Name: 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, to taste; Black pepper, to taste; Cooking spray; 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 layered casseroles, especially when they come packed with fresh, vibrant flavors. This Green Chicken Enchilada Casserole Recipe is one of my favorites for a reason—it balances creamy, tangy, and savory notes with wholesome ingredients that make every bite feel like a warm hug from the inside out.

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 Green Chicken Enchilada Casserole Recipe
Top Tip
How to Serve Green Chicken Enchilada Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Chicken Enchilada Casserole Recipe

Why You'll Love This Recipe

This recipe is a wonderful balance of flavor, nutrition, and ease, all rolled into one satisfying dish. I love how it manages to feel indulgent, without any of the heaviness you might expect from an enchilada casserole.

Wholesome and fresh: It uses simple, fresh ingredients like spinach, cilantro, and yogurt to keep it light but flavorful.
Easy layering: The corn tortillas hold everything together perfectly, making it a no-fuss meal you can assemble in minutes.
Protein-packed: With chicken and black beans, it's a great way to enjoy a filling dinner that keeps you satisfied.
Customizable comfort: You can easily swap in your favorite cheesy toppings or add veggies to tailor it exactly how you like.

Ingredients & Why They Work

Each ingredient in this Green Chicken Enchilada Casserole Recipe is chosen to bring a delicious balance of creaminess, texture, and a hint of spice. Plus, I always recommend shopping for the freshest cilantro and using whole milk yogurt to keep it rich and tangy.

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: Lean and juicy, they’re the perfect protein base and shred beautifully after baking.
Black beans: These add fiber and a creamy contrast to the chicken without overpowering the flavor.
Plain whole milk yogurt: A tangy, creamy twist that lightens the casserole and keeps it moist.
Garlic, onion powder, and cumin: The trio of warm spices adds depth and that classic enchilada flavor without heat.
Baby spinach: It sneaks in some greens and wilts nicely, blending right into the creamy mixture.
Cilantro: Fresh and bright, it brings a herbal kick that's essential in Mexican-inspired dishes.
Green enchilada sauce: The star of this recipe, it ties all the layers together with vibrant zest.
Monterey Jack cheese: Melts beautifully, providing gooey, mild richness that everyone will love.
Corn tortillas: Naturally gluten-free and softly baked, they soak up all the flavors without falling apart.

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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 experimenting with different add-ins for this Green Chicken Enchilada Casserole Recipe. You should definitely make it your own—whether that means dialing up the spice or sneaking in extra veggies.

Variation: I sometimes swap the Monterey Jack cheese for a blend of pepper jack and cheddar to kick it up a notch—totally worth trying if you like a little heat.
Dietary tweaks: For a dairy-free version, coconut yogurt and vegan cheese work surprisingly well here—just watch the flavors balance.
Seasonal touches: Throw in roasted poblano peppers or corn kernels when in season to add texture and sweetness.

Step-by-Step: How I Make 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: Bake and shred the chicken

Preheat your oven to 375℉ and grab a 9×13-inch baking dish—spray it lightly with cooking spray to keep things from sticking. Lay the chicken breasts in the dish, sprinkle with salt and black pepper, and bake uncovered for about 15-20 minutes. You want to hit 165℉ internally, so an instant-read thermometer is perfect here. When done, pull the chicken out and let it cool for a few minutes before shredding it with forks. This step is a lifesaver because once the chicken's shredded, it soaks up all those creamy enchilada flavors wonderfully.

Step 2: Mix the creamy filling

While the chicken bakes, toss the black beans, plain whole milk yogurt, garlic powder, onion powder, cumin, roughly chopped baby spinach, and chopped cilantro into a medium bowl. Stir well to combine. This mixture is the soul of the casserole—it’s creamy, flavorful, and packed with nutrients, so don’t rush this step!

Step 3: Assemble the layers

Give your baking dish another spritz of cooking spray. Fold the shredded chicken into that creamy mixture, making sure everything is mixed nicely. Pour ¾ cup of the green enchilada sauce on the bottom of the dish to start the base. Then layer six halves of corn tortillas over the sauce—they don't have to cover it perfectly; some overlap is okay. Spread one-third of the chicken-bean mixture over the tortillas, sprinkle half a cup of shredded Monterey Jack cheese on top, then drizzle another ¾ cup of enchilada sauce. Repeat this layering two more times, ending with the remaining enchilada sauce on top. Keep the remaining ½ cup cheese handy because that goes on last after baking.

Step 4: Bake till bubbly and melty

Cover the casserole with foil and bake at 375℉ for 30 minutes. You want the center nice and hot, and the casserole bubbling around the edges. Then, take off the foil, sprinkle the remaining cheese evenly on top, and bake uncovered for an extra 5 minutes until the cheese melts and gets lightly golden. Let it rest for 10 minutes once it’s out of the oven—this little waiting period makes the casserole set and makes it easier to slice.

Top Tip

From my experience, timing and layering make all the difference in this Green Chicken Enchilada Casserole Recipe. Here’s what helped me nail it every time:

Perfectly cooked chicken: Don’t overbake the chicken—you want it juicy enough to shred easily but fully cooked for safety.
Mix the filling well: Stirring the beans, spinach, and yogurt ensures even flavor distribution and a creamy texture instead of dry patches.
Use fresh cilantro last minute: I add extra cilantro as a garnish after baking for brightness—adding it too early can dull its flavor.
Let it rest: Waiting 10 minutes before serving lets the casserole thicken up nicely, making serving less messy.

How to Serve Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

I’m all about simple, fresh garnishes here. I top mine with chopped fresh cilantro, a sprinkle of finely diced red onion, slices of creamy avocado, and a squeeze of lime juice. Each bite gets a fresh pop that balances the creamy richness of the casserole beautifully.

Side Dishes

To keep dinner balanced, I love pairing this casserole with a crisp side salad dressed in lime vinaigrette or a simple Mexican rice. Sometimes, I serve black bean salad on the side for a double dose of fiber and flavor.

Creative Ways to Present

For special occasions, I’ve layered this casserole in individual ramekins for a fun portioned dinner party dish. I’ve also topped each serving with a dollop of sour cream and some pico de gallo for a colorful finish that really wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge for up to 3 days. I find the flavors actually deepen overnight, making the next-day meal just as satisfying—if not more.

Freezing

This casserole freezes really well. I assemble it in a freezer-safe dish before baking, then wrap it tightly in foil and plastic wrap. When ready, I thaw it overnight in the fridge, then follow the same baking instructions. Perfect for busy weeknights!

Reheating

To reheat, I cover the casserole with foil and warm it in a 350℉ oven until heated through, about 20 minutes. Removing the foil in the last 5 minutes helps refresh the melted cheese topping beautifully.

Frequently Asked Questions:

Can I use rotisserie chicken in this casserole?

Absolutely! Using cooked, shredded rotisserie chicken is a great shortcut that saves time. Just mix it into the yogurt and bean filling directly.

Is this recipe gluten-free?

Yes, since it uses corn tortillas instead of flour tortillas, this casserole is naturally gluten-free. Just be sure to check your enchilada sauce ingredients as brands vary.

Can I make this casserole spicier?

Definitely! You can add diced jalapeños or swap in a spicier green enchilada sauce to give it some kick. Adding a bit of cayenne powder to the yogurt mixture is also an easy way to heat things up.

What can I serve with this Green Chicken Enchilada Casserole?

This casserole pairs wonderfully with simple sides like Mexican rice, black bean salad, or a fresh green salad with lime dressing. Avocado slices and a squeeze of fresh lime on top are always winners.

Final Thoughts

This Green Chicken Enchilada Casserole Recipe holds a special place in my heart because it’s a reliable, comforting meal that feels both wholesome and indulgent. It's perfect for busy weeknights but good enough to serve for company. I hope you enjoy making and eating it as much as I do—it’s one of those dishes where you can taste the love in every bite.