Ingredients:

1 cup chicken broth (sauce)

½ cup sour cream (sauce)

1 large avocado peeled & de-seeded (sauce)

4 oz can diced green chilies (sauce)

1 tbsp sriracha (sauce)

1 lime juiced (sauce)

½ tsp cumin (sauce)

½ tsp black pepper (sauce)

½ tsp kosher salt (sauce)

2 tbsp fresh cilantro (sauce)

2 cups cooked & shredded chicken breasts boneless, skinless

1 cup quinoa cooked

10 small corn tortillas torn into strips

2 cups pepper jack cheese shredded

Directions:

1. Preheat the oven to 375°F.

2. Add all of the enchilada sauce ingredients to a blender or food processor, and blend together. Combine the shredded chicken, enchilada sauce and quinoa in a large bowl.

3. Place a layer of tortillas in the bottom of an oven-safe casserole dish.

4. Top with half of the chicken enchilada mixture.

5. Place another layer of tortillas on top, top with the remaining chicken enchilada mixture, then the shredded cheese.

6. Place into the oven and bake for 15-20 minutes.

Bon Appetit!