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Preheat your oven to 350°F and get an 8x8 baking dish ready. If you haven't already, boil and shred your chicken breast, and cook the quinoa according to package directions.
You'll need 1 cup of cooked quinoa for the casserole.
In a medium mixing bowl, combine the 2 tablespoons cilantro, 1 cup shredded cheese, cooked quinoa, canned tomatoes with green chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste. Mix everything thoroughly until well combined.
Pour this mixture into your prepared 8x8 baking dish, then top with the remaining 1 cup of shredded cheese. Bake for 15 minutes, until the cheese is bubbly and lightly golden.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
