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Mexican Chicken Casserole

A healthy and easy Mexican Chicken Casserole made with quinoa, fresh vegetables, black beans, and cheese. This creamy, flavorful dish is perfect for a crowd!
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Course: Main Dish
Cuisine: Mexican
Keyword: Chicken Casserole
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 277kcal

Ingredients

  • 1 cup uncooked quinoa
  • 1 tbsp 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-size pieces (about 2 large breasts)
  • 1 tbsp + 2 tsp chili powder
  • 1½ tso ground cumin
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp minced garlic (about 2 cloves)
  • 1 can (15 oz) fire-roasted diced tomatoes, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup plain nonfat Greek yogurt
  • ½ cup sharp cheddar cheese, freshly grated, divided
  • ½ cup mozzarella cheese, freshly grated, divided
  • Fresh cilantro for garnish

Instructions

Preheat & Prep:

  • Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with nonstick spray and set aside.

Cook the Quinoa:

  •  In a saucepan, bring 2 cups of water and the quinoa to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Sauté the Vegetables & Chicken:

  •  In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onion, green bell pepper, and red bell pepper, and sauté until slightly softened (about 5 minutes).

Cook the Chicken:

  •  Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Sauté until the chicken is fully cooked (about 4–5 minutes). Stir in the garlic and drained tomatoes, cooking for another minute.

Combine Ingredients:

  •  Remove from heat and stir in the black beans, cooked quinoa, Greek yogurt, ¼ cup of cheddar cheese, and ¼ cup of mozzarella cheese. Adjust seasoning if needed.

Assemble & Bake:

  • Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining cheddar and mozzarella cheese.

Bake & Broil:

  • Bake uncovered for 15 minutes, until the cheese is melted and the casserole is heated through. Then, broil for an additional 3–4 minutes until the cheese is lightly browned (watch carefully to prevent burning).

Serve:

  •  Let rest for 5 minutes. Garnish with chopped cilantro and serve warm.

Nutrition

Serving: 1g | Calories: 277kcal | Carbohydrates: 31g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 40mg | Fiber: 4g | Sugar: 5g
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