Quinoa-Chicken Enchilada Casserole With Homemade Sauce First I have a disclaimer-my computer is trying to die and refuses to format correctly. So I am having to trick it on occasions like tonight. Unfortunately there is a huge open space to the right of this column and up above the recipe title that refuses to be nice and just go away. So please ignore that. It'll be interesting to see what it does tomorrow. Yesterdays post took me about 6 hours to post 45 minutes worth of info. Today is only about  1 &  1/2 hours, but with this ridiculous space problem! This is a wonderful, light but hearty dish for those cold weather nights. Those protein-packed little seeds are great for soaking up the enchilada sauce, and then there's the part we all love - cheese! And we don't skimp on our cheese in this household. I used sharp cheddar and jack, but you could use whatever kind is your favorite. We love it when it's time to take it out of the oven, the cheese is all bubbly, melted to oozing perfection and has a crispy top to it all. Wow!