Mexican Chicken Casserole

If you’re looking for a dish that warms the soul and fills the belly, look no further than this Mexican Chicken Casserole. Packed with vibrant flavors and wholesome ingredients, this casserole not only satisfies your hunger but also brings a fiesta to your dinner table. With layers of seasoned chicken, colorful vegetables, and a creamy topping, this dish is perfect for a family dinner or meal prep for the week ahead. The best part? It’s easy to make and even easier to love!

Why Cooks Rave About It

Mexican Chicken Casserole is a delightful blend of textures and flavors. The tender chicken melds beautifully with the crunchy bell peppers and creamy yogurt, while the spices provide that signature Mexican flair. Cooks rave about its versatility; you can customize it with your favorite ingredients or whatever you have on hand. Plus, it’s a one-dish meal, which means less cleanup and more time to enjoy your culinary creation with family and friends.

What You’ll Gather

• 1 cup uncooked quinoa
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 2 large breasts)
• 1 tablespoon, plus 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon minced garlic (about 2 cloves)
• 1 can fire-roasted diced tomatoes (15 ounces), well drained
• 1 can black beans (15 ounces), rinsed and drained
• 1 cup plain nonfat Greek yogurt
• 1 cup freshly grated sharp cheddar cheese, divided
• 1 cup freshly grated mozzarella cheese, divided
• Fresh cilantro for serving

Equipment Breakdown

• Large skillet: For sautéing the vegetables and chicken.
• Medium saucepan: To cook the quinoa.
• 9×13 inch baking dish: For assembling and baking the casserole.
• Mixing bowls: For combining ingredients.
• Measuring cups and spoons: To ensure accurate ingredient quantities.
• Wooden spoon or spatula: For stirring and mixing.

Mexican Chicken Casserole: How It’s Done

Step 1: Cook the Quinoa

Start by rinsing the quinoa under cool water. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside.

Step 2: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 3-4 minutes. Then, add the green and red bell peppers, cooking until they are tender, about 5 minutes.

Step 3: Cook the Chicken

Add the bite-sized chicken pieces to the skillet with the sautéed vegetables. Season with 1 tablespoon + 2 teaspoons of chili powder, 1 teaspoon of ground cumin, kosher salt, ground black pepper, cayenne pepper, and minced garlic. Cook, stirring frequently, until the chicken is cooked through and no longer pink, about 7-10 minutes.

Step 4: Combine the Ingredients

Once the chicken is cooked, stir in the well-drained fire-roasted diced tomatoes and rinsed black beans. Mix in the cooked quinoa and half of the cheddar and mozzarella cheeses. Stir until everything is well combined.

Step 5: Assemble the Casserole

Preheat your oven to 350°F (175°C). Transfer the chicken and quinoa mixture into a greased 9×13 inch baking dish. Spread it out evenly, and then dollop the plain Greek yogurt over the top. Sprinkle the remaining cheddar and mozzarella cheeses evenly across the casserole.

Step 6: Bake to Perfection

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. The edges should be slightly golden brown.

Step 7: Garnish and Serve

Once done, remove the casserole from the oven and let it sit for about 5 minutes. Garnish with fresh cilantro before serving. Enjoy your hearty, flavorful Mexican Chicken Casserole!

Budget & Availability Swaps

• Quinoa: Substitute with brown rice or couscous for a different grain.
• Chicken breasts: Ground turkey or shredded rotisserie chicken can work well.
• Black beans: Any canned beans or even lentils can be a great alternative.
• Cheeses: Use any combination of cheeses you love, such as pepper jack for a little heat.

If You’re Curious

This Mexican Chicken Casserole is not only delicious but also packed with nutrients. Quinoa is a fantastic source of protein and fiber, making it a wholesome base for this dish. The combination of spices adds a depth of flavor that keeps your taste buds dancing. It’s also a great way to sneak in some veggies, making it a balanced meal that everyone will love.

How to Store & Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions until heated through, or place the entire casserole in a preheated oven at 350°F (175°C) until warmed. This dish also freezes well; just cover tightly with foil or plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Quick Q&A

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I make this dish vegetarian?

Yes! Simply omit the chicken and add more beans or vegetables to make it a hearty vegetarian option. You can also use plant-based cheese for the topping.

What can I serve with this casserole?

This Mexican Chicken Casserole is a complete meal on its own, but you can serve it with a side of avocado slices, a fresh salad, or tortilla chips for some crunch!

How spicy is this casserole?

The level of spiciness can be adjusted based on your taste. If you prefer less heat, reduce the cayenne pepper or omit it altogether. You can always add hot sauce when serving for those who like it spicier!

More from the Kitchen

• Easy Chicken Enchiladas
• Vegetarian Stuffed Peppers
• Creamy Avocado Pasta
• Spicy Black Bean Soup

Serve & Enjoy

Now that you’ve crafted this beautiful Mexican Chicken Casserole, it’s time to dig in and share with your loved ones! This dish is sure to become a staple in your home, filling your kitchen with warmth and laughter. So gather around the table, serve generous portions, and enjoy the delightful flavors of this comforting meal. Happy cooking!

Mexican Chicken Casserole

This Mexican Chicken Casserole is a fiesta of flavors! Easy to make and perfect for family meals, it's sure to be a favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked quinoa
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 2 large breasts)
• 1 tablespoon chili powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon minced garlic (about 2 cloves)
• 1 can fire-roasted diced tomatoes (15 ounces), well drained
• 1 can black beans (15 ounces), rinsed and drained
• 1 cup plain nonfat Greek yogurt
• 1 cup freshly grated sharp cheddar cheese , divided
• 1 cup freshly grated mozzarella cheese , divided
• Fresh cilantro for serving

Equipment

• Large Skillet
• Medium Saucepan
• 9x13 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Start by rinsing the quinoa under cool water. In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside.
2. In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 3-4 minutes. Then, add the green and red bell peppers, cooking until they are tender, about 5 minutes.
3. Add the bite-sized chicken pieces to the skillet with the sautéed vegetables. Season with 1 tablespoon + 2 teaspoons of chili powder, 1 teaspoon of ground cumin, kosher salt, ground black pepper, cayenne pepper, and minced garlic. Cook, stirring frequently, until the chicken is cooked through and no longer pink, about 7-10 minutes.
4. Once the chicken is cooked, stir in the well-drained fire-roasted diced tomatoes and rinsed black beans. Mix in the cooked quinoa and half of the cheddar and mozzarella cheeses. Stir until everything is well combined.
5. Preheat your oven to 350°F (175°C). Transfer the chicken and quinoa mixture into a greased 9x13 inch baking dish. Spread it out evenly, and then dollop the plain Greek yogurt over the top. Sprinkle the remaining cheddar and mozzarella cheeses evenly across the casserole.
6. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. The edges should be slightly golden brown.
7. Once done, remove the casserole from the oven and let it sit for about 5 minutes. Garnish with fresh cilantro before serving. Enjoy your hearty, flavorful Mexican Chicken Casserole!

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, microwave individual portions until heated through.
• This dish also freezes well; cover tightly and freeze for up to 3 months.