Greek Chicken & Green Enchilada Casserole
This casserole is a Mediterranean-Mexican fusion masterpiece: tender shredded Greek-seasoned chicken, spinach, feta, and a creamy green sauce layered with corn or flour tortillas. It’s baked until golden, melty, and full of bright, herby flavors. Perfect for weeknight dinners or meal prep.
Prep & Cook Time
Prep: 20 minutes
Cook chicken: 20 minutes
Assemble & bake: 25–30 minutes
Total: ~65–70 minutes
Ingredients
For Greek chicken:
500 g chicken breast or thighs
2 tbsp olive oil
2 tsp dried oregano
1 tsp garlic powder
1 tsp smoked paprika
Salt & pepper, to taste
Juice of ½ lemon
For green enchilada sauce:
1 cup Greek yogurt (or sour cream)
½ cup fresh spinach, chopped
1–2 jalapenos (optional, for mild heat)
1 clove garlic
1 tbsp olive oil
1 tsp lime juice
Salt & pepper, to taste
Other casserole layers:
6–8 small corn or flour tortillas
1 cup fresh spinach
½ cup crumbled feta cheese
½ cup shredded mozzarella (optional)
2 tbsp fresh parsley, chopped
Instructions
1. Cook Greek chicken:
Preheat oven to 180°C (350°F).
Season chicken with olive oil, oregano, garlic powder, paprika, lemon juice, salt, and pepper.
Bake for 20 minutes (or until fully cooked) and shred with two forks.
2. Prepare green enchilada sauce:
Blend spinach, Greek yogurt, garlic, olive oil, lime juice, and jalapenos until smooth.
Season with salt and pepper. Adjust thickness with water if too thick.
3. Assemble casserole:
Lightly grease a baking dish.
Layer 1–2 tortillas at the bottom.
Spread half the shredded chicken, a handful of spinach, a drizzle of green sauce, and a sprinkle of feta.
Repeat layers with remaining tortillas, chicken, sauce, spinach, and cheese.
Top with mozzarella and parsley.
4. Bake:
Bake at 180°C (350°F) for 20–25 minutes until the top is golden and bubbly.
5. Serve:
Let it rest 5 minutes before slicing. Serve with extra green sauce or tzatziki on the side.
Tips & Notes
Make it lighter: Use low-fat Greek yogurt and skip mozzarella.
Extra flavor: Add roasted red peppers or olives in the layers.
Storage: Keeps in fridge for 2–3 days; reheat in oven for best texture.
Optional spice: For mild heat, add chopped green chili or jalapeno to the chicken.
Nutritional Information
Calories: 320 kcal
Protein: 30 g
Fat: 15 g
Carbs: 18 g
Fiber: 3 g
Sugars: 3 g
Sodium: 420 mg