Mexican Chicken Casserole
A hearty Mexican Chicken Casserole combining zesty flavors with comforting ingredients, perfect for family dinners and meal prep.
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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Notes
You can prepare this casserole a day in advance. Adjust the spices based on your family's taste preferences. Feel free to add your favorite vegetables, cheeses, or switch proteins to customize the recipe.