Easy Mexican Chicken Quinoa Casserole Recipes

EASY MEXICAN CHICKEN QUINOA CASSEROLE

Easy Mexican Chicken Quinoa Casserole image

Easy Mexican Chicken Quinoa Casserole! Piled high with blistered peppers, salsa-ified quinoa, black beans, spicy chicken, and Pepperjack cheese.

Provided by Pinch of Yum

Categories Dinner

Time 1h25m

Yield 8

Number Of Ingredients 13

Ingredients

1 1/2 cups uncooked quinoa
1 14 ounce can cooked black beans, rinsed and drained
1 1/2 cups salsa
1 1/2 cups chicken broth (plus 1/2 cup more if needed)
1/2 teaspoon salt
1-2 cloves minced garlic (optional)
1 1/2 cups shredded cheese, divided
1 tablespoon oil
1 jalapeño, minced
1 onion, sliced
4 bell peppers, sliced
1 1/4 lb. boneless skinless chicken breasts, cut into small pieces
1 tablespoon taco seasoning (I just use a mix of chili powder, onion powder, cumin, salt)

Steps:

Preheat the oven to 375. Mix the quinoa, black beans, salsa, chicken broth, salt, garlic, and 1/2 cup of the shredded cheese in a large bowl. Transfer to a well-greased casserole dish (something close to 9×13). Bake for 30 minutes.
While the quinoa is baking, heat the oil in a large skillet. Add the jalapeño, onion, and peppers. Sauté until golden brown and tender-crisp, like you would for fajitas. Remove from heat and set aside.
Toss the raw chicken with the taco seasoning. When the quinoa is done with the first 30 minutes of baking, stir it up really well and add the raw chicken. Stir the chicken into the mixture to get the chicken mostly covered by the mixture, and return to the oven for another 30 minutes of baking. If you notice there are a few uncooked quinoa pieces on top, just give it a stir and bake it a little longer (a few readers also commented that it helped them to add a little extra broth at this point). It's usually fully cooked on the bottom but those top pieces sometimes need a little extra love.
When the quinoa is done, top with the peppers and remaining cheese - bake another 5-10 minutes or until the cheese is melted to your liking.

Nutrition Facts : Calories 392 calories, Sugar 5.5 g, Sodium 871.2 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 38 g, Fiber 8 g, Protein 30.8 g, Cholesterol 71.4 mg

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole image

Delicious comfort food!

Provided by MrsReal

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 10

Number Of Ingredients 14

Ingredients

2 cups water
1 cup quinoa
2 teaspoons vegetable oil, or as needed
2 green bell peppers, diced
1 onion, diced
3 cooked chicken breasts, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package shredded Cheddar cheese, or to taste, divided
½ cup sour cream
½ teaspoon chili powder, or to taste
½ teaspoon cayenne pepper, or to taste
8 (6 inch) corn tortillas

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
Bake in the preheated oven until set, about 45 minutes.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 34.9 g, Cholesterol 52.4 mg, Fat 16.5 g, Fiber 6.6 g, Protein 21.4 g, SaturatedFat 7.7 g, Sodium 604.2 mg, Sugar 3 g

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