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. Hi Joanna! SO SORRY about that. The first lines of the recipe didn’t copy in properly. It’s updated now. (1 cup uncooked quinoa).

  2. Love the twist of quinoa. I am adding this to my freezer prep for Baby Guster. We are stocking the freezer with meals and this sounds perfect!

  3. I made a similar dish a while back and it remains one of my faves! Super high protein, tons of flavor, and pretty healthy!? Score! Plus leftovers go great for tacos and enchiladas

      1. I love this casserole and make it all the time! My husband loves it because he knows he’ll have good leftovers to enjoy the next day. Quick question though: you can make this ahead of time and bake the next day, right?5 stars

        1. I’m so happy that you’ve enjoyed it, Jane! Thank you for sharing this kind review! Yes, you can make this ahead. I’d store the cooked quinoa and cooked chicken + veggies + beans separately, then mix it together with the yogurt and cheese just before baking. Since you’ll be starting the filling cold, you’ll need a longer baking time, so I’d cover the dish for the first 10-15 minutes or to keep the top from burning, then uncover and continue until it’s hot. I hope you enjoy!

  4. I grew up in a casserole-less home, zero casseroles served up here! So I rebelled and started making casseroles when I moved out. Your Mexican casserole looks scrumptious and I’m ready to eat it right now even though it’s only 9 a.m. here. That bubbly cheese on top just makes me so happy, that and that fact that bathing suit season is officially over where I live….but wait, yours is nutritious so I can hit up the hot tub at the YMCA after all =)

  5. Thanks for the honorable mention! This looks delicious! (By the way, I don’t like those french-fried onions either)!

  6. This is my kind of casserole!! I used to be a fan of the creamy of anything soup when I was a kid (before I knew better) now it just tastes like floury glue. Love that this is made with real, healthier ingredients but still looks so ooey gooey and cozy!

  7. I absolutely love this idea!! Have been wanting to do a quinoa casserole for a while. Thanks for the inspiration! xo

    1. Can you make this ahead of time, and if so, how long would you recommend baking it at what temp if it’s been in the fridge a few hours (for a dinner party)? Thanks

      1. Hi Lindsay, yes you can make this head! I’d store the cooked quinoa and cooked chicken + veggies + beans separately, then mix it together with the yogurt and cheese just before baking. Since you’ll be starting the filling cold, you’ll need a longer baking time, so I’d cover the dish for the first 10-15 minutes or to keep the top from burning, then uncover and continue until it’s hot. I hope you enjoy!

  8. scrumptious…where do I start…quinoa, cumin, quinoa, chicken, quiiiiinoooaaaa!!! Such a fabulous idea Erin!

  9. I love this recipe! And I love these photos. You made the casserole look delicious! Although, I totally disagree on those canned fried onions. I could eat those all day err day.

    1. High praise from someone I consider a casserole queen! Thanks Karly :) As far as the onions, we can leave them on, split an entire casserole, and the top section is allll yours. Deal?

  10. This looks incredible! And the photos…I could have a whole helping (or two) of this right about now! And I totally can’t ever get enough of Mexican food. Love this!

  11. Oh yes, I’m raising my fork so I can dig in right away! This quinoa casserole looks gorgeous! Tasty comfort food with amazing flavors that I won’t have to feel guilty about – yes please :)

  12. Erin, you made this casserole look so good. . and that’s not an easy thing to do!! I’m with you on the canned fried onion topping and the cream of anything soup. . leave it out!!! Love and pinned!! How is Milwaukee treating you?

    1. As always, you are too sweet :) Honestly, I haven’t had a chance to see a lot of the city yet–we are still getting settled, but I’m hoping to take advantage of the nice weather and play hooky for a day downtown before Ben starts work Monday!

  13. Aaahhh you made me giggle with this one. Casseroles are the food that makes you happy to dig in, you know your going to feel like you’ve been hugged by the entire family afterwards & the world will look good again but as you say, a food porographers worst nightmare!!!!!! This one does sound tasty.

    1. Hi Amy, 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 you love it!

        1. Hi Juline! 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.

  14. Absolutely love a good casserole this time of year, nothing more comforting…Although, I have an embarrassing confession, I LOVE canned green bean casserole with, (gulp) store-bought fried onions….It’s a horrible horrible guilty pleasure I’m ridiculously ashamed of!

  15. Oooh! This has everything I love! And you pulled off the photography for this casserole beautifully! I’ve still been too scared to photograph a casserole ;)

  16. Hmmm, that secret handshake part makes membership sound mighty tempting. Will meeting be held monthly? haaha… this looks great Erin! Love the addition of greek yogurt!

  17. As a girl who lives no where near a Chipotle, I think I need to make this myself to experience what everyone else is talking about. Casseroles = the best thing about fall! Hehe, I love that the casserole is anthropomorphized–nice ;)

  18. This looks amazing! I can’t wait to make it!! Quinoa was one of the “I’m too scared to use” ingredients until I found your blog – now I can’t get enough of it! THANK YOU!!

    And that casserole dish in the photos – BEAUTIFUL!! Any chance you can share the details? I have been on the lookout for one.

  19. If food could be a spirit animal, casserole would be mine! But I’m totally with you on being ant-canned fried onions :) This casserole looks like my every dream come true!

  20. Wow this recipe looks so so so delicious! I love Mexican flavours so I am sure I will love this recipe! I’ve gotta give this a try soon ;-)

  21. I’m currently in apartment pack mode, and then will be sleeping on the streets (aka my sister’s guest bedroom) for a week, but once that’s all said and done this will be one of the first dishes I make in the new kitchen!

  22. I have never added quinoa to a casserole before…something that I need to try! This casserole is incredibly delicious Erin, I could definitely devour a bowl of it’s cheesey goodness right now.

  23. Chipotle burrito bowl? I’m totally in! I could pretty much eat that every single day!
    I need to embrace the casserole more. I mean, I have some awesome recipes that are super tasty, but I guess I always forget to make them! Well, you rock … I’m inspired! Casseroles 4 life! :)

  24. Hi Elizabeth, in no way did I ever intend the title of this recipe to be offensive. The warm flavors reminded me of Mexican food I had experienced, but in no way would I say this is an authentic dish— merely an interpretation. I sincerely apologize if I caused any harm.

  25. Hi Margie! I don’t actually post nutritional information for any of my recipes for a variety of reasons (you can read them in detail on my FAQ page here: http://www.thelawstudentswife.com/faqs/), but I do know that there are many free calculators available to calculate nutritional info online. I don’t endorse any one in particular, but I do hear good things about myfitnesspal.com. I know that isn’t the answer you were looking for, but I can assure you that this dish is packed with lean protein, whole grains, veggies and dairy too!

  26. Another great recipe Erin, thanks…my daughter will love this one, she is so into Quinoa……can’t wait to give her this recipe too…..

  27. Omg! Eating this as I type! Love it so much! Totally agree with the normal crap that is in casseroles! Keep giving is more no-crap-casseroles!!!!5 stars

    1. Kaci, I’m so happy that you like it!! Now that cold weather (a.k.a. comfort food season) is here, I think we can all use more healthy casseroles, so I’m glad to hear your suggestion. Stay tuned, and thank you so much for taking time to leave your review here. It really means a lot!

  28. Hi Erin! I must say that this recipe is one of my top FAVORITES! I made it last weekend for my husband and I and we both rate it a full on 5! This weekend i have guests coming over so i was wondering if this dish is ok to prepare a night before. For example would it be ok to prepare the quinoa and chicken with all the ingredients cooked and put it in a casserole dish and put it in the fridge, then next morning put the cheese overtop and bake it. Please let me! Looking forward to your reply. Thanks again!5 stars

    1. Hi Saba! I’m so, so happy to hear that you and your husband loved this, and I’m honored you’d want to serve it to guests too. Great question, and you can absolutely make it ahead! (I’ve actually done it this way myself). I’d store the cooked quinoa and cooked chicken + veggies + beans separately, then mix it together with the yogurt and cheese just before baking. Since you’ll be starting the filling cold, you’ll need a longer baking time too, so cover the dish for the first 10-15 minutes or to keep the top from burning, then uncover and continue until it’s hot. I hope that helps, and have a great time at your dinner party!

  29. A great recipe! We modified it to increase protein and reduce fat by 1) using 1.25 lbs of chicken, 2) non-fat yogurt, 3) part-skim mozzarella and 4) only 1/2 cup of cheddar, but a good Vermont one. We also used fresh roma tomatoes instead of fire-roasted to reduce sodium.

    Dinner for two for two nights. Thanks!5 stars

    1. Hi Emma, I am so excited that you and your family enjoyed this recipe! I love good cheddar cheese, so I bet that made this dish even more delicious. Thanks so much for taking time to let me know how it turned out for you! Have a wonderful night.

  30. This was great! Flavorful, healthy and satisfying. Plus really flexible. I cooked the quinoa and sautéed the onion, bell pepper and chicken the night before. Then I just had to mix in the other ingredients and bake. Super fast supper!
    After we had it two nights, I froze the remaining serving. A week later, it reheated just fine for lunch: I couldn’t tell it had been frozen.
    Blue ribbon winner for “do-ahead meals”!5 stars

    1. YAY! I am so excited to hear that you guys enjoyed this recipe. Thanks so much for trying it and for letting me know!

  31. I needed a non-simple carb casserole for a friend in chemo. I doubled it so my family could eat it too. Everyone loved it!5 stars

    1. Hi Sarah! I am so excited to hear that you, your family and your friend enjoyed this! Thank you so much for letting me know, and all the best to your friend as she recovers too.

    1. Hi Brittney, I’m so excited that you liked this casserole! Thanks for taking time to let me know and enjoy every bite :)

  32. Made this for dinner tonight and we loved it! Might have to chop up a jalapeño to throw in there next time too :)5 stars

    1. I fully support the jalapeño addition Kelsey! Thanks so much trying this and letting me know how it turned out :) You’re the best!

  33. Made this last night, followed it to the ‘T’ and it was a huge hit! Thank you and this will definitely be one I will keep in my recipe book. My husband doesn’t typically eat healthy food but loved it and our neighbors came over for dinner and loved it as well. Thanks!5 stars

    1. Cynthia, I am so, so happy to hear this, especially the part about your husband not usually liking “healthy” food, as that is forever my goal—to make healthy food that tastes, well, not healthy :) Thanks so much for trying this recipe and for letting me know that you and your neighbors enjoyed it!

  34. My family really enjoyed this! I served it with tortilla chips, which my son proceeded to load up with the casserole, as if it were a dip. One thing I did which helped speed the preparation was to make the quinoa earlier in the day. This gave the quinoa plenty of time to soak up the liquid so it was the perfect texture for mixing in to the other ingredients.

    Thank you!4 stars

    1. Jocelyn, my husband loves to eat this dip-style too! Must be a guy thing :-) Great tip about the quinoa, and I’m so happy to hear that you all enjoyed it. Thanks so much for letting me know!

  35. Erin – I have been wanting for some time to try quiona and after reading the ingredients list decided this was the right recipe to try it with. I made it last night and it was phenomenal! I did not tell my husband what was in it until after he finished with the praises – because he is finicky and anything new is ‘bad’…..He absolutely loved it! I made it exactly as you posted. This is a keeper recipe! Will be looking for more of your recipes with quiona! I have house guests this weekend and have 3 other 2014 fav recipes of yours on my menu! Your recipes initially caught my eye because they are indeed healthier ingredients but still packed with ingredients that provide great flavor. Keep up the great posts!5 stars

    1. Yvonne, this comment made my day! Isn’t it great when you can trick your family into eating healthy? :) I hope you enjoy the other recipes you try, and if you like quinoa, keep an eye out for recipes with rice and farro too. You can usually swap the quinoa right in with great results. Enjoy and thanks again!

  36. I’ve been following your blog for quite a while but this is my first time commenting…I made this for lunch today and it was insanely delicious! Even my son, an otherwise healthy eater who despises quinoa and casseroles, gave it a two thumbs up and even asked for seconds! I made the red velvet cinnamon rolls last week (I posted it on my blog and linked back to you) and my husband declared they were, hands-down, the best cinnamon rolls he had ever eaten. I followed both of the recipes to a t (but I slathered cream cheese frosting on the red velvet rolls instead of your glaze). Thanks so much for the wonderful, drool-worthy recipes- I really love that you post healthy recipes and decadent, indulgent dessert ones as well! Please continue to do what you do so well-and belated congrats on the re-naming of the blog :)5 stars

    1. Siunna, THANK YOU so much for this kind comment, and I’m thrilled that you loved both recipes. Thanks so much for taking time to let me know and for being a reader. It makes my day!

  37. Christine, I’m so excited that you loved this recipe!! It’s a favorite of ours too. I don’t actually do calorie counts for any of the recipes on my website, (you can read the reasons why on my FAQ page) but I do know that there are a variety of free online calculators available. A quick Google search should give you some options.

  38. I had a friend over for dinner tonight and decided to make this.  Four of us were eating and we finished the whole thing because it was so delicious!  My friend asked for the recipe and is planning on making it for another dinner gathering in a few weeks.  This will definitely be added to our list of meals to make regularly.  Thanks Erin : )5 stars

    1. Megan, I am beyond excited to hear you all enjoyed this recipe! Way to clean the dish :) Thanks so much for taking time to share your thoughts. It means a lot!

  39. This was SO good! Husband, toddler, and mommy approved. I made this on Sunday night, and popped in the oven when we got home from work/school for 40 minutes at 350 degrees. Will definitely make this one again, my husband even requested me to make it again :) Can’t wait to try some more of your recipes!5 stars

  40. I found your blog/recipe on a post from Kristin at Iowa Girl Eats (in honor of Cinco de Mayo). I made this last night- and loved it.  Thank you!  I look forward to exploring your blog further.5 stars

    1. Kim, I’m so happy to hear that you tried and enjoyed this recipe! Thanks so much for taking time to let me know how this turned out for you, and I hope you love the other recipes you find here just as much.

  41. Thank you for this recipe. I made it tonight and it was delicious! My husband said it was “good” which means he loved it! Looking forward to trying more of your recipes. 5 stars

    1. Lauren, I’m so happy to hear that you enjoyed it, and that it passed your husband’s inspection too. Thank you so much for taking time to leave your review here. I truly appreciate it!

    1. Hi Brenda! It’s a pretty hearty dish, so I think it would be great with a green salad and maybe a Mexican-inspired dessert like tres leches or margarita pie. Of course, a pint of ice cream or brownies never huts either :) For a churro-inspired dessert (which is Mexican-ish), you can also try my Brown Butter Churro Crispy Treats: https://www.wellplated.com/brown-butter-churro-crispy-treats/. I hope you love the recipe!

  42. Hi Erin, just wondering whether if i eliminate the chili powder and cayenne pepper it will still be ok….?

    1. Hi Monique! Both spices are pretty important to giving the casserole flavor. If you are sensitive to spice, you could omit the cayenne, but I would definitely keep the chili powder. I hope you love the recipe if you do try it!

  43. This dish has become a fave in our house in Australia! Although I do habe to admit I cheat and instead of adding the spices I add a taco spice mix to save time now but initially I made it as per the recipe – except I can’t get fire roasted tomatoes and use a tin of Aussie diced tomatoes. Thank you for the recipe!5 stars

    1. Amanda, I’m so happy to hear the recipe is a new family favorite! Thanks so much for taking the time to leave this awesome review. :)

  44. Looks great Erin, and I can image it’s delicious too….will be trying this, but will use another bean as I do not like black beans and do not like cilantro either…so will use parsley instead…..and I would eat it as a dip too…..yummy…..

    Thanks for posting and doing a great video like these…..love the video’s Erin ….5 stars

    1. I hope you enjoy! Thank you so much for taking the time to leave this nice comment—I’m so glad you enjoy the videos!

  45. Oh how I love a casserole. They are really one of my favorite things to cook, but I HATE trying to photograph them! Your photos look amazing so you’ve apparently learned the secret to making casseroles look tasty in photos! I love how you’ve taken a casserole that I assumed would be unhealthy based on the title, and made it healthy. It sounds delicious!5 stars

  46. Made this last night and enjoyed it alot. The seasonings are spot on – just perfect! What I did was place the leftovers in the frig overnight and then this morning, I was able to cut the remainder into serving size pieces , wrapped them separately, and froze them. Another thing…we’re not huge quinoa fans but it was really a good ingredient in this recipe.5 stars

    1. Thank you so much for giving this a try and taking the time to review, Chris! I’m so glad you enjoyed it!

  47. Made this last night. It was really delicious. Tasted like I was eating something indulgent. My husband had 3 helpings so I guess he approves too. Definitely going to make this frequently. Thanks for sharing your amazing recipes5 stars

    1. Nora, I’m so happy to hear the recipe is a winner for you! Thank you for giving it a try and taking the time to leave this great review!

  48. Wowzers! So much flavor. Thank you for a wonderful recipe I’ll make again and again. Yuuuuummmmm!!!4 stars

  49. This looks delicious!   I was wondering what can I substitute the yogurt with?   Wanting to make tonight and do not have that but have everything else.  
    Thank you for the great recipe. 

    1. Hi Ali! Sour cream would be the closest swap, though it will have a higher fat and calorie count. As long as that doesn’t bother you, it will taste great!

  50. One of my family’s favorites, Mexican dishes usually fit well in my house! Already making it for a second time this week! Very each to prep and I love finding healthy casseroles that taste good!5 stars

    1. Thanks so much for sharing this review, Sarah! So happy to hear it was delicious enough that you’re making it a second time this week!

  51. Delicious! I have made this a couple of times for a potluck and for meal ministry. They all have loved it!

  52. This was another hit Erin! We used Rotel with habaneros instead of fire roasted tomatoes, and opted not to use all the quinoa but otherwise made it exactly as written. It’s delicious, filling yet light. We will be making this again! Thank you!5 stars

  53. This was an excellent recipe. Easy, nutritious, and delicious! My family loved it. They’ve already asked that I make it again soon.

    Tip: I added slices of fresh avocado to the top, as shown in the photo, and this made it even tastier.5 stars

  54. This was absolutely fantastic! I added a bunch of shredded kale with the peppers and only grated a tiny bit of cheese at the end instead of stirring it in but still delicious. Thank you for sharing this great recipe!5 stars

  55. Trolling for a chicken recipe, I came across this and made it for my grandkiddos. All four (ages 16, 14, and 9-yr old twins) loved it! That’s a quadruple win! Then my daughter came home and loved it too. My granddaughter said, “it’s light but delicious!” I loved using the quinoa and adding avocado on top when serving was perfection. Thanks, Erin!4 stars

    1. Ranae, I’m glad it was a winner with everyone! Thanks so much for giving it a try and taking the time to leave this wonderful review!

  56. I love this.  My grand son loves this.  I made it for my brother he loved it,  Exact quote was “it is to Die for”  I have made it twice.  I used chicken broth for the quinoa – I did not add the yogurt (i Didn’t have Any)  and only added cheese to the top.  4 stars

  57. Your recipe is very tasty, both my wife and I love it.
    I’ve been trying to print a copy for a potluck dinner but am unable.
    Keep hitting the print option below the casserole picture but it won’t print.
    Please help5 stars

    1. Hi Pasquale, I’m glad to hear you enjoy the recipe! I’m sorry to hear the print button wasn’t working for you. I just checked and it’s working on my end, so I hope it is back to normal for you too.

  58. HI! This looks amazing! I want to try it out tomorrow night. I was wondering about two things. The first is what fat content for the Greek yogurt would be best (full, 2% or fat free?). The second is about spice. I have a VERY spice sensitive 10 year old. I am trying to decide if it would be better to do regular / non-fire roasted tomatoes and keep the cayenne, or to skip the cayenne and keep the tomatoes? Just want to be sure it’s flavorful while still being pretty mild. Suggestions welcome!

    1. Hi Vicki, it may depend on the brand, but the fire-roasted tomatoes I’ve used do not have spice. I would suggest skipping the cayenne and only adding a tiny tiny bit or having hot sauce to add to your individual portions. I hope it’s a hit!

  59. Hi Erin- Thanks for the tips above. Per your advice, I was sure to buy non-seasoned fire roasted tomatoes and added 1/2 of 1/8 of a teaspoon of cayenne. I used full fat Greek yogurt though would still love some insight there as to whether reducing that fat would make a difference and which type was used in your recipe. The dish was a hit with my spice- sensitivite 10 year old! Thank you so much!5 stars

    1. Hi Vicki, I use nonfat unless otherwise specified in the recipe. I’ll update this one to be more clear! I’m so glad you enjoy the dish!

  60. I just made this last night and loved it. Thanks so much for the amazing recipe. I can’t wait to make it again!5 stars

  61. I just made this ahead of time for dinner tonight but I could not resist by sampling the finished product. This casserole is delicious and I am sure my family with just fall in love with it. I am always looking for ways to make a meal healthy without scary my picky eaters off. I look forward to trying more of your recipes. Thank You!5 stars

    1. Hi Katherine, there are no avocados listed in the recipe—I just used these as a garnish after baking. I hope you enjoy it!

  62. I made this in August and gave some servings for my daughter to take home with her. I froze 3 portions.  7 months later I tasted it for the first time. And you know what I love it. I know that’s crazy that I kept it for so long. But it heated up perfectly in the microwave. So if you want to know if you can freeze it, the answer is YES!!!! Next time I will eat it the day I make it and freeze the rest in portions.5 stars

  63. Wow! This dish was easy to make and boy, was it delicious! I actually was bummed that I did not have a can of black beans in the pantry, so in a panic I used navy beans, and it was scrumptious. Hubby didn’t know the difference. As if that wasn’t enough, I ran out of yogurt so I added cottage cheese. We have had this casserole for two nights now, and both the husband I and were practically licking our plates when we finished! You could easily substitute tofu or other meat substitute for the chicken. The combination of spices really gives the dish a perky kick. I like spicy, so I added crushed red pepper flakes to my serving. I will be making this casserole one of my “regular” dinner options for sure! Adios!5 stars

    1. Courtney, it’s great for both cilantro lovers and dislikers too since the cilantro is optional for serving!

  64. This is sooo good! Very easy to make! I love the creaminess that the Greek yogurt adds!5 stars

  65. Made this last night. I will definitely be making it again and again! Thank you for the yummy, healthy recipe. I can’t wait to try more of your healthy dishes.5 stars

    1. Hi Lissa! It is definitely freezer friendly! I actually froze half after I made it, and the leftovers still tasted great. I do 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 you love it!

  66. I have made this twice now its delicious I did add about a cup of partially cooked frozen corn to the step when adding the tomatoes. This casserole is on my monthly rotation now. YEAH!!! and its SUPER EASY. Thanks Erin..5 stars

  67. Thank you for this recipe. Absolutely delicious! My husband also loves it and eats it like a dip with corn chips. I didn’t have quinoa so I used jasmine rice. So good. This will be one of my new go-to recipes for sure!5 stars

    1. Hi Rita! It is definitely freezer friendly! I actually froze half after I made it, and the leftovers still tasted great. I do 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 you love it!

  68. I made this last night, but used half of the suggested quinoa, and added a small can of green chiles. I also used more cheese… co-jack and sharp cheddar because that’s what I had. I served it with avocado, fresh cilantro and crushed tortilla chips on top. This was soooooo flavorful, but personally, I prefer a little more heat! Next time, I’ll add more cayenne pepper and maybe some crushed red chili flakes. My hubby and I just finished off the leftovers! Erin, thanks so much for a delicious Mexican recipe! BTW, I had your overnight pumpkin oats for breakfast, and they were delicious too!5 stars

    1. Karen, I am so happy to hear it! Thank you for taking time to leave this lovely review and your tweaks. It means a lot. I hope you love it even more next time!

  69. What can you use in place of the tomatoes? My son doesn’t like anything that visibly looks like a tomato. Are crushed tomatoes ok or enchilada sauce?

    1. Hi Harmit! I haven’t tried this recipe without the tomatoes, but you could experiment by swapping in crushed tomatoes. If you decide to try it, I’d love to hear how it goes!

  70. Hi! This sounds delicious and I’m making it for my family tonight. Is it very spicy? I want to be able to feed to my 1 year old who loves Mexican but not too spicy. If it’s spicy, do you suggest cutting the cayenne pepper and chili powder in half?

    Thanks!

    1. Hi Samara! Yes, I’d reduce those two just as you suggested; you could even leave out the cayenne entirely, which is quite spicy. Chili powder isn’t too too spicy in moderate amounts, but you have sensitive palates, it doesn’t hurt to scale it down; those who like spicy can always top their off with some hot sauce in a pinch. I hope you all love it!

    2. Easy casserole with leftovers for family of four. I used mild taco seasoning for less heat for kids, added corn, used Monterey Jack cheese instead of mozzarella. It was good, and my picky kids ate it. Very heavy though and messy plated. Wish there was some sort of binder so it wasn’t so messy on the plate.4 stars

  71. Was definitely delicious! I added a touch more salt, and next time will double the cheese, but everyone LOVED it. All of the joy of Mexican food, without all of the guilt after dinner. :-)5 stars

  72. This casserole had so much flavor. My husband wasn’t sure about the quinoa but he really liked this dish.  I loved it. Will definitely will make again. 5 stars

    1. I’m so pleased that you enjoyed the recipe, Lucy! Thank you for sharing this kind review!

  73. I made this and even used a little less than the chilli powder and it was so unbelievably spicy that we couldn’t eat it. I had to cook some more quinoa to add and add some more yogurt to try to offset it and its better but still quite spicy. Maybe the chilli powder I have is abnormally spicy but I would not make it the same again, I would omit it and add hot sauce after if desired.

    1. Hi Katelyn, I’m sorry to hear that this was too spicy for you. I (and many other readers) really enjoyed the dish, so I hope it goes better for you next time!

  74. I have not made this recipe yet but am going to tonight. I am so HAPPY I found your website. My husband, myself and three young daughters absolutely love all of your recipes. I told my husband this week is a “Well Plated” Recipes week. So far I have made the Taco Pasta (yum), Teriyaki beef, Harvest chicken and brussel sprouts skillet, and Tuscan chicken mac and cheese. For dessert I made the strawberry oatmeal bars and the girls finished them for breakfast. I am so in love with your recipes that your recipe book is the only thing I requested for my birthday next week. Thank you and keep cooking!

    1. This comment MAKES my day, Heather! Thank you so much for sharing these kind words, and happy (early) birthday!

  75. Seriously….the BEST veggie chili I have ever tasted!!!! I made it for my mom, and she doesn’t care for spicy I omitted the Chipotle pepper and added black pepper instead.5 stars

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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.

  82. 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

  83. 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

  84. 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

  85. 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!