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; 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; Cooking spray as needed

There’s something so satisfying about a cozy casserole, especially when it’s packed with fresh flavors and wholesome ingredients. This Healthy Green Chicken Enchilada Casserole Recipe is one of my go-to dishes when I want something comforting yet nourishing that the whole family actually looks forward to.

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 honestly can’t recommend this Healthy Green Chicken Enchilada Casserole Recipe enough. It’s like all the flavors of your favorite enchiladas combined into one easy, healthy baked dish that feels special but comes together so quickly.

Simple Prep: You’ll love how straightforward this recipe is—no fussing with individual enchiladas or frying tortillas.
Wholesome Ingredients: Using plain yogurt and fresh greens keeps it light without sacrificing creaminess or flavor.
Make-Ahead Friendly: This casserole tastes just as great the next day, making it perfect for busy weeknights or meal prep.
Family Approved: Even picky eaters in my house ask for seconds, and I bet yours will too!

Ingredients & Why They Work

Each ingredient in this Healthy Green Chicken Enchilada Casserole Recipe plays a key role in building flavor, texture, and nutrition. Using fresh spinach and cilantro adds brightness, while plain yogurt keeps it creamy and healthy. Here’s a bit about what to look for and how to get the best results.

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

Chicken breasts: Baking chicken breasts ahead and shredding them locks in juiciness and makes layering easier; you can also swap in pre-cooked shredded chicken if you’re short on time.
Black beans: They add fiber and protein, plus a nice hearty texture that pairs beautifully with the creamy yogurt and cheese.
Plain whole milk yogurt: This is my secret to a rich yet healthy sauce—you get that tangy creaminess without extra fat or calories.
Spinach: Fresh baby spinach wilts perfectly into the mixture, adding nutrients without overpowering the flavor.
Cilantro: Fresh cilantro brightens the entire casserole with its herbal zing; don’t skip it!
Green enchilada sauce: Using canned sauce makes this recipe a breeze, and its bold, slightly spicy flavor ties everything together.
Monterey Jack cheese: It melts beautifully, providing gooeyness and a mild flavor that balances the tangy sauce.
Corn tortillas: Cutting them in half helps create perfect, thin layers that soak up sauce without becoming soggy.

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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 wonderful things about this casserole is how easy it is to tailor it to your tastes or what you have on hand. Over time, I’ve played around with different cheeses, greens, and even added a little heat to make it my own—and you can do the same!

Variation: I sometimes swap out the spinach for kale or chard, which gives a slightly earthier taste and more texture, and my family enjoys that change.
Dairy-Free Version: Try using a plant-based yogurt and a dairy-free cheese alternative—it won’t be exactly the same, but still tasty and comforting.
Extra Spice: If you like it hot, toss in chopped jalapeños to the yogurt mixture or add a few dashes of hot sauce before baking.
Make It Vegetarian: Skip the chicken and double the beans and veggies for a hearty vegetarian version that still packs protein and flavor.

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 and Shred the Chicken

This is where it all begins. Preheat your oven to 375℉, then spray a 9×13 baking dish with cooking spray to prevent sticking. Lay your seasoned chicken breasts in the dish and bake uncovered for about 15-20 minutes, or until an instant-read thermometer hits 165℉. Let the chicken rest a few minutes so it stays juicy before shredding it with two forks.

Step 2: Mix the Creamy Filling

While the chicken cooks, grab a medium bowl and combine drained black beans, plain yogurt, garlic powder, onion powder, ground cumin, chopped fresh spinach, and cilantro. Once the chicken is shredded, fold it into this vibrant mixture—this creamy filling is the heart of the casserole.

Step 3: Assemble the Layers

Give your baking dish another quick spray for easy cleanup later. Pour about three-quarter cups of green enchilada sauce evenly on the bottom. Layer six corn tortilla halves over the sauce, then spread one-third of the chicken-bean mixture on top. Sprinkle with half a cup of shredded Monterey Jack cheese, then drizzle another three-quarter cups of enchilada sauce. Repeat these layers two more times, finishing with the remaining enchilada sauce on top but save the last half-cup of cheese for later.

Step 4: Bake Until Bubbly and Golden

Cover the whole casserole tightly with foil to keep the moisture in and bake at 375℉ for about 30 minutes until it’s bubbling and heated through. Then, remove the foil and sprinkle on the rest of the cheese. Pop it back in for another 5 minutes so the cheese melts and browns just a little. Letting the casserole stand for 10 minutes before serving helps it set so you get perfect slices.

Top Tip

I’ve made this casserole dozens of times, and a few little tricks make all the difference between “just good” and “wow, I can’t wait to make this again.”

Layer Evenly: Make sure to spread the chicken mixture and sauce evenly so every bite has a nice balance of flavors and moisture.
Use Fresh Herbs: Fresh cilantro really brightens this dish—dried just doesn’t compare. Add some on top too for a punch of color and flavor.
Don’t Skip the Resting Time: Letting the casserole sit before slicing helps it hold together and makes serving easier.
Tortilla Prep: Cutting the tortillas in halves helps create thinner layers that soak up sauce better without getting mushy.

How to Serve Healthy Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

I love topping my serving with freshly chopped cilantro for brightness and a sprinkle of finely diced red onion for slight crunch and zing. Sometimes, I add sliced avocado or a wedge of lime to squeeze over—both add richness and fresh contrast that elevate the whole dish.

Side Dishes

On the side, I usually keep things simple with a crisp mixed green salad or roasted veggies like zucchini or sweet potatoes. A light, citrusy slaw is another favorite that adds crunch and brightness.

Creative Ways to Present

For special occasions, I like to bake this casserole in individual ramekins to create personal-sized portions. You get those lovely crispy edges on each serving, and it feels a little more festive. Another fun option—top with a dollop of guacamole or a drizzle of sour cream swirled with a chipotle hot sauce for an extra punch.

Make Ahead and Storage

Storing Leftovers

After it cools, I cover leftovers tightly with foil or transfer to an airtight container and refrigerate. It keeps beautifully for 3-4 days, so you can enjoy this casserole the next day—often the flavors even deepen overnight.

Freezing

I’ve frozen portions before with good results. Just assemble the casserole but don’t bake it yet. Wrap it tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed—just add a few extra minutes if needed.

Reheating

I reheat leftovers covered in the oven at 350℉ until warmed through, usually about 15-20 minutes. This keeps the casserole moist and melty without drying it out like microwaving sometimes does.

Frequently Asked Questions:

Can I make this Healthy Green Chicken Enchilada Casserole Recipe gluten-free?

Yes! This recipe is naturally gluten-free as it uses corn tortillas instead of flour ones—just double-check your enchilada sauce ingredients to be sure there are no hidden gluten sources.

What can I use instead of Monterey Jack cheese?

If you can’t find Monterey Jack or want a different flavor, mild cheddar or mozzarella work well. For a sharper taste, try pepper jack or a Mexican blend cheese.

Can I make this recipe vegetarian?

Absolutely! Skip the chicken and add extra black beans or other favorite veggies like zucchini or bell peppers. The yogurt and cheese keep it creamy and filling.

How spicy is this casserole?

This Healthy Green Chicken Enchilada Casserole Recipe has a mild, approachable spice level thanks to the green enchilada sauce. You can adjust the heat by choosing a mild or hot sauce or adding jalapeños or hot sauce to taste.

Final Thoughts

This Healthy Green Chicken Enchilada Casserole Recipe has become a staple in my kitchen because it strikes the perfect balance between flavorful, filling, and wholesome. I always feel good serving it to friends and family, knowing it’s loaded with greens and protein but still tastes indulgent. Give it a try—you’ll see, it’s the kind of recipe you’ll be adding to your regular rotation before long!