Instructions:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant.
• In a large mixing bowl, combine the cooked quinoa, shredded chicken, black beans, diced green chiles, and enchilada sauce. Add the sautéed onion and mix everything together until well combined.
• Spread half of the quinoa mixture evenly in the bottom of a greased 9x13 baking dish. Sprinkle half of the cheddar and mozzarella cheeses over the top. Add the remaining quinoa mixture, and top with the rest of the cheese.
• Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the casserole from the oven, and let it cool for a few minutes. Serve warm, garnished with freshly chopped cilantro and lime wedges.