Easy Mexican Chicken Quinoa Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy Mexican casserole layering spicy seasoned chicken, cooked quinoa, black beans, peppers, and melted cheese. It's filling and flavorful, making a satisfying weeknight dinner with Tex-Mex flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 1033mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 743mg
- Calcium
- 205mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1033MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.