Recipe Overview
Why you’ll love it: Green chile chicken quinoa casserole is an easy one pan meal. It’s healthy, filling, and flavorful!
How long it takes: 2 hours
Equipment you’ll need: 9 x 13 inch baking dish
Servings: 8
Enchiladas Verde, Casserole-Style
This chicken casserole has all the flavor of enchiladas verde in a healthy, easy-to-make one pan meal. It sounds like a dream, but it’s true!
For this easy recipe, literally the only thing you have to do is mix everything together in a large baking dish. Your oven does all the work, baking the quinoa and chicken at the same time.
The flavors of the enchilada sauce and green chiles, along with warm cumin, seep into the ingredients as they cook, making this chicken casserole incredibly flavorful, warming you from the inside out.
Here’s a tip for you from my kitchen: Use a baking dish that’s big enough. Don’t be me. I wanted to use the blue dish because it’s so pretty! And too small. Luckily, I saw the way things were headed and put the overfull dish on top of a foil-lined baking sheet to catch any overflow, which of course, was exactly what happened. You’ll want to use at least a 9 x 13 baking dish!
More Recipes Using Canned Green Chiles
- Easy Chicken Chili Recipe (FIVE ingredients!)
- Slow Cooker Green Enchilada Soup (also FIVE ingredients!)
- Southwest Chicken Salad Recipe
- Green Chile Mac and Cheese
More Casserole Recipes
Green Chile Chicken Quinoa Casserole
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup uncooked quinoa
- 1 green bell pepper, diced (about 1 cup)
- ½ sweet yellow onion, diced (about 1 cup)
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 can (10 ounces) green enchilada sauce
- 1 can (4.5 ounces) chopped green chiles
- ½ cup chopped fresh cilantro (leaves and thin stems)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups chicken broth (I use reduced sodium chicken broth)
- 1 cup shredded Monterey Jack cheese
Optional Toppings:
- additional fresh chopped cilantro, diced fresh tomatoes, diced avocado, sliced jalapeño peppers, or sour cream
Instructions
- Preheat oven to 375°F. Spray a 9 × 13 inch baking dish with nonstick cooking spray (I use avocado oil spray).
- Cut the chicken into small bite-sized pieces, about ¾ inches.2 pounds boneless skinless chicken breasts
- Place chicken, quinoa, bell pepper, onion, black beans, enchilada sauce, green chiles, cilantro, cumin, salt, and pepper in prepared baking dish. Stir well to combine. Add the broth, and stir again.1 cup uncooked quinoa, 1 green bell pepper, diced, ½ sweet yellow onion, diced, 1 can (15 ounces) black beans, 1 can (10 ounces) green enchilada sauce, 1 can (4.5 ounces) chopped green chiles, ½ cup chopped fresh cilantro, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 cups chicken broth
- Cover the baking dish tightly with foil and bake for 45 minutes. Remove the dish from the oven, uncover, and stir. Recover the dish with the foil and continue to bake for another 45 minutes, or until the quinoa is fluffy and the chicken is cooked through.
- Uncover the casserole, and sprinkle the top with evenly with cheese. Bake for five minutes or until cheese is melted.1 cup shredded Monterey Jack cheese
- Serve with desired toppings.
Notes
- Variations: You could use boneless skinless chicken thighs if you like dark meat better. Using a red bell pepper instead of green adds a bright splash of color. Instead of black beans, try pinto beans instead.
- Storage: Leftover green chile chicken casserole can be refrigerated for up to 4 days (store toppings separately). Reheat individual portions in the microwave. This casserole is great leftover, so it’s perfect for meal prepping to get ready for the week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
is this chicken raw or cooked?
Raw! It all cooks together – it’s the beauty of this easy recipe! I hope you love it!
If I used cooked shredded chicken, would it still cook for 45 min? And thank you, I love all the ingredients in this! It’s a good way to get my hubby to eat healthy
I haven’t tried it with shredded cooked chicken, but the quinoa will still take some time to cook. I’d check it at 30 minutes and see how it’s doing…and then keep cooking if the quinoa isn’t fully cooked.
Looks like the perfect easy & delicious weeknight dinner!
Thank you Whitney!
This looks so delicious! I love quinoa!
Thank you! I hope you try it and love it!
Hi, does the 1/2 cup chopped cilantro go into the casserole or is it only for the topping?
All goes in! If you want to save some for topping, feel free!
Looks wonderfully flavorful!
Looks delicious Rachel! Sharing on my blog’s FB page later today!
Thank you SO much!
I’ve yet to get my kids to try quinoa, but I think this might be the recipe to convince them! Love all the cheesy chicken-y goodness here. Pinning now!
Oh yeah, for sure! I hope they love it!
This looks so good!! Also that shot with the steam is on point. Nice!
Thanks Karen!