Leftover chicken makes weeknight dinners easier, especially when you can turn it into a warm, filling casserole. These Mexican-inspired recipes pair simple ingredients with flavors like salsa, beans, cheese, and green chiles. Here are 12 easy ideas to help you use up cooked chicken and get dinner on the table with less fuss.
Helpful Tips Before You Start
A few simple steps can help your leftover-chicken casserole bake up flavorful and evenly cooked.
Shred or Dice the Chicken
Shred chicken for an even layer, or dice it into bite-size pieces for a heartier texture. Remove any skin or bones first.
Check the Chicken’s Moisture
If the chicken is dry, mix it with a little salsa, enchilada sauce, or broth before adding it to the casserole. This helps keep the filling tender.
Drain Canned Ingredients
Drain beans and corn well so they don’t add excess liquid. If using canned green chiles, drain those too unless the recipe says otherwise.
Season Before Baking
Leftover chicken may already be seasoned, so taste the filling before adding extra salt. A little cumin, chili powder, or lime can brighten the flavors.
Let It Rest Before Serving
Rest the casserole for about 5 to 10 minutes after baking. This helps it set, making it easier to scoop.
Green Chile Chicken Enchilada Casserole
This casserole layers leftover chicken with green enchilada sauce, mild green chiles, tortillas, and plenty of melted cheese. It has the cozy flavors of chicken enchiladas without the extra work of rolling each one.
It’s a handy weeknight dinner when you have cooked chicken ready to use. The tortillas soften as the casserole bakes, while the green chiles add a gentle kick and the cheese makes each serving creamy and satisfying.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chiles, drained
- 8 small corn tortillas
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese, divided
- ¼ cup sliced green onions
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a bowl, stir together the shredded chicken, green enchilada sauce, drained green chiles, sour cream, and ½ cup of the Monterey Jack cheese.
- Cut the tortillas into strips. Arrange half of them across the bottom of the baking dish, overlapping slightly.
- Spoon half of the chicken mixture over the tortilla strips and spread it into an even layer. Add the remaining tortilla strips, followed by the rest of the chicken mixture.
- Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
- Bake uncovered for 25 to 30 minutes, until the casserole is hot and bubbling and the cheese is melted. Let it rest for 5 minutes, then scatter the sliced green onions over the top before serving.
Extra Tips
For a milder casserole, choose mild green chiles and a mild green enchilada sauce. Letting the casserole rest before serving helps the layers hold together, and any leftovers can be reheated in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Oven
Chicken Tinga and Black Bean Tortilla Casserole
This casserole layers smoky, tomato-rich chicken tinga with black beans, corn tortillas, and melted cheese. It turns leftover chicken into a hearty Mexican-inspired dinner with very little extra prep.
The tortillas soften as the casserole bakes, soaking up the tinga sauce while the cheese gets golden on top. It’s a practical choice for a weeknight meal, especially when you have cooked chicken ready to use.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) crushed tomatoes
- ½ cup chicken broth
- 3 cups shredded cooked chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, chipotle pepper, adobo sauce, cumin, and oregano. Cook for 30 seconds, until fragrant.
- Add the crushed tomatoes and chicken broth. Stir well, bring the sauce to a gentle simmer, and cook for 8 minutes. Add the shredded chicken and black beans, then stir until everything is coated and warmed through.
- Heat the oven to 375°F. Spread a thin layer of the chicken mixture in the bottom of a baking dish. Add a layer of quartered tortillas, then spoon over more chicken mixture and sprinkle with some of the cheese. Repeat the layers, finishing with the remaining cheese on top.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the chopped cilantro over the top. Serve with lime wedges.
Extra Tips
For a milder casserole, use half a chipotle pepper and a little less adobo sauce. If the chicken mixture seems especially thick before layering, stir in a splash of the listed chicken broth. Letting the casserole rest before serving helps the tortilla layers hold together.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Knife, Cutting Board
Salsa Verde Chicken and Cornbread Casserole
This casserole pairs leftover chicken with tangy salsa verde, sweet corn, and a tender cornbread topping. It is an easy way to turn cooked chicken into a cozy Mexican-inspired dinner.
The filling stays savory and saucy under the golden cornbread, with just enough jalapeño for a gentle kick. Serve it on a busy weeknight or as a relaxed weekend meal.
Serves 4 people.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup salsa verde
- 1 cup corn kernels, thawed if frozen
- 1/2 cup black beans, rinsed and drained
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon chopped pickled jalapeño
- 1/2 teaspoon ground cumin
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, combine the shredded chicken, salsa verde, corn, black beans, Monterey Jack, pickled jalapeño, and cumin. Spread the mixture evenly in the prepared dish.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the chicken filling and spread it into an even layer. It is fine if a little filling shows around the edges.
- Bake for 25 to 30 minutes, until the cornbread topping is golden and a toothpick inserted into the center of the topping comes out clean. Let the casserole rest for 5 minutes, then scatter the cilantro over the top and serve.
Extra Tips
For a milder casserole, use less pickled jalapeño. If the cornbread topping browns before it is cooked through, loosely cover the dish with foil for the remaining baking time. Let leftovers cool, refrigerate them in a covered container, and reheat individual portions until hot.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowls, Whisk
Mexican Chicken, Rice, and Poblano Casserole
This casserole turns leftover chicken into a cozy, filling dinner with tender rice and mild poblano peppers. It is a practical choice for a weeknight when you want to make a complete meal in one baking dish.
Poblano, cumin, and green enchilada sauce bring gentle warmth, while Monterey Jack melts over the top. The rice cooks in the sauce, soaking up its flavor as the casserole bakes.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium poblano pepper, seeded and diced
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 cup long-grain white rice, rinsed and drained
- 1 ½ cups low-sodium chicken broth
- 1 cup green enchilada sauce
- 2 cups cooked, shredded leftover chicken
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-inch square baking dish.
- Heat the olive oil in a skillet over medium heat. Add the poblano and onion, and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the cumin and cook for 30 seconds.
- Add the rinsed rice to the skillet and stir to coat it with the oil and seasonings. Transfer the rice mixture to the prepared baking dish.
- Stir the chicken broth, green enchilada sauce, salt, and black pepper together in a bowl. Pour the mixture evenly over the rice. Add the shredded chicken and corn, then stir gently so the ingredients are evenly distributed.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the rice is tender and most of the liquid has been absorbed. If needed, cover and bake a little longer.
- Remove the foil and sprinkle the casserole with the Monterey Jack cheese. Bake uncovered for 8 to 10 minutes, until the cheese is melted. Let it stand for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
Keep the dish tightly covered while the rice bakes so it can absorb the liquid evenly. If the chicken is already well seasoned, taste before adding the salt. Leftovers reheat well covered in the oven with a small splash of chicken broth.Course: Main Course Cuisine: Mexican Equipment: Skillet, 9-inch Square Baking Dish, Mixing Bowl, Aluminum Foil
Chicken Fajita and Pinto Bean Casserole
This casserole brings together leftover chicken, tender pinto beans, and sweet peppers with the smoky, zesty flavors of chicken fajitas. A layer of melted cheese ties everything together, while the fajita vegetables keep each bite colorful and satisfying.
It’s a practical weeknight dinner when you have cooked chicken ready to use. Serve it straight from the baking dish for a cozy meal with plenty of familiar Mexican-inspired flavor.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded cooked chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 30 seconds, stirring so the spices coat the vegetables.
- Add the shredded chicken, pinto beans, and salsa to the skillet. Stir until evenly combined and heated through.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, until the casserole is bubbling around the edges and the cheese is melted. Sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, use a mild salsa, or choose a spicier one if you like more heat. If the filling seems dry before baking, stir in a little more salsa. Leftovers reheat well covered in the oven or in the microwave.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Oven
Creamy Chicken, Chayote, and Tortilla Casserole
This casserole turns leftover chicken into a comforting Mexican-inspired dinner with tender chayote, soft tortilla layers, and a creamy green chile sauce. It is a handy choice when you want a filling meal without cooking chicken from scratch.
The tortillas soften as the casserole bakes, while Monterey Jack melts over the top. Chayote adds a mild, tender bite that balances the rich sauce. Serve it on a busy weeknight or bring it to a casual family meal.
Serves 4 people.
Ingredients
- 2 chayote squash, peeled, pitted, and cut into small cubes
- 1 tablespoon olive oil
- 2 cups shredded cooked chicken
- 8 corn tortillas, cut into strips
- 1 can (10 ounces) cream of chicken soup
- ½ cup sour cream
- 1 can (4 ounces) diced green chiles, drained
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Bring a saucepan of water to a boil. Add the chayote cubes and cook for 6 to 8 minutes, until just tender. Drain well.
- In a mixing bowl, stir together the cream of chicken soup, sour cream, green chiles, cumin, salt, and black pepper. Fold in the cooked chayote, shredded chicken, and 1 cup of Monterey Jack.
- Arrange half of the tortilla strips in the baking dish. Spoon half of the chicken mixture over them. Repeat with the remaining tortilla strips and chicken mixture.
- Sprinkle the remaining ½ cup of Monterey Jack over the top. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and lightly golden on top.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Drain the chayote thoroughly so its cooking water does not thin the creamy filling. For a softer, more uniform texture, cut the tortilla strips into shorter pieces before layering. Leftovers reheat well covered in the oven, with a splash of water stirred into the filling if it seems thick.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Mixing Bowl, 8-inch Square Baking Dish
Chicken Tamale Pie with Masa Crust
This Chicken Tamale Pie with Masa Crust turns leftover chicken into a cozy Mexican-inspired casserole. A savory filling of chicken, beans, corn, tomatoes, and enchilada sauce sits beneath a tender masa topping.
It works well for a weeknight dinner when you want a filling meal without rolling individual tamales. The crust bakes up soft and lightly golden, while the chicken filling stays saucy and flavorful.
Serves 4 people.
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 cup masa harina
- 1 cup warm water
- 1/2 teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup diced yellow onion
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup red enchilada sauce
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish with 1 teaspoon of the vegetable oil.
- Make the masa crust. In a bowl, stir together the masa harina, warm water, salt, and remaining vegetable oil until a soft dough forms. Mix in 1/2 cup of the Monterey Jack cheese.
- Press about two-thirds of the masa dough evenly across the bottom of the prepared baking dish and slightly up the sides.
- Heat a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, black beans, corn, enchilada sauce, and cumin. Cook for 2 to 3 minutes, stirring until the filling is evenly coated and warmed through.
- Spoon the filling into the masa-lined dish. Crumble the remaining masa dough over the top, leaving small openings for steam to escape.
- Bake for 25 minutes. Sprinkle the remaining 1/2 cup of cheese over the top and bake for another 5 to 7 minutes, until the crust is set and the cheese has melted.
- Let the casserole rest for 10 minutes before serving. Sprinkle with chopped cilantro.
Extra Tips
If the masa dough feels dry while mixing, work in a little warm water until it holds together easily. Letting the pie rest before slicing helps the filling settle, and the cilantro adds a fresh contrast to the rich, saucy layers.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl
Chicken Chilaquiles Casserole with Salsa Roja
This casserole turns leftover chicken into a comforting Mexican-inspired meal with layers of tortilla chips, salsa roja, and melted cheese. Baking everything together makes chilaquiles easy to serve family-style.
The chips soften as they soak up the salsa while keeping a little texture around the edges. It works well for a relaxed weeknight dinner or brunch, especially when you want to use up cooked chicken.
Serves 4 people.
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 cups salsa roja
- 1/2 cup chicken broth
- 3 cups cooked shredded chicken
- 8 ounces sturdy tortilla chips, about 6 cups
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with a little of the measured vegetable oil.
- Warm the remaining oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir the salsa roja and chicken broth into the skillet. Bring the mixture to a gentle simmer, then stir in the shredded chicken until it is coated and warmed through.
- Spread half of the tortilla chips in the prepared baking dish. Spoon half of the chicken and salsa mixture over them, then sprinkle with half of the cheese. Repeat with the remaining chips, chicken mixture, and cheese.
- Bake uncovered for 15 to 20 minutes, until the cheese has melted and the casserole is bubbling around the edges. Let it rest for 5 minutes so it is easier to serve.
- Spoon sour cream over the casserole and finish with chopped cilantro. Serve with lime wedges for squeezing over each portion.
Extra Tips
Use sturdy, thick tortilla chips so they hold their shape better under the salsa. For a softer, more evenly sauced casserole, gently press the chips into the chicken mixture before baking. Serve right after resting, since the chips will continue to soften as the casserole sits.Course: Main Course Cuisine: Mexican Equipment: Skillet, 9-by-13-inch Baking Dish, Measuring Cups, Knife, Cutting Board
Chicken, Sweet Potato, and Black Bean Casserole
This casserole turns leftover chicken into a hearty Mexican-inspired meal with tender sweet potato, black beans, and warm spices. It is a practical choice for a weeknight dinner when you want a filling dish without cooking chicken from scratch.
The sweet potatoes soften as the casserole bakes, while the beans and chicken soak up the smoky, mildly spicy tomato sauce. A cheesy top and fresh cilantro bring the flavors together.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup crushed tomatoes
- ½ cup low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sweet potato and onion. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the sweet potato begins to brown.
- Stir in the cumin, chili powder, and smoked paprika. Add the crushed tomatoes and chicken broth, then simmer for 2 minutes.
- Stir in the black beans and shredded chicken until evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover the dish with foil and bake for 25 minutes, until the sweet potato is nearly tender. Remove the foil, sprinkle the Monterey Jack over the top, and bake uncovered for 8 to 10 minutes, until the cheese melts and the sweet potato is fully tender.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so it cooks at the same rate. If your leftover chicken is already seasoned, taste the tomato mixture before baking and adjust the chili powder to suit its flavor.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Chicken Mole and Plantain Casserole
This casserole turns leftover chicken into a cozy Mexican-inspired meal with rich mole, tender plantain, and a layer of melted cheese. It is a handy choice for a relaxed weeknight dinner when you want something hearty without starting from scratch.
Sweet, soft plantain balances the savory, gently spiced mole, while the chicken makes each serving filling. Bake it until the edges bubble and the top is golden, then let it rest briefly so the casserole is easier to serve.
Serves 4 people.
Ingredients
- 2 ripe but firm plantains, peeled and sliced into ¼-inch rounds
- 1 tablespoon vegetable oil
- 2 cups shredded cooked chicken
- 1 cup prepared mole sauce
- ½ cup chicken broth
- 1 cup shredded Oaxaca cheese or Monterey Jack cheese
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Warm the vegetable oil in a large skillet over medium heat. Add the plantain slices in a single layer, working in batches if needed. Cook for about 2 minutes per side, until lightly browned and just tender. Transfer them to a plate.
- In a bowl, stir together the mole sauce and chicken broth until smooth. Add the shredded chicken and mix until it is evenly coated.
- Arrange half of the plantain slices in the baking dish. Spoon half of the chicken and mole mixture over them, then sprinkle with half of the cheese. Repeat with the remaining plantain, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Use plantains that are yellow with some dark spots but still firm enough to slice, so they soften without falling apart. Mole sauces vary in thickness and spice, so adjust the broth slightly if yours is especially thick, and taste the sauce before assembling to check its seasoning.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Medium Baking Dish, Foil
Chicken Tortilla Casserole with Calabacitas
This casserole brings leftover chicken together with calabacitas, a Mexican-style mix of zucchini, corn, and tomatoes. Corn tortillas soften between the layers, while green chiles and melted cheese add savory flavor with a gentle kick.
It is a practical choice for a weeknight dinner when you want to turn leftover chicken into a filling meal. The finished casserole is tender and saucy, with just enough texture from the tortillas and vegetables.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 medium zucchini, diced
- 1 cup corn kernels, fresh or frozen and thawed
- 1 medium tomato, diced
- 1 (4-ounce) can diced green chiles, drained
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 2 cups cooked, shredded chicken
- ½ cup chicken broth
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly oil an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
- Stir in the zucchini, corn, tomato, green chiles, cumin, and salt. Cook for 5 to 7 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
- Add the shredded chicken and chicken broth. Stir to combine, then simmer for 2 minutes so the chicken is warmed and the mixture is moist.
- Arrange half of the tortilla pieces in the baking dish. Spoon half of the chicken and calabacitas mixture over them, then sprinkle with ½ cup of the cheese. Repeat with the remaining tortillas and chicken mixture, then top with the remaining 1 cup of cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a firmer casserole, simmer the chicken and vegetable mixture until most of the visible broth has reduced before layering. If using frozen corn, thaw and drain it first so it does not add extra moisture. Leftovers reheat well, covered, in a 350°F oven.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Foil
Chicken and Quinoa Casserole with Roasted Tomatillos
This casserole combines leftover chicken and fluffy quinoa with roasted tomatillos for a bright, tangy flavor. Black beans, corn, and Monterey Jack make it hearty enough for dinner without much extra prep.
It works well for a weeknight meal when you have cooked chicken on hand. The tomatillos add a fresh, lightly tart contrast to the creamy cheese and tender grains.
Serves 4 people.
Ingredients
- 1 pound tomatillos, husks removed and rinsed
- 1 tablespoon olive oil
- 1 cup uncooked quinoa, rinsed
- 1 ¾ cups low-sodium chicken broth
- 2 cups shredded cooked chicken
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425°F. Place the tomatillos on a baking sheet and toss them with the olive oil. Roast for 15 to 20 minutes, turning once, until softened and lightly browned. Let them cool slightly, then chop them, keeping any juices from the pan.
- While the tomatillos roast, combine the rinsed quinoa and chicken broth in a saucepan. Bring to a boil, then cover and simmer over low heat for about 15 minutes, until the quinoa is tender and the liquid is absorbed.
- Reduce the oven temperature to 375°F. In a large bowl, mix the cooked quinoa with the chopped tomatillos and their juices, shredded chicken, black beans, corn, cumin, chili powder, salt, and half of the Monterey Jack.
- Spoon the mixture into a lightly greased 2-quart baking dish and spread it evenly. Sprinkle the remaining Monterey Jack over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes, then scatter the cilantro over the top. Serve with lime wedges for squeezing.
Extra Tips
For a tangier casserole, stir in a little more of the roasted tomatillo juices before baking. If the quinoa is still warm when you assemble the dish, the casserole may need slightly less oven time, so check that it is hot throughout before serving.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Saucepan, Large Bowl, 2-quart Baking Dish
