Mexican Chicken Casserole
Looking for a healthy, easy, and flavor-packed dinner the whole family will love?
This Mexican Chicken Casserole has it all—juicy chicken, fiber-rich black beans, fluffy quinoa, and melty cheese, all baked into one satisfying dish.
The best part? It’s simple, customizable, and meal-prep friendly—make it once and enjoy leftovers for days.
Whether you’re feeding a hungry family or need a no-fuss recipe for busy nights, this casserole never disappoints.
Let’s get cooking!
For Mexican Chicken Casserole
- Chicken – Boneless, skinless chicken breasts, cut into bite-size pieces. Perfect for a lean protein that soaks up all the flavors.
- Quinoa – A healthy, protein-packed base that makes this casserole extra filling and nutritious.
- Bell Peppers – Green and red bell peppers add a burst of color and natural sweetness to the dish.
- Onion – Adds savory depth to the casserole and balances the other flavors.
- Chili Powder & Cumin – These spices bring warmth and earthiness to the dish, giving it that perfect Mexican flair.
- Black Beans – Rinsed and drained, they add fiber and texture, making the casserole hearty and satisfying.
- Fire-Roasted Tomatoes – Provides a smoky, rich flavor to the casserole that pairs perfectly with the spices.
- Greek Yogurt – A creamy, tangy ingredient that gives the casserole its rich texture without the heaviness of sour cream.
- Cheese – A blend of sharp cheddar and mozzarella for that melty, cheesy goodness that everyone loves.
Cilantro – Fresh cilantro to garnish, adding a burst of brightness and freshness to finish off the dish.
Mexican Chicken Casserole
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.
1. Can I use rotisserie chicken to save time?
Definitely! Grab a rotisserie chicken and shred it up for a super quick option. It’s a time-saver without sacrificing flavor!
2. Do I need to cook the quinoa first?
Yes! You want the quinoa cooked and fluffy before mixing it into the casserole. This way, it soaks up all those amazing flavors.
3. Can I prep this casserole in advance?
Yes! You can assemble the casserole up to 24 hours ahead. Just pop it in the fridge, then bake it when you’re ready to eat!
4. Can I substitute Greek yogurt for something else?
If Greek yogurt’s not your thing, go ahead and swap it for sour cream or a dairy-free option like cashew cream. It’ll still be creamy and delicious!
5. How do I make it spicier?
Want more heat? Add some diced jalapeños, extra cayenne pepper, or a splash of your favorite hot sauce! It’ll kick up the flavor for sure.
