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1
Mix Majito Lime seasoning according to the envelope.
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2
Marinade chicken for at least 24 hours.
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3
Cook quinoa according to package, then transfer to a large mixing bowl.
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4
Add 4 tablespoons of butter so that it doesn't clump.
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5
Stir together.
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6
Chop onion and garlic and add to the quinoa.
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7
Stir together.
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8
Add 2 cans of diced tomatoes with habanero, drained to quinoa mix.
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9
Add cayenne pepper and Chipotle powder as desired.
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10
Stir together.
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11
Using a 10 inch frying pan or larger, on medium heat, melt 4 tablespoons of butter and add half of the quinoa mixture.
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12
Cook for approximately 10 minutes, while stirring occasionally.
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13
Grill chicken, do not let it get dry.
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14
Let cool for about 5-10 minutes and chop into small chunks.
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15
In a glass 9x13 baking pan, layer the pan with with 6 small tortillas.
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16
Add quinoa mixture to baking pan.
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17
Spread evenly.
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18
Add 1 can of black beans, drained to baking pan.
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19
Spread evenly.
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20
Layer 4 small tortillas.
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21
Add approximately 1 pound of chicken to pan.
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22
Add 8 ounces of jalapeno slices and olives to pan.
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23
Top off with 8 ounces of Mexican cheese.
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24
Bake at 350F for 10 minutes.
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25
Cut casserole into 8 sections.
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26
Repeat steps 7-12 to make the second pan.
