Name: Healthy Green Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 8 ounces boneless skinless chicken breasts; Fine salt and black pepper, to taste; Cooking spray, as needed; 1 (15-ounce) can black beans, drained and rinsed; 1 ½ cups plain whole milk yogurt; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ¾ teaspoon ground cumin; 1 (5-ounce) container fresh baby spinach, roughly chopped; ½ cup chopped fresh cilantro leaves, plus more for garnish; 2 (14- or 15-ounce) cans green enchilada sauce; 8 ounces shredded Monterey jack cheese, divided; 9 yellow corn tortillas (6-inch), cut in half

There’s something so comforting about a layered casserole that’s both wholesome and packed with flavor, and this Healthy Green Chicken Enchilada Casserole Recipe fits the bill perfectly. It’s an all-in-one meal with vibrant greens, creamy chicken, and just the right touch of melty cheese, making it a dinner you’ll want to make again and again.

This image shows two white plates, each with two square layers of a cheesy, green sauce dish topped with sliced green jalapeños, fresh cilantro leaves, small diced red onions, black beans, a dollop of white sour cream, and sliced avocado. The cheese has melted and looks creamy with melted spots. Each plate has a gold fork on its right side. Around the plates, there are scattered cilantro leaves, a small white bowl filled with diced red onion, and a small white bowl with sour cream, all placed on a white marbled surface. The colors are fresh, with green, white, and yellow tones and fresh herb garnishes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Green Chicken Enchilada Casserole Recipe
Top Tip
How to Serve Healthy Green Chicken Enchilada Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Green Chicken Enchilada Casserole Recipe

Why You'll Love This Recipe

When I first tried this Healthy Green Chicken Enchilada Casserole Recipe, I was thrilled by how it balanced health and comfort. It’s not your typical heavy casserole—it’s fresh, green, and full of protein, yet still brings the cozy vibes we all crave after a long day.

Nutritious and Satisfying: Combining lean chicken, spinach, and black beans makes this casserole hearty without feeling overly rich.
Easy Weeknight Meal: Prep and assembly are straightforward, and baking takes care of the rest—perfect for busy evenings.
Flavorful Layers: The tangy yogurt and green enchilada sauce work together to deliver a bright, zesty kick that elevates every bite.
Flexible and Customizable: You can easily swap ingredients or add your personal favorites to make it truly your own.

Ingredients & Why They Work

Each ingredient in this casserole has a role in creating a balanced meal that’s both flavorful and nutritious. I love how the fresh greens and spices weave through the creamy yogurt and chicken, while tortillas hold the whole thing together without weighing it down. When shopping, look for fresh cilantro and good quality green enchilada sauce to make your casserole really pop.

Flat lay of fresh boneless skinless chicken breasts, small white ceramic bowl of drained black beans, small white ceramic bowl of plain whole milk yogurt, small white ceramic bowl containing ground cumin, small white ceramic bowl containing garlic powder, small white ceramic bowl containing onion powder, fresh roughly chopped baby spinach leaves on a white ceramic plate, fresh bright green cilantro leaves on a white ceramic plate, small white ceramic bowl filled with green enchilada sauce, a neat stack of yellow corn tortillas cut in halves arranged on a white ceramic plate, a small white ceramic bowl with shredded Monterey Jack cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean protein that bakes beautifully and shreds easily for tender bites.
Black beans: Adds fiber and heartiness, plus a subtle earthy flavor that complements the spices.
Plain whole milk yogurt: A creamy, tangy alternative to sour cream that keeps this recipe light yet rich.
Garlic powder, onion powder, ground cumin: Essential spices that build the warm, savory base for the filling.
Fresh baby spinach: Adds vibrant color, nutrition, and a mild taste that blends right into the filling.
Fresh cilantro leaves: Brighten the flavor with a lively herbal note—freshness here is key!
Green enchilada sauce: The star sauce that coats the layers with a zesty punch and keeps everything moist.
Shredded Monterey jack cheese: Melts perfectly for creamy, cheesy goodness without overpowering the greens.
Yellow corn tortillas: Naturally gluten-free and mild, they soak up the sauce and keep the whole casserole cohesive.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I enjoy making this casserole my own by swapping in whatever veggies I have on hand or tweaking the spice levels to suit the mood. It’s a flexible recipe that really invites experimentation—don’t be shy to add your signature twist!

Variation: One of my favorite tweaks is adding roasted poblano peppers for a smoky depth—it brings a wonderful earthiness to the layers.
Dietary Modifications: Use a dairy-free yogurt and cheese if you’re aiming for a vegan or dairy-free option; just keep an eye on how this affects texture.
Seasonal Changes: During summer, toss in some fresh corn kernels or zucchini ribbons for extra crunch and freshness.

Step-by-Step: How I Make Healthy Green Chicken Enchilada Casserole Recipe

The image shows a white rectangular baking dish with one layer of a creamy mixture made of cooked green leafy vegetables and melted white cheese. On top of this mixture, three yellow corn tortillas are placed in a row, slightly overlapping each other, covering part of the layer below. Around the baking dish, there are bowls containing shredded cheese and sauce, and a stack of yellow corn tortillas on a white marbled surface. The scene is bright and clean, focusing on the layered ingredients ready to be baked photo taken with an iphone --ar 2:3 --v 7

Step 1: Oven-Roast the Chicken Just Right

First things first: I preheat the oven to 375℉ and spray my baking dish to prevent sticking. Placing the chicken breasts in the dish, I sprinkle them generously with salt and pepper. Baking uncovered for 15-20 minutes until they hit 165℉ is key to juicy chicken that shreds beautifully without drying out. Letting the meat rest before shredding helps keep the texture tender—always worth the wait!

Step 2: Stir Together the Creamy Green Filling

While the chicken bakes, I mix the black beans, plain yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro in a bowl. This mixture is where the magic happens—it's creamy, fresh, and packed with flavor that complements the chicken perfectly. Once the chicken is shredded, I fold it into this green goodness gently so everything stays nicely combined.

Step 3: Layer It Like a Pro

I spray the baking dish again and pour ¾ cup of enchilada sauce as the base. Next comes 6 tournament-style, halved corn tortillas—don’t worry if the sauce peeks through, it all melts together beautifully. Then a third of the chicken-bean mixture, half of the shredded cheese, and another drizzle of sauce. Repeating these layers three times and finishing with sauce creates the perfect structure, and saving some cheese for the finish helps get that gorgeous melt on top.

Step 4: Bake, Uncover, and Finish with Cheese

Covering the casserole with foil, I pop it into the oven at 375℉ for 30 minutes until it’s bubbling and heated through. Removing the foil and sprinkling the remaining cheese on top lets it get beautifully golden in the final 5 minutes of baking. Letting it rest for 10 minutes after baking is a game-changer since it sets up the layers so they don’t slide apart when you scoop it onto your plate.

Top Tip

After making this casserole several times, I've discovered a few tricks that really make the difference between good and unforgettable.

Chicken Temperature Check: Use an instant-read thermometer to avoid overcooking. This keeps the chicken moist so it blends well into the creamy filling.
Use Fresh Herbs: Chopping fresh cilantro right before mixing it in preserves its bright flavor—you don’t want it muddied in the sauce.
Layer Order Matters: Starting with sauce and tortilla layers helps everything bake evenly and prevents dryness.
Let It Rest: Don’t skip the resting time after baking; it makes serving cleaner and the texture more luscious.

How to Serve Healthy Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

My favorite garnishes for this casserole are freshly chopped cilantro, finely diced red onion for a bit of crunch, creamy diced avocado slices, and a squeeze of lime to brighten every bite. These add freshness and texture that contrast the creamy, cheesy layers beautifully.

Side Dishes

I love pairing this casserole with a simple mixed green salad dressed in lime vinaigrette or some roasted sweet potatoes for extra sweetness and warmth. A bowl of homemade guacamole can also work wonders to round out the meal.

Creative Ways to Present

For a dinner party, I’ve layered this casserole in individual small ramekins for personal servings, topped with colorful garnishes like radish slices and edible flowers. Another fun idea is serving it family-style on a large platter with bowls of garnishes on the side, letting everyone customize their portion.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely before tightly covering the casserole dish with foil or transferring portions to airtight containers. Stored in the fridge, it keeps well for up to 4 days, making it a great meal prep option.

Freezing

This casserole freezes beautifully. I recommend freezing it before baking in individual portions or the full dish tightly wrapped in plastic wrap and foil. When you're ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if baking from frozen.

Reheating

To reheat, I cover leftovers with foil and warm them in a 350℉ oven for about 15-20 minutes, or until heated through. This helps keep the casserole moist and ensures the cheese melts nicely without burning.

Frequently Asked Questions:

Can I use rotisserie chicken instead of baking fresh chicken?

Absolutely! Using pre-cooked rotisserie chicken can save time. Just shred about 1 to 1 ¼ cups and fold it into the filling mixture as directed. You may want to skip baking the chicken step and go directly to assembling the casserole.

Is this recipe gluten-free?

Yes! Since it uses corn tortillas instead of flour tortillas, this enchilada casserole is naturally gluten-free. Just double-check your green enchilada sauce and other packaged ingredients to ensure they have no added gluten.

Can I make this recipe ahead of time?

Definitely. You can fully assemble the casserole a day ahead, cover it tightly, and refrigerate. When you're ready, simply bake it as directed—adding a few extra minutes if it comes straight from the fridge.

What can I serve with this casserole for a complete meal?

A fresh green salad with a zesty lime dressing or some roasted vegetables complement the casserole nicely. Adding a simple side like Mexican street corn or avocado slices can round out the flavors without too much fuss.

Final Thoughts

This Healthy Green Chicken Enchilada Casserole Recipe has become a favorite in my kitchen because it combines wholesome ingredients with so much flavor and ease. It’s perfect for those nights when you want something nourishing and comforting without endless prep. Trust me, once you try it, you’ll want to make it a weekly staple too—it’s that good!