Is there anything in life quite so beautiful as a gooey, cheesy casserole? Mexican Chicken Casserole says, “I think not.”
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 creamy, cheesy Mexican chicken casserole’s allure is at a deeper level—and I don’t simply mean that they have a good personalities.
5 Star Review
“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. Everything I love about a casserole, but that I don’t feel too terrible about eating because the base of its healthy whole ingredients.”
— Lauren —
Perhaps I am genetically disposed to love casserole recipes.
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, like my Chicken Noodle Casserole, 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.
The only thing about casseroles I will not embrace: the ubiquitous cream of chicken soup. Hate me if you will, but that is a place I will not go.
Better Ingredients for Easy Mexican Chicken Casserole
Instead of the gobs of heavy, processed add-ins, this healthy, easy Mexican Chicken Casserole uses Greek yogurt (my secret healthy swap for sour cream!), 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 into the chicken mixture, top with cheese, and bake!
To serve, feel free to pile on more favorite Mexican flavors and toppings, like salsa, green onions, green chilies, or crush tortilla chips.
DELICIOUS.
Variation Ideas
- Make It With Rice. 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 to make Mexican chicken casserole with rice. All are healthy carbohydrates. See this Mexican Chicken and Rice for another version.
- Skip the Oven. Check out my Crock Pot Mexican Casserole or Instant Pot Mexican Casserole.
- Turn It into a 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.
Storage Tips
- To Store. Mexican chicken casserole is fabulous leftover! Keep in fridge in airtight container for up to 5 days.
- To Reheat. Reheating Mexican chicken casserole in the oven at 350 degrees F until it’s warmed through. Cover the dish with aluminum foil to keep the top from becoming too brown. You can also reheat individual servings in the microwave. Feel free to add a little more cheese on top!
- To Freeze. Casseroles make great freezer meals! You can fully cook and then freeze the whole, or portions of, casserole for up to 3 months in a freezer-safe, airtight container. To reheat from frozen, thaw completely overnight in the refrigerator, and then reheat at 350 degrees F, about 20-30 minute cook time, until warmed through.
Meal Prep Tip
You can prepare the casserole elements in advance, then assemble and bake the day of. To save on prep time the day of, store cooked quinoa, cooked chicken, chopped veggies, and beans separately, then mix it together with the yogurt and cheese just before baking.
More Easy Mexican Chicken Recipes
- Chicken Enchilada Skillet
- Crockpot Mexican Chicken
- Mexican Chicken and Rice
- Instant Pot Shredded Chicken Tacos
- King Ranch Chicken
- Fiesta Chicken
- Cilantro Lime Rice with Cilantro Lime Crema
- Chicken Spaghetti
Mexican Chicken Casserole
Video
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 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 (about 2 large breasts)
- 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 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
- ½ cup freshly grated sharp cheddar cheese divided
- ½ cup freshly grated mozzarella cheese divided
- Fresh cilantro for serving
Instructions
- 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.
This was so delicious. My wife thinks I’m a gourmet chef now! We put some in the freezer and just had it again. Still delicious. Easy to make with so much flavor. I am making it again for a family gathering this weekend.
Love that! Thank you Keith!
Can cous cous be substituted for quinoa!
Hi Linda, I haven’t tried it but it would probably work. If you decide to experiment, I’d love to know how it goes!
This is an absolutely fantastic recipe. I’ve made it several times with quinoa and also with Jasmine rice and either way it comes out perfect every time. Great recipe Erin I’m sure to try more of your recipes very soon!
Great to hear! Thank you Dave!
I would make this recipe again
Great to hear! Thank you Kayla!
Can I freeze this ? before or after baking?
Hi Jenny, you can freeze it afterwards. We have the instructions written out in the blog post. Enjoy!
This was a delicious recipe that was easy to follow and make. I had enough leftovers to freeze a couple of portions as well as have leftovers for lunch. I’m focused on nutrition currently for fitness/performance needs and this has a great macro split with room to add some additional toppings like avocado and salsa, or wrap it up in a tortilla. I will make this recipe again.
So glad to hear you enjoyed it, Nicky! Thank you!
Can we skip the yogurt? I am guessing it adds creaminess and moisture. Maybe keeping some of the liquid from the tomatoes would help with moisture?
Hi Amy! If not using yogurt, I would substitute it with sour cream. Hope you enjoy it!
Great weeknight dinner! Easy, quick and healthy. Thanks so much!
Great to hear, thank you Jill!
This is a healthy go to in my house! I add 4 oz of green chilis and double the protein but otherwise follow the recipe exactly and it’s delicious. 10/10
Great to hear, Kelsie! Thank you!
There’s no reason we couldn’t swap the quinoa for cooked rice if it’s what we have on hand, right?
Go for it Ellen!
I would make this recipe again
Yay! Great to hear!
Can I use DF Greek yogurt or omit the yogurt?
Hi Amy Jo! I haven’t tried it with a DF Greek yogurt but it should work. Let us know how it goes!
can i use rotisserie chicken?
That should work, Colleen. Let us know how it goes if you decide to experiment!
Could I substitute riced cauliflower for quinoa?
Hi Loretta, I haven’t tested this with rice cauliflower so it would be hard for me to say. If you decide to experiment, I’d love to know how it goes!
This was delicious, a huge hit for my dinner party. Everyone asked for seconds. I’m going to put this on my rotation. Thanks so much for the recipe!
YAY so glad to hear it Alli, thank you!
This recipe has become a staple in our household! It’s super versatile— we’ve tried adding all kinds of veggies and proteins, and we’ve subbed yogurt out for cottage cheese for a little extra protein. All delicious (although mushrooms were a bit too soggy). This recipe freezes so well and was a great nutrious option postpartum when I didn’t want to think about cooking!
So glad to hear, thank you Lucy!
I would make this recipe again
Thank you Jennifer!
I have made this recipe probably 30+ times for my family. I skip the tomatoes and add extra cheese! My family LOVES it! Such a crowd pleaser.
Thank you Simone!
Delicious as is. Pickiest eater went back for seconds. Will keep in rotation.
Great to hear! Thank you Lynn!
I absolutely love this dish – delicious and healthy with a high protein content.
My family loves it, and I feel great feeding them this amazingly tasty and very nutritious dinner. It’s a winner!!
Thank you, Erin!! 👍
So happy to hear, Anna! Thank you!
I made this recipe for a camping trip. I just prepared everything and didn’t put it in the oven. Put everything in a Ziploc bag, put it in the cooler and pulled it out when we got to the campsite. I heated it up in a Dutch oven, sprinkled some cheese on top and it was perfect.
Absolutely love that, Beth! Thank you for sharing!