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Hearty Mexican Chicken Casserole
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.
3
30 min
TOTAL TIME
433
CALORIES
$2.09
PER SERVING
Ingredients
15 INGREDIENTS
6 SERVINGS
1 small red pepper
chopped
2 tsp cumin
16 oz fat-free refried beans
1/2 cup grated cheese
1/2 cup onion
chopped
1 tbsp chili powder
1 cup quinoa
cooked
1/2 cup corn
1/2 cup black beans
1 lb ground chicken
2 tsp olive oil
1/2 tsp salt
10 oz enchilada sauce
1 small poblano pepper
seeded and chopped
1/2 tsp ground pepper
Directions
10 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Preheat oven to 375°F and grease a 9x9 inch baking pan.
2
In a large skillet, heat olive oil and cook ground chicken, breaking it up into small pieces. Drain any excess liquid.
3
Add chopped poblano pepper, red pepper, and onion to the skillet with the cooked chicken. Cook until softened, about 5 minutes.
4
Add corn, black beans, cumin, chili powder, salt, and ground pepper to the skillet, cooking until heated through.
5
Place cooked quinoa in the prepared baking pan, creating an even layer.
6
Heat the refried beans in a small bowl in the microwave for 30 seconds, then stir to soften. Spread on top of the quinoa.
7
Layer the cooked chicken and vegetable mixture over the refried beans.
8
Pour enchilada sauce over the entire casserole.
9
Sprinkle with grated cheese and bake for 15-20 minutes, until hot in the middle and bubbling around the edges.
10
Serve with fresh avocado and sour cream (optional).
Health Info
Macros
49g
CARBS
14g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
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