5 from 5 votes
Overhead, landscape photo of Mexican Chicken Quinoa Casserole garnished with halved cherry tomatoes, sliced avocados and fresh cilantro in a white and brown baking dish; with a stack of plates and ramekin of cherry tomatoes arranged around the baking dish.
Easy Mexican Chicken Quinoa Casserole (Bake)
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This quick and easy Mexican Chicken Quinoa Casserole is a healthier way to enjoy Mexican food!  With only 12 ingredients and 15 minutes of prep required, it is the perfect weeknight dinner!

Course: entree
Cuisine: American, Mexican
Keyword: bake, breakfast casserole, chicken, Easy, Healthy, Mexican, quinoa, southwestern
Servings: 6
Calories: 517 kcal
Ingredients
  • 1 ¼ Cups Uncooked Quinoa
  • 3 Cups Cooked Chicken – shredded or chopped (I used Rotisserie – make sure you discard skin)
  • 1 1/3 Cup Salsa Verde *
  • ½ Yellow Onion – finely diced
  • 1 (4.5 ounce) Can Chopped Green Chiles - drained
  • ¾ Cup Roasted Corn Kernels – canned or frozen (drained if using canned)
  • ¾ Cup Black Beans – drained and rinsed
  • 1 tsp EACH: Garlic Powder, Cumin and Chili Powder
  • 1 ½ Cups Colby Jack or Monterey Jack Cheese - freshly shredded, divided
  • 1 ¼ Cup Mozzarella Cheese – freshly shredded, divided
Optional for Serving: Sliced Scallions, Chopped Cilantro, Sliced Avocados, Pico de Gallo, Sour Cream
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9x13’’ baking dish (or similar sized casserole dish) with non-stick cooking spray. Set aside.
  2. Cook the quinoa according to directions on package. Once cooked, remove from heat, fluff and transfer cooked quinoa to a large bowl.
  3. Mix casserole ingredients:  Add the cooked chicken, salsa, onion, green chiles, corn, black beans, garlic powder and chili power to the bowl of quinoa. Stir to combine. Fold in 1 cup of jack cheese and ½ cup of mozzarella. Generously season with salt and pepper.

  4. Transfer the mixture to the prepared baking dish. Top with the remaining cheeses.
  5. Bake for 20 minutes or until the cheese is melted and bubbly.
  6. Serve:  Remove baking dish from the oven and top with optional garnishes. Serve and enjoy!

Recipe Notes
  1. If your quinoa is on the dry side, use 1 1/2 cups of salsa.
  2. Baked quinoa casserole leftovers can be stored in an airtight container in the freezer for up to 3 months.  Pro-tip:  Portion out leftover quinoa casserole into individual servings and freeze for an easy microwave meal (perfect for lunches)!

    Unbaked quinoa casserole can be assembled and covered tightly with plastic wrap and then foil and stored in the freezer for up to 3 months.  When ready to bake, thaw the casserole in the refrigerator overnight and bake per the recipe instructions, adding 15-20 minutes to the cook time.

Nutrition Facts
Easy Mexican Chicken Quinoa Casserole (Bake)
Amount Per Serving
Calories 517 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 109mg 36%
Sodium 799mg 33%
Potassium 658mg 19%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 4g
Protein 42g 84%
Vitamin A 16.5%
Vitamin C 3.5%
Calcium 37.9%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.