Hey there, my friend 
. If you love easy, one-pan meals, you are in the right place. This Mexican Chicken Quinoa Casserole is packed with flavor and comes together in no time.
Quinoa soaks up all the delicious spices, while the cheese melts right into it, making every bite a delight. Plus, it’s a healthier twist on a classic casserole. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Baking dish (9×13 inch)
- Knife and cutting board
- Spatula or wooden spoon
- Cheese grater
Important Info
- Servings: 6
- Estimated Cost to Make This Recipe: About $15, depending on your local prices
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories per Serving: About 400
- Cook Method: Casserole
- Season: Perfect any time of the year
- Courses: Main Course
- Cuisine: Mexican
- Diets: GlutenFreeDiet
How to Make Mexican Chicken Quinoa Casserole
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup bell peppers, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- ¼ cup chopped cilantro (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Quinoa | Cooked rice |
| Chicken broth | Vegetable broth or water |
| Cooked chicken | Ground turkey or tofu |
| Black beans | Pinto beans |
| Corn | Diced zucchini |
| Diced tomatoes with green chilies | Regular diced tomatoes + ½ teaspoon red pepper flakes |
| Cheddar cheese | Monterey Jack or Pepper Jack cheese |
| Mozzarella cheese | Mexican blend cheese |
| Sour cream | Greek yogurt |
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- In a large skillet over medium heat, add the quinoa and chicken broth. Let it simmer for about 15 minutes, stirring occasionally, until the quinoa absorbs most of the liquid.
- In a mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes, bell peppers, and all the spices. Stir everything together.
- Add the cooked quinoa to the mixture and stir well. Then, mix in the sour cream and half of the cheese.
- Pour the mixture into the greased baking dish and spread it out evenly. Sprinkle the remaining cheese on top.
- Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped cilantro if you like.
Helpful Tips
- Want it spicier? Add a chopped jalapeño or extra chili powder.
- For extra creaminess, mix in an extra ¼ cup of sour cream.
- Short on time? Use pre-cooked quinoa to cut down the cooking time.
- Don’t have an oven? You can cook everything in a skillet and let the cheese melt over low heat.
What to Serve with Mexican Chicken Quinoa Casserole
This dish goes well with:
- A side of guacamole and tortilla chips
- A fresh avocado salad
- Roasted vegetables
- Warm corn tortillas
How Do You Serve the Recipe?
I like serving this casserole straight from the baking dish while it’s hot. If you want it fancy, scoop it onto plates and add a dollop of sour cream, sliced avocados, or extra cheese on top.
Where Do You Serve This Recipe the Most?
This casserole is perfect for:
- Weeknight dinners because it’s quick and easy
- Meal prep since it reheats well
- Potlucks and parties because it serves a crowd
- Family gatherings when you want a filling, no-fuss meal
Storage
Short-Term Storage (Room Temperature)
- Let the casserole cool for about 30 minutes before covering it.
- Store at room temperature for up to 2 hours, then transfer to the fridge.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven before serving.
Freezing
- Portion the casserole into freezer-safe containers and freeze for up to 3 months.
- To reheat, thaw overnight in the fridge and warm it in the oven at 350°F (175°C) for 20 minutes.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can assemble the casserole a day in advance, cover it, and keep it in the fridge. Bake it when you’re ready to eat.
Can I make this vegetarian?
Yes, just skip the chicken and add extra beans or roasted vegetables.
What can I use instead of quinoa?
You can use cooked rice, couscous, or even cauliflower rice for a lower-carb option.
Can I make this dairy-free?
Yes, use dairy-free cheese and a plant-based yogurt instead of sour cream.
How do I make this in a slow cooker?
Add all the ingredients to a slow cooker, stir well, and cook on low for 4-5 hours or high for 2-3 hours.