In a large mixing bowl combine the cooked quinoa, green chilies, corn, black beans, and 1/4 cup of cilantro. Stir in 1 cup of cheese and mix well. Place into the casserole dish and spread out. Top with the enchilada sauce and remaining cheese.
Cover with foil and bake until hot and the cheese is melted, about 20-25 minutes.
To serve, top with avocado, jalapenos, scallions, and cilantro. Cut into 6 pieces, lasagna style, top the slices with sour cream (optional), and serve right away.
OPTIONAL - rotisserie shredded chicken can be added to the dish, at step 5.