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.

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!

DELICIOUS.

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 58 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

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 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.

Nutrition

Serving: 1(of 8)Calories: 277kcalCarbohydrates: 30gProtein: 24gFat: 7gSaturated Fat: 2gCholesterol: 39mgSodium: 496mgFiber: 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 wellplated.com 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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230 Comments

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  1. This was really good despite my sticky quinoa. I’m a quinoa novice. I didn’t have fire roasted tomatoes so I added some smoked paprika. I also added some roasted red peppers. This will definitely be on my regular rotation. Thank You!5 stars

  2. I made this for dinner for my roommate and I on a cold, gloomy day and it is INCREDIBLE. We could literally eat the entire pan. We topped it with lots of cilantro, some sour cream and a little hot sauce. Seriously to die for. And it was pretty quick and easy! The greek yogurt was perfect to make it creamy. Thank you for this!!5 stars

  3. This was amazingly delicious! Even one of my two kids ate it (the other is super picky, so not a commentary on this dish). It’s spicier than I had anticipated, but in a good way. I followed the recipe exactly and can’t think of anything I would change. Yum!5 stars

  4. We loved this recipe. I added a can of corn, used 1.5 pounds of chicken and added a bit more cheese on top of the casserole. Thanks!!5 stars

  5. I didn’t read through the other 200+ comments, so forgive me if this is common knowledge. It must be said that this casserole, while delicious and healthy for dinner, truly reaches perfection for breakfast leftovers with a fried egg on top.5 stars

  6. Great flavors, but very dry!! I would recommend not draining the tomatoes like it says to in the recipe.3 stars

    1. I’m sorry the recipe turned out dry for you, Emily. I hope you enjoy it even more next time with your adjustments!

    1. Hi Susan! I’d suggest reheating the casserole in the oven at 350 degrees F until it’s warmed through. You may want to cover the top with some aluminum foil to keep the top from becoming too brown.

  7. This was a very simple and tasty recipe. Love the emphasis on all the spices. I’ve recently been really getting into the importance of spices in food and the spices in this one really bring everything together.5 stars

  8. Yum!! I’ve been searching for recipes that are good for my 14-month old so we can eat more meals together, and this fit the bill perfectly! The only thing I have to chop up “extra” is the chicken, and although a little messy (what isn’t??), she can eat this meal with her hands because it’s pretty sticky. I have your cookbook and you’re my new favorite web-chef! Your videos are really helpful too! Thanks!5 stars

  9. I am an novice in the kitchen and this recipe was such a great success! It was easy and quick to make on a week day. Hubby and I enjoyed it very much–thank you for sharing your receipe Erin!5 stars

  10. I made this recipe and loved it! Do you think it would hold up in the freezer if I baked the casserole then froze it once cooled? I’m about to have my first baby and prepping meals for postpartum. Thank you!

    1. Hi Sarah, it is absolutely freezer-friendly! I actually froze half after I made it, and the leftovers still tasted great. I recommend thawing overnight in the refrigerator. You can then reheat it in the oven (you may want to cover it with foil and add a little extra cheese on top) or warm up individual servings in the microwave (which is what we did.) I hope this helps!

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