There's something so comforting about a casserole, especially one that brings a burst of fresh flavor like this Green Chicken Enchilada Casserole Recipe. Creamy, cheesy, and packed with greens, it’s the perfect meal that feels both hearty and wholesome.

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

I’m always on the lookout for recipes that balance comfort with nutrition, and this casserole absolutely nails it. It’s creamy yet light, layered with fresh greens and perfect flavors that keep everyone coming back for seconds.

Simple Prep: Using baked chicken and layering ingredients keeps things straightforward without sacrificing flavor.
Fresh & Healthy: Spinach and cilantro add vibrant color and nutrition while keeping the dish light.
Family Friendly: Everyone I’ve served this to loves the creamy tangy sauce and melty cheese layers.
Gluten-Free Comfort: Corn tortillas make it naturally gluten-free, so it’s perfect for many dietary needs.

Ingredients & Why They Work

Each ingredient here plays a role in creating a satisfyingly creamy and fresh casserole. The blend of spices, fresh greens, and creamy yogurt really lifts the flavor without adding heaviness. Plus, using corn tortillas keeps that authentic enchilada feel.

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 the chicken keeps it moist and tender, and shredding it lets the flavors soak in perfectly.
Black beans: They add heartiness and fiber—a perfect protein boost alongside the chicken.
Siggi’s plain whole milk yogurt: This adds creaminess and a slight tang, making the filling vibrant and not too heavy.
Spices (garlic powder, onion powder, cumin): These bring warmth and depth without overpowering the fresh green flavors.
Fresh baby spinach: Adds a touch of green freshness and nutrition without needing wilting down, thanks to the baking process.
Cilantro: Fresh cilantro keeps the flavor lively and bright—feel free to add extra for garnish!
Green enchilada sauce: Key for that classic enchilada flavor with a tangy, mild heat that's seriously addictive.
Monterey jack cheese: Melts beautifully and gives the casserole that gooey, cheesy top everyone loves.
Corn tortillas: Naturally gluten-free and with just the right texture to absorb the sauce and hold the layers.

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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 like to keep this recipe flexible. Sometimes I swap in leftover rotisserie chicken to save time or add a touch of salsa verde for extra tang. Feel free to toss in extra veggies or use different cheese blends to suit your taste!

Variation: I once added roasted corn and diced poblano peppers to the mix for a smoky twist, and it was a hit at a casual family dinner.

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 the Chicken Just Right

Start by preheating your oven to 375℉ and spraying your baking dish with cooking spray — I like to use an oil mister for an even, light coating. Place the chicken breasts in the dish, season with salt and pepper, and bake uncovered for 15 to 20 minutes. I use a meat thermometer here; once it hits 165℉, the chicken is perfectly cooked. Remove it to a board and shred with two forks once it's cool enough to handle. This step ensures juicy, tender chicken that mixes beautifully with the yogurt sauce.

Step 2: Mix the Creamy Filling

While your chicken bakes, grab a medium bowl and combine black beans, plain yogurt, garlic powder, onion powder, cumin, chopped spinach, and fresh cilantro. Stir it well—that combo is where the magic begins, giving you a creamy, flavorful filling with a fresh punch of green.

Step 3: Layer It Up

Spray your baking dish again, then fold the shredded chicken into your yogurt-bean mixture. Pour ¾ cup of green enchilada sauce evenly on the bottom, then arrange 6 halves of corn tortillas over it. The tortillas won’t cover the sauce entirely—that's fine, it helps the layers meld together. Spread a third of the chicken filling over the tortillas, sprinkle with half a cup of shredded cheese, then drizzle another ¾ cup of enchilada sauce on top. Repeat these layers two more times, finishing with the remaining sauce. Save that last half cup of cheese—the grand finale!

Step 4: Bake and Finish with Cheese

Cover the dish tightly with foil and bake at 375℉ for 30 minutes until everything is bubbly and heated through. Remove the foil, sprinkle the remaining cheese evenly on top, and pop it back in for 5 more minutes to get that beautiful melty golden finish. Let it stand 10 minutes before serving—that rest time really helps it set for easy slicing.

Top Tip

From my experience making this casserole a few times, a few simple tricks help everything come together perfectly and develop that cozy, comforting vibe we all want from enchiladas.

Use an instant-read thermometer: This takes all the guesswork out of cooking the chicken just right — juicy and moist every time.
Don’t skip the resting time: Letting the casserole rest after baking makes slicing easier and helps the sauce thicken up nicely.
Layer carefully: Make sure your tortillas overlap slightly to soak up the sauce evenly but don’t completely smother the bottom to avoid sogginess.
Fresh cilantro at the end: Adding it right before serving preserves its bright flavor and adds a beautiful pop of color.

How to Serve Green Chicken Enchilada Casserole Recipe

Green Chicken Enchiladas - Serving Suggestion

Garnishes

I always top my slices with a handful of chopped fresh cilantro, some finely diced red onion for crunch, slices of creamy avocado, and a squeeze of lime juice. These simple touches brighten the rich casserole and make each bite sing with freshness.

Side Dishes

To keep things balanced, I like pairing this with a crisp mixed green salad or some grilled corn on the cob. Sometimes roasted sweet potatoes or a light black bean salad round out the meal beautifully without overwhelming the flavors.

Creative Ways to Present

For special occasions, I’ve layered this casserole in individual ramekins for a fun personal touch. It feels fancy but is just as comforting as the big pan version. You can also top with dollops of sour cream or a drizzle of chipotle crema for a spicy kick.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with foil or plastic wrap and refrigerate them for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.

Freezing

This casserole freezes well—even layered and assembled. Just cover tightly with foil and pop it right in the freezer for up to 2 months. Let it thaw overnight in the fridge before baking as directed.

Reheating

Reheat leftovers in a covered dish at 350℉ until warmed through, about 15–20 minutes. I like to add a little extra shredded cheese on top before reheating to revive that melty goodness.

Frequently Asked Questions:

Can I use rotisserie chicken for this casserole?

Absolutely! Pre-cooked rotisserie chicken is a great shortcut—just shred about 6 to 7 ounces and fold it into the yogurt mixture as described. It saves time without losing any flavor.

Is this Green Chicken Enchilada Casserole Recipe gluten-free?

Yes! By using corn tortillas instead of flour, this recipe is naturally gluten-free. Just double-check your enchilada sauce label to ensure it contains no gluten.

Can I make this casserole dairy-free?

You can swap out the Monterey jack cheese for a dairy-free cheese alternative, and use a dairy-free yogurt substitute to keep the creamy texture. Keep in mind that the flavor will change somewhat, but it still works as a delicious casserole.

How spicy is the green enchilada sauce in this recipe?

The green enchilada sauce called for is typically mild to medium in heat, with tangy and herbaceous notes. If you prefer it milder, choose a mild sauce or add less. For more heat, add chopped jalapeños or a splash of hot sauce.

Final Thoughts

This Green Chicken Enchilada Casserole Recipe has become one of my go-to weeknight meals because it’s comfort food that also feels fresh and nourishing. I love the way it fills the house with cozy aromas and brings people together around the table. I’m confident you’ll find it as easy to throw together and as satisfying to eat as I do—give it a try and watch it become a favorite in your kitchen too!