There’s something so comforting about a casserole, especially when it’s packed with vibrant flavors and wholesome ingredients. This Healthy Green Chicken Enchilada Casserole Recipe brings that cozy feeling along with a fresh twist, thanks to the lively green enchilada sauce and creamy yogurt-based filling. You’ll love how this dish feels both indulgent and nourishing all at once.

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

This recipe has been a game changer for me on busy weeknights when I want something satisfying but don’t want to spend hours in the kitchen. It’s incredibly layered in flavor, yet surprisingly light thanks to the yogurt and fresh spinach. Plus, it’s naturally gluten-free, so it fits a lot of dietary needs without any awkward substitutions.

Lively Green Sauce: The green enchilada sauce gives this casserole a refreshing twist over the traditional red, making it feel bright and fresh every time.
Creamy & Healthy Filling: Using siggi’s plain whole milk yogurt instead of sour cream or heavy cream keeps the dish creamy but light and packed with protein.
Easy Layering: The corn tortillas soak up all the flavorful sauce and hold everything together, making serving a breeze and cleanup easier too.
Customizable and Kid-Friendly: I find even picky eaters enjoy this casserole because of its mild spice level and familiar chicken and cheese combo.

Ingredients & Why They Work

Each ingredient in this Healthy Green Chicken Enchilada Casserole Recipe plays a healthy but delicious role. The blend of spices and fresh herbs lifts the flavors without overwhelming, while the creamy veggies and beans add texture and nutrition.

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: Roasting keeps the chicken juicy and shredding it ensures every bite is tender and ready to soak up the sauce.
Black beans: They add hearty fiber and extra protein, plus they blend beautifully into the creamy filling.
Plain whole milk yogurt: This is my secret to a tangy creaminess that feels indulgent but is better-for-you.
Spinach: Adds fresh green goodness and a gentle earthy flavor without overpowering the casserole.
Cilantro: It brightens the dish with a fresh herbal punch—don’t skip it!
Green enchilada sauce: The star of the show, it’s tangy, slightly spicy, and full of vibrant green flavor.
Monterey jack cheese: Melts beautifully and adds just enough richness without being heavy.
Corn tortillas: Naturally gluten-free and soft once baked, they’re perfect for layering all the flavors together.

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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 love how versatile this Healthy Green Chicken Enchilada Casserole Recipe is. Over time, I’ve tried mixing up the greens or swapping the cheese to suit what’s on hand or who I’m feeding. You can definitely make it your own!

Variation: Once, I swapped baby spinach for kale and added a pinch of smoked paprika—gave it a delicious smoky depth that my family adored.
Dietary tweaks: Use dairy-free yogurt and vegan cheese for a tasty plant-based version that still hits all the flavor notes.
Spice it up: Add diced jalapeños or a splash of green hot sauce in the mix to wake things up if you like a little heat.
Make it heartier: Toss in some cooked quinoa or brown rice layered in for an extra boost of fiber and texture.

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: Roast the Chicken Just Right

Start by preheating your oven to 375℉. I spray a 9×13-inch dish with cooking spray, then season the chicken breasts simply with salt and pepper. Pop them in uncovered—about 15-20 minutes usually does the trick. I’m always checking with a meat thermometer to be sure they hit 165℉; it keeps them juicy and prevents dryness. Once cooked, I let them cool just a bit before shredding with two forks. This part always feels a bit therapeutic, and shredding small pieces helps the chicken blend perfectly into the casserole.

Step 2: Mix Your Creamy Filling

While the chicken is roasting, I toss the black beans, whole milk yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro into a medium bowl. Stir it all up until it looks like a creamy, beautiful mixture with pops of green everywhere. This is where the magic begins—every bite will be this creamy, herby, and perfectly seasoned.

Step 3: Layer Like a Pro

Give that baking dish a quick spritz again, then fold your shredded chicken into the yogurt-bean mixture. Pour about ¾ cup of your green enchilada sauce into the bottom to set the stage. Next, layer 6 halves of corn tortillas on top. It won’t cover every inch, but that’s okay—this lets the sauce peek through and soak into the tortillas just right.

Spoon about one-third of the chicken mixture over the tortillas and sprinkle with ½ cup of cheese. Drizzle another ¾ cup of sauce over everything, then repeat the layering two more times, finishing with the remaining enchilada sauce on top. Hold back that last ½ cup of cheese; it’s for a golden cheesy finish.

Step 4: Bake & Enjoy

Cover the dish tightly with foil and bake at 375℉ for 30 minutes until everything is bubbly and piping hot in the center. Then, uncover, sprinkle on the remaining cheese, and bake uncovered for an additional 5 minutes so the cheese melts beautifully and starts to brown just a bit. When you pull it out, let it rest for about 10 minutes—this helps it set up and makes serving easier without it falling apart.

Top Tip

From my experience cooking this casserole multiple times, a couple small tweaks make all the difference between a good dinner and a fantastic one. These tips are simple but will save you from common pitfalls.

Patience with Resting: I always make sure to let the casserole sit 10 minutes before serving—if you skip this, it’s way harder to cut neat portions, and the filling can get runny.
Don’t Overbake the Chicken: I’ve learned it’s better to check the chicken early – overcooked chicken dries out and changes the whole texture of the filling.
Use Fresh Cilantro: Adding fresh cilantro right before serving really brightens the dish up; dried or old cilantro just won’t cut it.
Layer Evenly: Take your time to spread the layers evenly — it ensures you get all the delicious flavors in every bite without soggy or dry spots.

How to Serve Healthy Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

I always top mine with extra fresh cilantro because that herb just wakes up the whole dish. A little diced red onion gives a subtle crunch and bite, and avocado slices add creaminess that pairs perfectly with the tangy sauce. Don’t forget a squeeze of lime—just a little brightens every bite and adds a fresh citrus note I adore.

Side Dishes

I like keeping it simple on the side—a crisp mixed greens salad or roasted veggies balance the richness nicely. Sometimes I whip up a quick Mexican street corn salad if I want to fancy things up, but honestly, the casserole is filling enough on its own for me.

Creative Ways to Present

For a casual dinner party, I’ve set up a mini “assembly bar” with bowls of garnishes like diced tomatoes, sliced jalapeños, extra cheese, and chopped cilantro so guests can customize their plates. It makes the meal interactive and fun, plus adds fresh colors that really pop on the plate.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftovers into an airtight container and store them in the fridge—this casserole keeps well for up to 4 days. The flavors actually deepen overnight, which makes leftovers even better!

Freezing

Freezing works great too. I cool the casserole completely, then cover tightly with foil and freeze for up to 3 months. When I’m ready to enjoy it, I thaw overnight in the fridge and bake again at 350℉ until warmed through, which keeps the texture intact.

Reheating

To reheat, I love using the oven instead of the microwave to preserve the cheesy topping’s texture. Cover it with foil and warm at 350℉ for about 20 minutes, uncover for the last 5 to let the cheese soften up again. Quick and delicious!

Frequently Asked Questions:

Can I use pre-cooked or rotisserie chicken for this Healthy Green Chicken Enchilada Casserole Recipe?

Absolutely! Using pre-cooked or rotisserie chicken can save you prep time. Just make sure to shred it well and fold it into the creamy filling the same way you would with freshly cooked chicken.

Is this casserole suitable for a gluten-free diet?

Yes, the casserole is naturally gluten-free because it uses corn tortillas instead of flour tortillas. Just ensure your enchilada sauce and any other packaged ingredients are labeled gluten-free to be safe.

Can I make this Healthy Green Chicken Enchilada Casserole Recipe ahead of time?

Definitely! You can assemble the casserole a day ahead, keep it covered in the fridge, and bake it when ready. Just add the final cheese topping and extra bake time when you take it out of the fridge to ensure it’s heated through well.

How spicy is this Healthy Green Chicken Enchilada Casserole Recipe?

This recipe tends to be mild and very approachable for all taste buds because the green enchilada sauce is typically less spicy than red varieties. You can easily add jalapeños or hot sauce to taste if you want some kick.

Final Thoughts

This Healthy Green Chicken Enchilada Casserole Recipe feels like a warm hug in food form. It’s bright, creamy, and satisfying while still being mindful of nutrition. I often find myself making a double batch because it’s so loved in my house—leftovers are never an afterthought but a treat. Try it out—you might just have a new weeknight favorite you’ll want to make again and again.