Cheesy Mexican Chicken Quinoa Casserole

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Ingredients:

1 cup quinoa, uncooked

1/4 teaspoon kosher salt

1 teaspoon extra-virgin olive oil

1 small sweet onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

2 cups rotisserie chicken, chopped

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can diced tomatoes, drained

1 cup corn (frozen, canned or fresh; optional)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon kosher salt

1/4 teaspoon cayenne (or sub black pepper for less heat)

2 - 2 1/2 cups shredded cheddar cheese, divided

sliced avocado (toppings)

sour cream (toppings)

chopped fresh cilantro (toppings)

pico de gallo (toppings)

hot sauce (toppings)

Directions:

1. Heat oven to 350. Grease an 9x13 casserole dish with cooking spray.

2. Cook quinoa according to package directions. Fluff and stir in 1/4 teaspoon of kosher salt once it’s finished cooking.

3. Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.

4. Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.

5. Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix.

6. Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 1/2 cups of shredded cheese.

7. Bake at 350 for 15-20 minutes, until cheese is melted and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.

8. Serve with desired toppings and enjoy.

Bon Appetit!

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