups green enchilada sauce or red enchilada sauce Directions Nutrition Analysis (per serving) Calories 205 1 . Preheat the oven to 350°F . Lightly spray a 13 x 9 x 2-inch Total Fat 5 .5 g baking dish with cooking spray . Saturated Fat 2.0 g 2 . Spread the quinoa in a single layer on the bottom of the dish . Trans Fat 0.0 g Polyunsaturated Fat 1.0 g 3 . Spread the chicken, zucchini, beans, bell pepper and green Monounsaturated Fat 0.5 g onions over the quinoa . Cholesterol 10 mg 4 . In a large glass measuring cup or bowl, whisk together the Sodium 380 mg enchilada sauce and broth . Pour over the quinoa mixture . Carbohydrates 23 g 5 . Cover the baking dish with aluminum foil . Bake for 45 Fiber 3 g minutes . Remove the foil . Bake for 10 to 15 minutes . Total Sugars 3 g Protein 16 g 6 . Sprinkle the cheese all over the top of the casserole . Bake for 5 to 10 minutes, or until the cheese is melted . Dietary Exchanges 7 . Top with the tomatoes, avocado, cilantro, red onion and yogurt . 2 lean meat, 11/2 starch This recipe from Cabot Creamery Cooperative, Inc. is an American Heart Association Heart-Check Certified Recipe. 10