Mexican Quinoa Casserole

This Mexican-style chicken quinoa casserole is a delicious spin on comfort food, with layers of tortillas, black beans, cheese, and peppers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 372 Calories

Ingredients

• ½ cup sour cream
• 2 cups water
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 onion, diced
• 1 (14.5 ounce) can diced tomatoes
• 2 green bell peppers, diced
• 8 (6 inch) corn tortillas
• 1 (15 ounce) can black beans, drained and rinsed
• ½ teaspoon cayenne pepper, or to taste
• 1 cup quinoa
• 2 teaspoons vegetable oil, or as needed
• ½ teaspoon chili powder, or to taste
• 3 cooked chicken breasts, chopped
• 1 (8 ounce) package shredded Cheddar cheese, or to taste, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 3

Bake in the preheated oven until set, about 45 minutes.

Step 4

Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.

Step 5

Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.

Step 6

Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.