There’s something about a steaming plate of green enchiladas that instantly feels like a warm hug, don’t you think? I’ll never forget the first time I made these for my family—my kids couldn’t get enough! The vibrant green sauce, packed with fresh herbs and a hint of smoky chiles, makes every bite bursting with flavor. What’s crazy is how simple this recipe is—I always tell my friends it’s a lifesaver on busy nights when you want something homemade, comforting, and totally delicious without spending hours in the kitchen. Plus, this one’s versatile enough to customize with your favorite fillings. Honestly, I’ve made it countless times and it never fails—each time, it’s gone in minutes at my house. Everyone asks for the recipe, and I love how it’s become a family staple. Trust me, once you master this, it’ll be your go-to dinner too. Ready to hear the secret to perfecting these green enchiladas? Let’s dive in!
Thank you for reading this post, don't forget to subscribe!What is green enchiladas?
Think of green enchiladas as a cozy twist on the classic Mexican dish, but with a fresh, zesty green sauce taking center stage. The name “green enchiladas” actually refers to the vibrant, herbaceous sauce that envelopes tender rolled tortillas filled with a variety of tasty ingredients. It’s essentially a enchilada dish that highlights a lively, tangy sauce made from roasted tomatillos, cilantro, and green chiles—think of it as a fresh spin on the usual red sauce. This dish is all about bold flavors balanced with comforting textures—crispy edges from baked tortillas, melted cheese, and a bright, slightly smoky sauce that makes your taste buds dance. What I love most about green enchiladas is how adaptable they are—whether you like them vegetarian, chicken, or even with a sprinkle of queso fresco, it’s a dish that welcomes your personal touch. And trust me, once you make this, it’ll become a family favorite for weeknights, potlucks, or lazy weekends when everyone’s craving something special.
Why you’ll love this recipe?
There are a million reasons why I keep coming back to this green enchiladas recipe—and I bet you’ll love it for similar reasons. First off, the flavor. That bright, tangy green sauce is seriously addictive. It’s zesty, fresh, and packed with flavor that punches way above its simplicity. I always do this when I want a quick, satisfying dinner—tossing in whatever’s in the fridge, like leftover cooked chicken or even roasted vegetables, makes it feel so flexible. And the best part? It’s incredibly easy to pull together. I’ve tested this with different tortillas—corn, flour, even gluten-free—and it’s always a hit. Plus, cost-wise, it’s budget-friendly. Using just a handful of ingredients, you get a dish that looks impressive but is super accessible. What I love most about this is how customizable it is—spicy, mild, veggie-packed, or cheese-heavy—you can tweak it to suit everyone’s taste buds. This dish also makes great leftovers, staying just as delicious the next day. Honestly, once you try these green enchiladas, they might just become your new weeknight hero, like they are at my house!
How do I make green enchiladas?
Quick Overview
This dish is all about blending a vibrant sauce, rolling it up in tortillas filled with your favorite ingredients, baking until bubbling and golden, then topping with fresh herbs or cheese. The beauty? It’s straightforward, flexible, and full of flavor. You start by making your green sauce, then quickly prepare your filling—think shredded chicken, beans, roasted veggies, or even just cheese. Roll everything up, pour that luscious sauce over, sprinkle with cheese, and bake until hot and bubbly. I love how this dish comes together in less than an hour, making it perfect for when you want a hearty, home-cooked meal without the fuss. And don’t worry if you don’t have all the ingredients—I’ve found that even with a few substitutions, it still turns out amazing!
Ingredients
What is the main sauce?
– 1 pound tomatillos, husked and rinsed (roasted or boiled)
– 1-2 fresh jalapeños or serranos (to taste)
– 1 bunch cilantro (chopped)
– 2 cloves garlic
– 1 small onion
– 1 tablespoon olive oil
– Juice of 1 lime
– Salt to taste
– ½ cup chicken broth or water (for blending)
For the Filling:
– 2 cups cooked chicken, shredded (or beans, roasted veggies)
– 1 cup cheese, shredded (queso fresco, Monterey Jack, or mozzarella)
– 1 small can green chiles (optional, for extra flavor)
– Salt and pepper to taste
For the Topping & Glaze:
– Additional shredded cheese
– Fresh cilantro (for garnish)
– Sour cream or crema (optional)
– Sliced jalapeños (for serving, optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 375°F (190°C). Lightly grease a baking dish—something your family will love digging into. While that heats, gather all your ingredients so you’re ready to roll—mise en place makes this so much easier!
“I don’t know if I’ve ever eaten a better Easy Green Enchiladas Recipe. The rub alone is wonderful, but the sauce??? Over the top!”
Step 2: Make the Green Sauce
Roast the tomatillos and chiles on a baking sheet under the broiler for about 5-7 minutes, turning once, until they’re blistered and smoky. If you’re in a hurry, boiling works just as well—just bring a pot of water to a boil and simmer until tender. Then blend with garlic, onion, cilantro, lime juice, salt, and broth until smooth. Trust me, the smoky flavor from roasting adds an incredible depth that I love—totally worth the extra step!
Step 3: Prepare Filling
If you don’t have cooked chicken, shred some rotisserie or cook chicken breasts beforehand—this is the perfect way to use leftovers! Mix shredded chicken with a pinch of salt, pepper, and a handful of the shredded cheese. For a veggie twist, toss in some sautéed spinach or roasted zucchini.
Step 4: Assemble the Rolled Enchiladas
Spoon a few spoonfuls of sauce into your tortillas, add a line of filling, then roll them up tight. Place seam-side down into your baking dish—this keeps everything nice and tidy. Repeat with all the tortillas.
Step 5: Pour Remaining Sauce & Top with Cheese
Spread the leftover green sauce over the rolled tortillas—don’t skimp, it’s the flavor star! Sprinkle generously with cheese and a little extra cilantro for that fresh pop. I like to add a few sliced jalapeños if I want a kick.
Step 6: Bake Until Hot & Bubbly
Pop the dish into the oven for 20-25 minutes, or until the cheese is melted and bubbly. Keep an eye on it—once the cheese is golden and bubbling, it’s ready to come out and rest for about 5 minutes (trust me, let it sit—it makes slicing so much neater!).
Step 7: Cool & Serve
Scoop up your beautiful green enchiladas, garnish with cilantro and maybe a dollop of sour cream if you’re feeling fancy. I always serve these with a side of Mexican rice or a simple green salad—something fresh to balance all that richness.
Step 8: Enjoy the Toasty Goodness!
Take that first bite and watch the flavor explosion happen—hot, smoky, cheesy, and incredibly satisfying. This dish is a total crowd-pleaser, and I promise once you make it, you’ll be hooked.
What to Serve It With
Honestly, green enchiladas are so versatile—at breakfast, I love slicing a few leftovers and topping with a fried egg for a savory twist. For brunch, plate them alongside some fresh fruit and a spicy margarita. When I do these as dinner, I serve them with classic Mexican rice, refried beans, and a simple side salad with lime vinaigrette. My kids ask for this all the time—sometimes I cook a big batch just for their lunchboxes!
When I want something extra indulgent, I add dollops of sour cream, a sprinkle of extra cheese, and a dash of hot sauce. It’s creamy, tangy, and oh-so-good. I also love serving slices with a crisp green salad and some cold agua fresca for a refreshingly light finish.
Top Tips for Perfecting Your Green Enchiladas
Listen, I’ve made a million batches of these—so trust me on a few tips that’ll help you get it just right. First, when roasting your tomatillos and chiles, don’t skip this step—it really adds that smoky depth that sets the sauce apart. I used to just boil everything and it was fine, but roasting elevates it. If you’re short on time, boiling works, but don’t be surprised if the flavor isn’t quite as vibrant.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Green Enchiladas Recipe!”
For the filling, I’ve tested both shredded chicken and black beans—both work equally well. Just season the beans with a little cumin and garlic for extra flavor, and you’ll be good to go. To keep tortillas from cracking or tearing, warm them slightly—either in the microwave for 20 seconds or wrapped in a damp towel—it makes rolling much easier and neater.
When it comes to swirling the sauce over the rolled enchiladas, I like to do a gentle spiral from the center outward—this creates a beautiful marbled effect that looks as good as it tastes. And don’t forget, the cheese on top isn’t just for flavor—it also helps hold the dish together as it bakes, creating that irresistibly cheesy, golden crust.
In terms of baking, I usually pop mine in the middle rack, but if your oven runs hot, lowering the temperature a bit can prevent burning. Keep a close eye during the last few minutes—you want the cheese to be bubbly and just starting to turn golden, not burned. Oh, and using freshly shredded cheese makes a surprising difference—pre-shredded cheese can sometimes be dry and less melty, so I always buy blocks and shred them myself.
Finally, for the sauce, if you want it thicker, just simmer it a bit longer to reduce, or add a teaspoon of cornstarch mixed with water. For a creamier texture, I sometimes sneak in a splash of sour cream or a touch of cream cheese during blending—it results in an ultra-rich sauce without masking the freshness of the herbs. Trust me on this!
Storing and Reheating Tips
Got leftovers? No problem. These green enchiladas store beautifully. Cover the dish tightly with plastic wrap or foil and keep in the fridge for up to three days. Reheat in the microwave for a minute or two, or in a low oven (around 350°F) for about 15 minutes—adding a sprinkle of cheese on top before reheating keeps that gooey layer intact. If you wanna freeze it, I recommend assembling the dish, wrapping tightly, and freezing for up to two months. Thaw overnight in the fridge, then bake as usual for a cozy, comforting meal. Just keep in mind, if you added fresh herbs or sour cream, it’s best to add those after heating to keep flavors bright. The texture might be a little different but still delicious—trust me, it’s better than takeout!
Frequently Asked Questions
Final Thoughts
This green enchiladas recipe has definitely earned a permanent spot in my family’s dinner rotation. It’s simple enough for busy weeknights, yet flavorful enough to impress guests on weekends. The bright, herbaceous sauce makes every bite special, and I love how customizable it is—whether I’m using leftover chicken, fresh veggies, or just cheese for a vegetarian version. Every time I make these, I get that warm feeling knowing I’ve whipped up something nutritious, satisfying, and packed with flavor without breaking a sweat. If you try it, I hope you’ll love it as much as my family does. Plus, it’s a dish that invites your creativity—swap ingredients, spice levels, or toppings to make it your own. I’d love to hear how yours turns out! Drop a comment below or share your own twists. Happy baking, and here’s to many cozy, delicious dinners ahead!
Green Enchiladas
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken breasts
- 1 onion large onion halved and divided
- 0.5 teaspoon kosher salt
- 18 pieces white corn tortillas
- 3 cups salsa verde jarred or homemade
- 1 cup queso fresco crumbled
- 0.5 cup sour cream optional, for serving
- 0.25 cup cilantro optional garnish
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Place chicken breasts in a stock pot with half an onion and salt. Cover with water, bring to a boil, and simmer for about 20 minutes until cooked through. Remove and let cool slightly. Shred with two forks.
- Mince the remaining half of the onion and mix it into the shredded chicken.
- Wrap 6 tortillas in a damp paper towel and microwave for 40-50 seconds until pliable. Dip each in green salsa, then scoop about 2 tablespoons of filling into each tortilla, roll up, and place seam side down in a baking dish.
- Drench the assembled enchiladas with 1 cup of salsa verde and sprinkle with crumbled queso fresco. Repeat with remaining tortillas.
- Cover the dish with foil and bake in the preheated oven for 25-30 minutes until hot and bubbly.
- Serve warm topped with sour cream and chopped cilantro if desired.
