There’s something so comforting about a casserole packed with vibrant flavors and wholesome ingredients. This Healthy Green Chicken Enchilada Casserole Recipe brings together zesty green enchilada sauce, tender chicken, and fresh veggies for a meal that feels indulgent without the guilt.
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
I’m honestly pretty obsessed with this recipe — it’s not only delicious but also so straightforward to throw together any night of the week. I love that it’s bright with fresh greens but still hits that cozy, comforting casserole vibe.
- Wholesome yet indulgent: Creamy yogurt and Monterey jack cheese create richness without heaviness.
- Loaded with fresh greens: Spinach and cilantro bring a fresh, vibrant note that balances the spices.
- Simple, pantry-friendly ingredients: You may already have most on hand, making it perfect for last-minute dinners.
- Easy to customize: Swap in your favorite beans or mix up the cheese to suit your tastes.
Ingredients & Why They Work
This casserole melody works because each ingredient plays its part in flavor, texture, and nutrition. The chicken provides protein and substance, while black beans add fiber and heartiness. The green enchilada sauce ties it all together with a tangy, mildly spicy kick.
- Chicken breasts: Baking chicken right in the baking dish saves a pan and keeps things simple.
- Black beans: Adds protein and earthy flavor — make sure to rinse canned beans well to keep it fresh.
- Siggi’s plain whole milk yogurt: A creamy, healthy substitute for sour cream that adds tang and richness.
- Garlic powder and onion powder: These deepen the flavor without overpowering.
- Ground cumin: Brings warmth and an authentic southwestern flair.
- Baby spinach: Adds freshness and nutrients without overpowering the dish.
- Fresh cilantro: Offers bright herbaceous notes, especially when sprinkled on top before serving.
- Green enchilada sauce: The star of the show — choose a good quality, green chile sauce for the best flavor.
- Monterey jack cheese: Melts beautifully, creating gooey layers and a mild cheesy flavor.
- Yellow corn tortillas: Naturally gluten-free, they give structure and the classic enchilada taste.
Make It Your Way
One of the things I love most about this Healthy Green Chicken Enchilada Casserole Recipe is how easy it is to make it your own. Whether you want it spicier, lighter, or veggie-packed, it’s flexible enough to adapt without losing its magic.
- Variation: I like to toss in some sautéed mushrooms or roasted zucchini to boost the veggie count — it’s my little secret for sneaking in extra greens without anyone noticing.
- Dairy-Free Option: Swap the cheese for a plant-based alternative and use coconut yogurt instead of dairy yogurt for a dairy-free friendly version.
- Spice Level: Add chopped fresh jalapeños or a pinch of cayenne in the yogurt mix to bring some heat if you’re into spicy foods.
Step-by-Step: How I Make Healthy Green Chicken Enchilada Casserole Recipe
Step 1: Cook the chicken just right
Start by preheating your oven to 375℉ and greasing a 9×13 inch baking dish with cooking spray. Lay the chicken breasts in the dish and season lightly with salt and pepper. I love baking the chicken uncovered for about 15-20 minutes—it keeps it juicy without drying out. Use an instant-read thermometer to be sure it hits 165℉, then pull it out and let it cool slightly before shredding with two forks.
Step 2: Mix the creamy filling
While the chicken is cooking, combine black beans, the plain whole milk yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro in a medium bowl. Stir it all up until it’s combined and the spinach starts to soften a bit in the creamy mixture.
Step 3: Build the layers
Spray the baking dish again before you start layering. Gently fold the shredded chicken into the yogurt mixture, then spread ¾ cup of green enchilada sauce on the bottom of the dish. Arrange 6 tortilla halves over the sauce — it won't cover every inch but that’s okay. Spread a third of the chicken-bean mixture over the tortillas, sprinkle ½ cup cheese on top, then drizzle more enchilada sauce. Repeat twice more, finishing with enchilada sauce on top.
Step 4: Bake and melt the cheese
Cover the whole casserole tightly with foil and bake for 30 minutes. You’ll start smelling those green chilies working their magic. Then, remove the foil and sprinkle the remaining cheese on top. Pop it back in for 5 more minutes so it melts perfectly. Let it rest for 10 minutes before serving to thicken up — this part is key; I’ve learned it makes slicing tidy and the flavors settle beautifully.
Top Tip
From my many casserole adventures, a few tricks really make this Healthy Green Chicken Enchilada Casserole Recipe shine. These tips saved me from soggy tortillas and bland flavors on my first try!
- Don’t rush the resting time: Letting the casserole sit before serving helps it firm up and makes serving much cleaner.
- Use an instant-read thermometer: It’s the only way to get perfectly cooked chicken that’s tender, not rubbery.
- Spritz with cooking spray between layers: Prevents sticking and helps those tortillas bake into soft, flavorful sheets.
- Don’t overload the sauce at the bottom: Too much can make the casserole watery; ¾ cup is just right.
How to Serve Healthy Green Chicken Enchilada Casserole Recipe
Garnishes
I always top mine with a handful of chopped fresh cilantro — it adds a burst of color and brightness. A squeeze of lime juice and a few diced avocados really take this meal to the next level. Sometimes I add finely chopped red onions for a little crunch and contrast.
Side Dishes
For sides, I love serving a light, citrusy salad or some roasted sweet potatoes to complement the casserole’s creamy richness. A simple Spanish rice or Mexican street corn also pairs beautifully if you want to make it a full fiesta meal.
Creative Ways to Present
For special occasions, I sometimes bake this casserole in individual ramekins — it’s such a fun way to make each plate feel special. Adding a dollop of guacamole and a sprinkle of queso fresco on top also jazzes it up delightfully.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well covered in the fridge for up to 4 days. I like to store individual portions in airtight containers for quick lunches or dinners during the week.
Freezing
This casserole freezes beautifully. Just bake as directed but stop before adding the final layer of cheese. Let cool completely, then freeze tightly covered. When ready, thaw overnight and sprinkle with cheese before baking the last 5 minutes.
Reheating
I reheat leftovers in the oven at 350℉ covered with foil — this keeps the casserole moist and melty. A quick zap in the microwave works if you’re in a hurry, but the oven method is best for preserving texture.
Frequently Asked Questions:
Absolutely! Using cooked rotisserie chicken is a great time-saver. Just shred about 6-7 ounces and fold it into the yogurt mixture as the recipe directs.
Yes, it is naturally gluten-free since it uses corn tortillas instead of flour tortillas. Just double-check your enchilada sauce ingredients to be sure.
Definitely! Swap the chicken for extra beans, grilled vegetables, or even plant-based chicken substitutes to keep it meat-free while still hearty.
Make sure not to add too much enchilada sauce at the bottom, and always let the casserole rest after baking to allow it to firm up. Using cooking spray between layers also helps keep it from sticking and sogginess.
Final Thoughts
This Healthy Green Chicken Enchilada Casserole Recipe is one of those dishes I’ve come back to over and over because it hits all the right notes — fresh, cheesy, savory, and just the right bit spicy. I hope you’ll try it soon and enjoy the way it turns an ordinary weeknight dinner into something a bit more special. Trust me, your family and friends will be asking for seconds!
Print
Healthy Green Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This healthy Green Chicken Enchilada Casserole is a delicious layered dish featuring tender baked chicken, creamy yogurt-based filling with black beans, spinach, and fresh cilantro, all nestled between corn tortillas and topped with green enchilada sauce and melted Monterey jack cheese. Naturally gluten-free and packed with flavor, it's a comforting meal perfect for any night of the week.
Ingredients
Main Ingredients
- Cooking spray
- 8 ounces boneless skinless chicken breasts
- Fine salt and black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups siggi’s 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
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375℉. Spray a 9×13-inch baking dish with cooking spray. Place chicken breasts in the dish and sprinkle with salt and pepper. Bake uncovered for 20 minutes until the chicken is cooked through and registers 165℉ on an instant-read thermometer. Remove chicken and shred once cooled slightly.
- Make Yogurt-Bean Mixture: While chicken cooks, combine black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro in a medium bowl. Stir well.
- Combine Chicken and Yogurt Mixture: Spray the baking dish again with cooking spray. Fold the shredded chicken into the yogurt-bean mixture.
- Start Layering: Pour ¾ cup enchilada sauce onto the bottom of the baking dish. Arrange 6 tortilla halves over the sauce; tortillas will not cover sauce entirely.
- Add Filling and Cheese: Spread one-third of the chicken-bean mixture over tortillas. Sprinkle with ½ cup cheese and drizzle ¾ cup enchilada sauce over the top. Repeat layers two more times, ending with the last enchilada sauce. Reserve remaining ½ cup cheese.
- Bake Covered: Cover casserole with foil and bake at 375℉ for 30 minutes until bubbly and hot in the center.
- Finish Baking: Remove foil, sprinkle remaining cheese on top, and bake uncovered for 5 minutes until cheese melts. Let stand for 10 minutes before serving to thicken.
- Serve: Garnish with fresh cilantro, finely diced red onion, avocado slices, and/or lime wedges as desired.
Notes
- This casserole is naturally gluten-free thanks to corn tortillas, making it suitable for gluten-intolerant guests.
- Using plain whole milk yogurt adds creaminess while keeping the dish healthy.
- Adjust the spice by choosing mild or spicy green enchilada sauce based on your preference.
- Leftovers keep well refrigerated and can be reheated in the oven or microwave.
- For added texture, consider topping with sliced olives or diced tomatoes before baking.
Nutrition
- Serving Size: ⅛ recipe (~1 cup)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 54 mg
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