Description
A healthy and flavorful Southwest-inspired casserole made with diced chicken, quinoa, black beans, corn, and bold spices, topped with melted cheese for a comforting one-dish meal.
Ingredients
- Cooking spray
- 1 pound cooked chicken, diced or shredded (rotisserie chicken works well)
- 2 teaspoons chili powder
- 1/2 teaspoon ancho chili powder (or additional 1/2 teaspoon regular chili powder)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon fine salt
- 1/2 cup dry quinoa (uncooked), rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 cup water or low-sodium chicken broth
- 1 medium bell pepper (any color), diced
- 1 jalapeño, seeds and membranes removed, diced (omit for less heat)
- 1 (10-ounce) bag frozen cauliflower rice (no need to thaw)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles, undrained
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- Optional toppings: sour cream, salsa, fresh cilantro, green onion, avocado, lime wedges
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch glass baking dish with cooking spray.
- In the prepared baking dish, combine the diced cooked chicken, chili powder, ancho chili powder, garlic powder, cumin, onion powder, dried oregano, smoked paprika, and salt.
- Add the rinsed dry quinoa, fire-roasted diced tomatoes (undrained), tomato sauce, water or chicken broth, diced bell pepper, diced jalapeño, frozen cauliflower rice, rinsed black beans, drained corn, and diced green chiles.
- Stir all these ingredients together thoroughly until well combined.
- Stir in about 1 1/4 cups of the shredded cheese, integrating it into the mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake for 50-60 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
- Carefully remove the foil from the baking dish. Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Return the uncovered casserole to the oven and bake for an additional 3-5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for at least 15 minutes before serving. This allows the flavors to settle and the casserole to firm up slightly.
- Serve warm with your favorite Southwest toppings such as sour cream, salsa, fresh cilantro, green onion, sliced avocado, or lime wedges.
Notes
- Omit the jalapeño for a milder version with less heat.
- Rotisserie chicken is a convenient shortcut for the cooked chicken.
- Let the casserole rest to allow it to firm up and flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.