Name: Hearty Mexican Chicken Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 10 ounce can enchilada sauce; 1/2 cup black beans; 1/2 cup corn; 1/2 cup grated cheese; 1 cup quinoa, cooked; 1 pound ground chicken; 1/2 teaspoon salt; 1 16 ounce can fat-free refried beans; 1 tablespoon chili powder; 2 teaspoons cumin; 1 small poblano pepper, seeded and chopped; 1/2 cup onion, chopped; 1 small red pepper, chopped; 1/2 teaspoon ground pepper; 2 teaspoons olive oil

Chicken Casserole

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Discover a wholesome and delicious 30-minute Mexican casserole made with ground chicken, veggies, beans, and a rich, savory sauce. Perfect for a filling family meal with a hint of spice.

Milk

Gluten Free

Mediterranean

Sauces

milliliter

Enchilada Sauce

Beans & Legumes

gram

black beans

Canned Vegetables

corn

Cheese

shredded cheese

Grains & Rice

quinoa

Poultry

ground chicken

Seasonings

salt

refried beans

chili powder

ground cumin

Fresh Vegetables

poblano pepper

onion

red bell pepper

black pepper

Oils

olive oil

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Vitamin C

Vitamin K

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Lycopene

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Hearty Mexican Chicken Casserole

Condiment & Toppings

Produce

Dairy

Pasta, Sauces, Grain

Meat & Seafood

Baking Goods

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Preheat oven to 375°F and grease a 9x9 inch baking pan.

In a large skillet, heat olive oil and cook ground chicken, breaking it up into small pieces. Drain any excess liquid.

Add chopped poblano pepper, red pepper, and onion to the skillet with the cooked chicken. Cook until softened, about 5 minutes.

Add corn, black beans, cumin, chili powder, salt, and ground pepper to the skillet, cooking until heated through.

Place cooked quinoa in the prepared baking pan, creating an even layer.

Heat the refried beans in a small bowl in the microwave for 30 seconds, then stir to soften. Spread on top of the quinoa.

Layer the cooked chicken and vegetable mixture over the refried beans.

Pour enchilada sauce over the entire casserole.

Sprinkle with grated cheese and bake for 15-20 minutes, until hot in the middle and bubbling around the edges.

Serve with fresh avocado and sour cream (optional).

Hearty Mexican Chicken Casserole

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