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Green Chile Chicken Quinoa Casserole

Irresistibly Easy Green Chile Chicken Quinoa Casserole

A delicious and easy one-pan meal combining quinoa, chicken, green chiles, and Monterey Jack cheese for a healthy and satisfying dinner.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: All Recipes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup uncooked quinoa This nutritious base provides protein and a delightful texture.
  • 1 cup green pepper, diced Adds a pop of color and sweetness to the dish.
  • 1 cup sweet yellow onion, diced Aromatic and delicious, it enriches the overall flavor.
  • 4.5 oz can chopped green chiles Introduces a spicy kick, enhancing the casserole's richness.
  • 15 oz can low-sodium black beans, drained and rinsed Boosts protein and fiber content for a wholesome meal.
  • 1 teaspoon ground cumin A warm spice that ties all the flavors together beautifully.
For the Sauce
  • 10 oz can green enchilada sauce Brings moisture and savory goodness to the casserole.
  • 2 cups chicken broth Deepens the flavor and helps cook the quinoa perfectly.
For the Chicken
  • 1.5 - 2 pounds boneless skinless chicken breasts, chopped The primary protein source that keeps you full and satisfied.
  • Salt and freshly ground black pepper Essential for enhancing all the dish's flavors.
For the Finish
  • 1 cup shredded Monterey Jack cheese This creamy topping adds richness and melts beautifully.
  • 1/2 cup chopped fresh cilantro leaves and thin stems Brightens up the dish and adds a refreshing note (optional).
Optional Toppings
  • Cilantro
  • tomatoes
  • avocado
  • jalapeno

Equipment

  • 9x13 baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F and prepare a 9×13 baking dish by spraying it with nonstick cooking spray to ensure easy cleanup.
  2. Combine in the baking dish: uncooked quinoa, diced green pepper, onion, chopped green chiles, rinsed black beans, cumin, green enchilada sauce, chicken broth, cilantro, chopped chicken, salt, and pepper. Stir everything until well mixed for even flavor distribution.
  3. Cover tightly with aluminum foil and bake for 45 minutes.
  4. Uncover, stir, and recover the casserole. Continue baking for another 45 minutes to 1 hour until the quinoa is fluffy and the chicken is fully cooked.
  5. Sprinkle the casserole with shredded Monterey Jack cheese and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
  6. Serve hot with your choice of toppings such as cilantro, tomatoes, avocado, and jalapeno.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 10IUVitamin C: 60mgCalcium: 15mgIron: 20mg

Notes

Garnish with a squeeze of lime juice for a zesty finish. Store leftovers in an airtight container for up to 4 days.

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