There’s something so comforting about a casserole that’s both nourishing and flavorful. This Healthy Green Chicken Enchilada Casserole Recipe combines creamy, zesty layers with wholesome ingredients to give you a dish that’s satisfyingly hearty without weighing you down. Trust me, it’s a winner for weeknights or anytime you want a little green magic on your plate.

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

I’ve made this Healthy Green Chicken Enchilada Casserole Recipe more times than I can count because it hits that perfect balance between healthy and indulgent. It’s packed with fresh spinach and herbs, creamy yogurt, and just enough cheese to keep things comforting. Plus, it’s simple enough for busy nights but special enough for guests.

Fresh and wholesome: The use of fresh spinach, cilantro, and green enchilada sauce gives the casserole a vibrant, garden-fresh flavor.
Protein-packed: Chicken and black beans provide lean protein that keeps you full and satisfied.
Easy layering: No need for complicated assembly—corn tortillas and creamy filling make it straightforward.
Gluten-free friendly: Using corn tortillas means gluten-free eaters can enjoy this without fuss.

Ingredients & Why They Work

This Healthy Green Chicken Enchilada Casserole Recipe uses ingredients that each bring something special—whether it’s flavor, nutrition, or texture. When shopping, look for fresh greens and good-quality enchilada sauce to really elevate the dish. Here’s why each one makes the casserole shine.

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, tender, and perfect for shredding into the creamy filling.
Black beans: Protein-rich, adding fiber and a subtle earthiness that pairs beautifully with the spices.
Plain whole milk yogurt: A healthier creamy alternative to sour cream, bringing tang without overload.
Spices (garlic powder, onion powder, ground cumin): Essential for layers of warm, comforting flavor that bring the Mexican-inspired profile alive.
Fresh baby spinach: Adds nutritious greens and vibrant color without overpowering the dish.
Fresh cilantro: Brightens the casserole with a citrusy herbaceous note.
Green enchilada sauce: The star that ties every layer together with a tangy and mildly spicy kick.
Monterey jack cheese: Melts beautifully, giving gooey, melty goodness without being too sharp.
Yellow corn tortillas: Naturally gluten-free base layers that soak up sauce yet hold their shape.

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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 flexible it is. I often swap in leftover rotisserie chicken to save time or jazz it up with extra vegetables when I want more greens. Feel free to make it your own!

Variation: I like to add diced zucchini or bell peppers when I want a boost of crunch and nutrition. Just sauté them lightly before mixing them into the filling.
Dairy-free: Use a non-dairy yogurt and vegan cheese to make it suitable for dairy-sensitive guests—just watch the melting time.
Heat levels: If you’re into spice, try stirring a diced jalapeño into the chicken mixture or topping with a few hot sauce drops for some extra zing.

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: Bake the Chicken Just Right

Start by preheating your oven to 375℉ and spraying your baking dish well with cooking spray. Season the chicken breasts with a pinch of salt and black pepper, then pop them in the dish. Bake uncovered for 15-20 minutes—just long enough to cook through but keep the meat juicy. The key is to use an instant-read thermometer if you have one; 165℉ means perfection. Let the chicken cool slightly before shredding with forks. It’s worth waiting because shredded chicken soaks up flavors better.

Step 2: Mix the Creamy Filling

While the chicken cooks, whisk together black beans, plain whole milk yogurt, garlic powder, onion powder, and ground cumin in a medium bowl. Stir in the chopped baby spinach and fresh cilantro. This mixture is uniquely creamy and zesty—the kind of wholesome comfort that enchiladas are all about. I find the spinach wilts down nicely once it bakes, so you get all the nutrition without any raw veggie texture.

Step 3: Layer It Like a Pro

Give the baking dish another quick spritz of cooking spray. Fold the shredded chicken into your yogurt-bean mixture, then start layering. Pour ¾ cup of the green enchilada sauce on the bottom, lay six halves of the corn tortillas over it (cover as much as you can—they don’t need to be perfect). Spread one-third of the chicken mixture over the tortillas, sprinkle half a cup of cheese, then drizzle another ¾ cup of sauce evenly on top. Repeat two more layers like this and save the remaining cheese for later. This layering method might seem detailed, but it really makes the casserole come alive with flavors in every bite.

Step 4: Bake to Bubbly Perfection

Cover the casserole with foil and bake at 375℉ for 30 minutes. You’ll know it’s ready when it’s bubbling around the edges and the center is heated through. Then take off the foil, sprinkle the rest of the cheese on top, and pop it back in the oven uncovered for 5 more minutes until the cheese melts and slightly browns. Let the casserole rest for 10 minutes before serving—that little wait lets everything set up so it slices cleanly without falling apart.

Top Tip

Having made this casserole more than a few times, I’ve learned a handful of things that really improve the final dish. These little tweaks can save you time and avoid common pitfalls, so your Healthy Green Chicken Enchilada Casserole Recipe comes out perfect every time.

Don’t skip the resting time: Letting the casserole stand after baking helps it thicken so it doesn’t slide apart when you cut it.
Shred chicken while warm: It’s easier to pull apart, resulting in a better texture for mixing and layering.
Use fresh enchilada sauce: It really elevates the vibrant green flavor. I’ve tried boxed, but fresh tastes brighter and less salty.
Spray your pan well: It prevents sticking and makes cleanup a breeze, especially with all those layers.

How to Serve Healthy Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

I like to dress mine with a handful of freshly chopped cilantro for color and brightness. Finely diced red onion adds a sharp crunch and a little zing that contrasts perfectly with the creamy layers. Sometimes I'll add slices of ripe avocado on top or a squeeze of lime for that fresh citrus pop. These finishing touches always make the dish feel festive and fresh.

Side Dishes

To keep the meal balanced yet simple, I often pair this casserole with a crisp mixed green salad dressed in lime vinaigrette or some roasted veggies like asparagus or zucchini. If I’m feeling a bit indulgent, a side of black bean and corn salsa always complements the flavors beautifully.

Creative Ways to Present

For special occasions, I’ve layered this casserole in individual ramekins to create personal portions, which guests love. You can also sprinkle some toasted pepitas or pumpkin seeds on top just before serving for extra texture and a nutty flavor surprise.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the refrigerator and they keep well for 3-4 days. I recommend using a shallow airtight container—this helps the casserole cool faster and reheats evenly.

Freezing

This casserole freezes beautifully. I typically prepare the whole dish, then wrap it tightly in foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before baking as usual. Freezing doesn’t change the texture—still creamy and delicious!

Reheating

Reheat leftovers in a 350℉ oven covered with foil for about 20 minutes, or until warm throughout. Removing the foil in the last 5 minutes helps refresh the melted cheese on top. Avoid microwaving for best texture; the oven keeps layers intact and flavors meld beautifully.

Frequently Asked Questions:

Can I use shredded rotisserie chicken instead of baking chicken breasts?

Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor. Just reduce baking time since the chicken is already cooked, then fold it directly into the yogurt-bean mixture.

Is this recipe suitable for gluten-free diets?

Yes! Because this casserole uses corn tortillas—which are naturally gluten-free—it’s perfect for those avoiding gluten. Just make sure your enchilada sauce and other ingredients are labeled gluten-free to be safe.

Can I make this Healthy Green Chicken Enchilada Casserole Recipe vegetarian?

Definitely! Simply skip the chicken and add extra beans or even cooked lentils for protein. You might also increase the veggies like zucchini or mushrooms to keep it hearty and flavorful.

What’s the best way to reheat leftovers without drying them out?

Reheat the casserole covered in the oven at 350℉ for about 20 minutes to keep it moist and melty. Removing the foil for the last 5 minutes helps refresh the cheese on top without drying out the whole dish. Avoid microwaving to keep the layers intact and texture perfect.

Final Thoughts

This Healthy Green Chicken Enchilada Casserole Recipe is one of those dishes I reach for when I want something nourishing but totally satisfying. It’s easy enough for regular weeknight dinners but also feels like a treat with all those fresh herbs and creamy layers. Sharing it with friends or family is always a hit, and I’m pretty sure it’ll become a favorite in your home, too. Give it a go—you’ll enjoy the cozy, wholesome flavors as much as I do.