Name: Healthy Green Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
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

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.

The image shows two white plates with a thick, square slice of a layered casserole dish. The base layer is light golden with a soft texture, topped by a layer of melted cheese mixed with chopped green herbs and black beans. On top, there is a dollop of white sour cream, slices of bright green avocado, and fresh green jalapeño rings scattered around. Small bits of chopped red onion and fresh cilantro leaves are sprinkled over the dish. One plate has a gold fork resting on the edge, and a few fresh cilantro sprigs lie on the white marbled surface around the plates. Nearby, there are small white bowls holding extra sour cream and diced red onions. 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

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.

Flat lay of fresh boneless skinless chicken breasts, a small white bowl of drained black beans, a small white bowl of plain whole milk yogurt, a small white bowl of chopped fresh baby spinach, a small white bowl of chopped fresh cilantro leaves, a small white bowl of green enchilada sauce, a neat stack of yellow corn tortillas halved, a small white bowl of shredded Monterey Jack cheese, whole uncracked brown eggs, all arranged in perfect symmetry in simple white ceramic bowls and plates, 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

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.

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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

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

The image shows a white rectangular baking dish with a first layer of creamy mixture that includes chopped green leafy vegetables and small bits of white cheese mixed in a light yellow sauce. On top of this layer, three corn tortilla halves are neatly arranged side by side, covering the mixture partly. Around the baking dish, there are small white bowls with shredded white cheese and another creamy sauce with a spoon inside it, placed on a white marbled surface. A woman's hand is holding a spoon in one of the bowls. Photo taken with an iphone --ar 2:3 --v 7

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

Green Chicken Enchiladas - Serving Suggestion

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:

Can I use rotisserie chicken instead of baking chicken?

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.

Is this casserole gluten-free?

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.

Can I make this vegetarian?

Definitely! Swap the chicken for extra beans, grilled vegetables, or even plant-based chicken substitutes to keep it meat-free while still hearty.

What’s the best way to keep the casserole from getting soggy?

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!