5 from 7 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
  • 1 ¼ Cups Uncooked Quinoa
  • 3 Cups Cooked Chicken – shredded or chopped (If using Rotisserie – make sure you discard the skin)
  • 1 1/3 Cup Salsa Verde Click on ingredient name for homemade salsa recipe (SEE NOTES for salsa amount)
  • ½ small 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
  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 (SEE NOTES for how to make perfectly cooked quinoa!). Once cooked, remove from heat, fluff and season generously with salt and pepper. Transfer cooked quinoa to a large bowl.

  3. Mix casserole ingredients:  Add the cooked chicken, salsa, onion, green chiles, corn, black beans, garlic powder, cumin 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. (SEE NOTES)

  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 Video

Recipe Notes
  1. If your quinoa and the chicken quinoa mixture seems on the dry side, add more salsa one tablespoon at a time.  If you cooked the quinoa according to the directions below, you shouldn't need more 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)!

  3. 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.

How to Cook Perfect Quinoa: (Method from cookieandkate.com)

  1. Rinse quinoa in a fine mesh strainer with cool water and drain well.
  2. Transfer quinoa to a saucepan and add 2 1/2 cups of water.  Bring the mixture to a boil over medium-high heat.  Immediately reduce heat to maintain a gentle simmer.  Cook quinoa, stirring occasionally, until all of the water is absorbed, about 15 minutes, reducing heat as necessary.  
  3. Remove pan from heat and cover.  Let the quinoa steam, covered, for 5 minutes.  Remove lid, fluff and season generously with salt and pepper.  Proceed with recipe.
Nutrition Facts
Easy Mexican Chicken Quinoa Casserole (Bake)
Amount Per Serving
Calories 517 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 109mg36%
Sodium 799mg35%
Potassium 658mg19%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 4g4%
Protein 42g84%
Vitamin A 825IU17%
Vitamin C 2.9mg4%
Calcium 379mg38%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.