Mexican Chicken Casserole is a flavorful, comforting dish packed with zesty spices, tender chicken, and melty cheese. It’s easy to make, full of bold flavor, and perfect for feeding a hungry crowd or enjoying as a cozy family dinner.
Why We Love This Mexican Chicken Casserole Recipe
One of the best features of this recipe is its adaptability. The Mexican Chicken Casserole is incredibly versatile. You can modify it based on your dietary preferences, add your favorite veggies, or even switch up the proteins. It also serves as a fantastic solution for meal prep. You can whip up a big batch and have delicious leftovers for days or freeze portions for those busy nights when cooking is the last thing on your mind.
Not only does it offer convenience, but it’s also loaded with nutrients. Featuring wholesome ingredients like quinoa, veggies, and lean chicken, this casserole is both health-conscious and satisfying. You can enjoy every bite without feeling any guilt!
Ingredients for Mexican Chicken Casserole
You’re likely eager to gather the ingredients and dive into cooking, so let’s explore what you’ll need to whip up this Culinary delight. Below is a succinct list of everything you will need to make your Mexican Chicken Casserole come to life.
- 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-size pieces
- 1 tablespoon plus 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon minced garlic
- 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
- ½ cup freshly grated sharp cheddar cheese, divided
- ½ cup freshly grated mozzarella cheese, divided
- Fresh cilantro for serving
How to Make Mexican Chicken Casserole Directions
Now that you have your ingredients ready, let’s get started on preparing this delicious Mexican Chicken Casserole. Follow these straightforward steps to create a dish that will have your family raving.
- Preheat the oven. First things first—preheat your oven to 350 degrees F. While it heats, take a moment to coat a large casserole dish with nonstick spray. This step ensures that your casserole doesn’t stick to the dish and makes for easier serving later.
- Cook the quinoa. In a saucepan, place 2 cups of water along with the uncooked quinoa. Bring it to a low boil, and then reduce the heat to low so it can gently simmer. Cover the pot and let it cook for about 15 minutes. Once it’s finished cooking, remove it from the heat and let it sit, covered, for an additional 5 minutes. Finally, fluff the quinoa with a fork—it should be light and fluffy, ready to mix into your casserole.
- Sauté the vegetables. In a Dutch oven, heat up your olive oil over medium-high heat. Add in the chopped yellow onion, green bell pepper, and red bell pepper. Sauté them for about 5 minutes, or until they’re tender. The aroma will fill your kitchen—this is the base of your flavor!
- Cook the chicken. Next, add the bite-sized pieces of chicken to the pot along with chili powder, ground cumin, kosher salt, black pepper, and cayenne pepper. Cook everything together for about 4-5 minutes until the chicken is no longer pink.
- Add garlic and tomatoes. Stir in the minced garlic and fire-roasted diced tomatoes, cooking for one more minute so that the flavors meld beautifully.
- Combine the ingredients. Now, stir in the black beans, cooked quinoa, Greek yogurt, ¼ cup of shredded cheddar cheese, and ¼ cup of shredded mozzarella cheese. Mix well and taste to adjust the seasoning if necessary.
- Transfer to the baking dish. Carefully transfer this hearty mixture to your prepared baking dish. Spread it out evenly so that every scoop offers a delicious mix of all the ingredients.
- Top with cheese. Sprinkle the remaining cheeses over the top of the casserole, creating a cheesy layer that will melt into golden perfection.
- Bake and broil. Place the casserole in the preheated oven and bake it uncovered for about 15 minutes or until the cheese is melted. If you prefer a crispier top, switch to broil for an additional 3-4 minutes until beautifully browned.
- Let it rest and serve. After removing it from the oven, allow your casserole to rest for 5 minutes. This helps the layers set slightly, making it easier to serve. Just before serving, sprinkle freshly chopped cilantro on top for a burst of flavor and color.
How to Serve Mexican Chicken Casserole
Serving your Mexican Chicken Casserole is as simple and enjoyable as making it. You can serve it directly from the baking dish for a rustic and comforting presentation. This dish pairs wonderfully with sides such as a fresh green salad, guacamole, or even some homemade corn tortillas to scoop up the deliciousness.
As you serve this delightful casserole, consider garnishing it with additional cilantro, salsa, or slices of avocado for an extra layer of flavor. The vibrant colors and aromas will make your dinner table come alive. Family and friends will surely gather around, making it the perfect dish for any occasion.
Expert Tips: Mexican Chicken Casserole
To ensure your Mexican Chicken Casserole is a hit, consider these expert tips:
- Make it ahead: You can prepare this casserole a day in advance. Simply assemble all the ingredients and store it in the fridge. When it’s time to bake, it may need an extra few minutes to cook through.
- Be mindful of spices: Adjust the spices according to your family’s taste preferences. If you love heat, add more cayenne pepper. For milder flavors, reduce the chili powder or omit the cayenne.
- Customize with veggies: Feel free to throw in your favorite vegetables! Zucchini, corn, or even spinach can make appearances in this dish without compromising its integrity.
- Cheese choices: Mix and match your cheeses. Try pepper jack for some added spice, or keep it classic with just cheddar and mozzarella.
- Adding texture: For a crunchy topping, consider adding some crushed tortilla chips on top before baking for extra texture and flavor.
How to Store Mexican Chicken Casserole
You may find yourself with leftovers after making this delicious casserole, and that’s fantastic! To store your Mexican Chicken Casserole, allow it to cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. This casserole can last in the refrigerator for up to 4 days.
If you want to keep it longer, you can freeze it. Make sure to use a freezer-safe container or wrap it securely before placing it in the freezer. It’s best consumed within 2-3 months for optimal taste. To reheat, thaw it in the refrigerator overnight and bake in the oven until heated through.
Variations of Mexican Chicken Casserole
This recipe is incredibly versatile, and you can play around with various ingredients to cater to your preferences. Here are a few variations to consider:
- Vegetarian Option: Substitute the chicken with sautéed mushrooms or lentils for a plant-based version. You might also want to add more beans for protein.
- Spicy Twist: Add jalapeños or green chiles for an extra kick. You can also use spicy salsa instead of fire-roasted tomatoes for an added flavor punch.
- Cheesy Goodness: Try incorporating different kinds of cheese, such as pepper jack or queso fresco, to change up the flavor profile.
- Grain Swap: If you want to change the base, you can replace quinoa with brown rice or cauliflower rice for a lower-carb option.
- Southwest Style: Add corn, black olives, or even avocado to give it a Southwest twist. The mix of flavors will create deliciously unique variations.
Frequently Asked Questions
What is a Mexican Chicken Casserole?
A Mexican Chicken Casserole is a baked dish that combines layers of chicken, quinoa, beans, vegetables, and cheese, all seasoned with traditional Mexican spices.
Can I make it ahead of time?
Absolutely! You can assemble it the day before and bake it when you’re ready to serve.
What can I serve with Mexican Chicken Casserole?
You can pair it with a fresh salad, guacamole, and corn tortillas to complete the meal.
Mexican Chicken Casserole
Ingredients
Main Ingredients
- 1 cup uncooked quinoa For a healthy base
- 1 tablespoon extra-virgin olive oil For sautéing vegetables
- 1 yellow onion, chopped Aromatic base
- 1 green bell pepper, chopped Adds color and sweetness
- 1 red bell pepper, chopped Adds color and sweetness
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces Main protein source
- 1 tablespoon plus 2 teaspoons chili powder For spice and flavor
- 1.5 teaspoons ground cumin Classic Mexican spice
- 0.5 teaspoon kosher salt To taste
- 0.5 teaspoon ground black pepper To taste
- 0.25 teaspoon cayenne pepper For heat
- 1 teaspoon minced garlic For flavor
- 1 can (15 ounces) fire-roasted diced tomatoes, well drained Adds moisture and flavor
- 1 can (15 ounces) black beans, rinsed and drained For protein and fiber
- 1 cup plain nonfat Greek yogurt Creamy texture
- 0.5 cup freshly grated sharp cheddar cheese, divided Cheese topping
- 0.5 cup freshly grated mozzarella cheese, divided Cheese topping
- Fresh cilantro for serving Garnish
Instructions
Preparation
- Preheat your oven to 350 degrees F and coat a large casserole dish with nonstick spray.
- In a saucepan, bring 2 cups of water to a low boil, and add the uncooked quinoa. Reduce the heat and cover, cooking for about 15 minutes. Let it sit, covered, for an additional 5 minutes before fluffing with a fork.
- In a Dutch oven, heat the olive oil over medium-high heat and sauté the chopped onion and bell peppers for about 5 minutes until tender.
- Add the chicken pieces, chili powder, cumin, salt, black pepper, and cayenne pepper. Cook for 4-5 minutes until the chicken is no longer pink.
- Stir in the minced garlic and fire-roasted diced tomatoes, cooking for one additional minute.
- Combine the black beans, cooked quinoa, Greek yogurt, and ¼ cup each of shredded cheddar and mozzarella cheese. Mix well.
- Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining cheese.
- Bake uncovered for 15 minutes or until the cheese melts, then broil for an additional 3-4 minutes for a crispier top.
- Let rest for 5 minutes before serving. Garnish with freshly chopped cilantro.
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