Is there anything in life quite so beautiful as a gooey, cheesy casserole? Mexican Chicken Casserole says, “I think not.”

A healthy, easy Mexican chicken casserole recipe your entire family will love! Made with quinoa, fresh veggies, black beans, and cheese, this creamy, cheesy Mexican casserole has received dozens of glowing reviews!

Now, ocean sunsets, the Grand Canyon, and every Tim McGraw song ever recorded might argue for the title and tiara, but I maintain that the casserole deserves recognition in the beauty department, especially at this most blustery time of year. 

Oh sure, casseroles are ultra oozy, lose their shape immediately when cut, and are generally a food photographer’s worst nightmare, but their inherent value as a one-dish meal that’s comforting enough to cure a broken heart is worthy of respect.

The casserole’s allure is at a deeper level—and I don’t simply mean that they have a good personalities.

Healthy Mexican Chicken Quinoa Casserole. An easy recipe that's a favorite for many families! Creamy, cheesy, and packed with fresh veggies for a delicious and healthy meal.

Perhaps I am genetically disposed to love casseroles. Growing up, my mom’s trusty 9×13-inch baking dish was among the most well-used and duly-splattered tools in our kitchen. 

Today, now that I’m the one doing the cooking, I am all about the casserole, especially when they are as delicious and simple as this easy Mexican chicken casserole.

Casseroles are a friendly way to cook in large quantities, hit every food group in a single pan, and generate yummy leftovers for the rest of the week.

Like Chicken Nachos, casseroles can also be adapted to suit any number of tastes and are categorically creamy and cheesy, leaving me with a welcome case of the warm fuzzies.

Mexican Chicken Quinoa Casserole. Made with quinoa, black beans, fresh veggies, and cheese, this gluten-free healthy chicken quinoa casserole is cheesy and delicious—a guaranteed crowd pleaser!

The only two things about casseroles I will not embrace: the ubiquitous canned fried onion topping (I’m sorry but why does this exist?) and cream of anything soup. Hate me if you will, but those are two places I will not go.

Although my friend did mention that she makes this Mexican chicken casserole with Doritos, so perhaps there is something to the whole crunchy topping thing…

The canned soup, however, can stay away. We have a better plan!

Better Ingredients for Mexican Chicken Casserole

Instead of the gobs of heavy, processed add-ins, this healthy Mexican Chicken Casserole uses Greek yogurt, real cheese, and a mix of fresh ingredients like bell peppers and canned pantry staples like black beans to create a healthy dinner that’s still reasonably easy to prepare on a weeknight.

Simply sauté the chicken and veggies, stir in the black beans and other ingredients, top with cheese, and bake!


Recipe Adaptations

  • Mexican Chicken Rice Casserole. I love using quinoa because of its high fiber and protein content, but if you’d prefer using rice, cooked rice (or farro or any other whole grain) can be swapped in easily. 
  • Slow Cooker Mexican Chicken Casserole. Check out my Crock Pot Mexican Casserole (similar ingredients, but this one is already adapted to a crock pot, so I’m 100% sure of the results).
  • Mexican Chicken Casserole with Corn Tortillas. You might like this slow cooker Taco Casserole or this Chicken Tortilla Casserole, which have layers of them.
  • Mexican Chicken Casserole Dip. And if what you were actually looking for was a dip…Ben actually eats his casserole with tortilla chips, as if he were scooping up a dip (he does the same thing with this Mexican Casserole and Healthy Beef Taco Skillet). Naturally, I scolded him but then tried a bite that way myself.
Mexican Chicken Quinoa Casserole. This healthy, easy recipe will be your new dinner favorite! Made with quinoa, black beans, and fresh veggies, this creamy, cheesy healthy chicken quinoa casserole recipe is a keeper.

More Easy Mexican Chicken Recipes

Official Casserole Fan Club, member number one right here. Anyone else care to join? We can wear sashes, create a secret handshake, and eat healthy Mexican chicken casserole directly from the pan, with or without tortilla chips. All interested parties, raise your forks!

A healthy, easy Mexican chicken casserole recipe your entire family will love! Made with quinoa, fresh veggies, black beans, and cheese, this creamy, cheesy Mexican casserole has received dozes of glowing reviews!

Mexican Chicken Quinoa Casserole

4.88 from 70 votes
A healthy, easy Mexican chicken casserole recipe your entire family will love! Made with quinoa, fresh veggies, black beans, and cheese, this creamy, cheesy Mexican casserole has received dozens of glowing reviews. You’ll love it too!

Prep: 25 mins
Cook: 20 mins
Total: 55 mins

Servings: 6 –8 servings


  • 1 cup uncooked quinoa
  • 1 tablespoon 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 tablespoon, plus 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced garlic about 2 cloves
  • 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
  • 1/2 cup freshly grated sharp cheddar cheese divided
  • 1/2 cup freshly grated mozzarella cheese divided
  • Fresh cilantro for serving


  • Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.
  • Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
  • In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.
  • Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.


Serving: 1(of 8)Calories: 277kcalCarbohydrates: 30gProtein: 24gFat: 7gSaturated Fat: 2gCholesterol: 39mgFiber: 6gSugar: 4g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was delicious. Very easy to make without tons of chopping and fairly hands-off, just cook, combine and then bake. I also love that it’s perfect for lunch leftovers and looks like it will remain moist and not get dried out in the fridge, but also not start getting all watery. Everything I love about a casserole, but that I don’t feel too terrible about eating because the base of it is decently healthy whole ingredients.5 stars

  2. This was so easy and yummy! For those who
    prefer a vegetarian “meat”, use the tofurky plant based chick’n!!5 stars

  3. First off, I love your blog and cookbook. We’ve made and enjoyed so many of your recipes including this one several times.

    We want to cook double the portions this week and give one casserole to a friend who’s having a tough time and serve one casserole to a friend who’s visiting. The friend who’s having a tough time told me if a dish is at all spicy, his wife and kids won’t eat it. My memory is that this isn’t spicy at all, but it’s been a little while and I have different tastes than them so maybe I just haven’t noticed it. Do you feel there’s any cause for concern? If so, is there something you would swap out for the chili powder/any other spices that could be problematic?

    The second friend is vegetarian. It seems to me that if we took out the chicken, this would be something he’d really enjoy, but I’m curious if you think that would be too big an item to simply take out and there’s something else you’d recommend swapping in.

    Thank you so much for running this awesome blog.5 stars

    1. Hi Jonathan! So glad you enjoy the blog and cookbook! Really appreciate your support. When in doubt, leave out the chili powder or reduce it significantly, because we all have different taste, what is spicy for some, won’t be spicy for others. While I haven’t tried it myself without chicken, you could probably skip that too. Or maybe use some sort of plant based meat to replace it. If you decide to experiment, let me know how it goes!

  4. Hands down this is so great! I needed to bake it for a friend who just suffered a heart attack so I made a few tweaks and soaked my own beans and cooked them so it wouldn’t have the salt and I didn’t add salt to the recipe as it called for. She still loved it and I was asked several times for the recipe from people she raved it too. I think I may even add riced cauliflower to sneak in for my husband 😉5 stars

  5. This was very tasty! I never knew how yummy greek yogurt tasted in Mexican food and acts as a great sub for sour cream. Thanks for the awesome recipe!5 stars

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