Recipe

Zesty Tangy Enchiladas

Saucy, citrusy enchiladas with a bright tomatillo-lime kick, melty cheese, and crisped edges. Weeknight-friendly, dinner party worthy, and very hard to stop “taste testing.”

By Matt Campbell

•

4.8

A bubbling baking dish of green enchiladas topped with melted cheese, sliced red onion, cilantro, and lime wedges on a wooden table

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There are enchiladas that feel like a warm blanket, and then there are enchiladas that wake your whole face up in the best way. These are the second kind. We are going for zesty and tangy with a quick, blender-friendly tomatillo sauce that gets its punch from lime, a little jalapeño, and just enough cumin to make it taste like you did something impressive on purpose.

The “gourmet” part here is not fancy ingredients. It is smart layering and a few small moves: getting some char on the tomatillos, toasting the cumin in oil before the sauce goes in, seasoning the sauce like it is soup, and baking hot enough to get those crisp, saucy edges around the tortillas. If your ideal bite is creamy, bright, and a little smoky with a squeeze of lime at the end, you are in the right pan.

A countertop scene with tomatillos, limes, cilantro, garlic, and a blender ready to make enchilada sauce

Why It Works

Bright, tangy sauce that tastes fresh: Tomatillos plus lime give you that zippy backbone, while a touch of honey balances without turning sweet.
Juicy chicken, not dry chicken: We warm the shredded chicken in a bit of sauce so it stays moist all the way through baking.
Crisp edges, cozy center: A hot oven and the right amount of sauce means the tortillas soften but still get those caramelized corners.
Big flavor with accessible ingredients: Everything is grocery-store friendly, and the blender does the heavy lifting.

Pairs Well With

Storage Tips

Refrigerator: Store enchiladas in an airtight container for up to 4 days. If you can, tuck a little extra sauce over the top before storing. It keeps everything from drying out.

Freezer: These freeze well for up to 2 months. Let the pan cool completely, then wrap tightly in a layer of plastic wrap and a layer of foil. Thaw overnight in the fridge before reheating for best texture.

Reheat: For the best edges, reheat in a 350°F oven, covered, for 15 to 20 minutes, then uncover for 5 minutes. Microwave works, but you will lose the crisp corners.

Make-ahead tip: You can make the sauce up to 3 days ahead. Keep it in a jar and shake well before using.

Common Questions

Can I use flour tortillas instead of corn?

You can, but the texture is different. Flour tortillas bake softer and more casserole-like. If you want the classic enchilada bite and better structure, stick with corn.

How do I keep corn tortillas from cracking when I roll them?

Warm them first. The easiest low-drama method is to wrap a stack in damp paper towels and microwave for 30 to 45 seconds. You can also quickly dip each tortilla in warm sauce before filling, which is very traditional and very effective.

Is this sauce spicy?

It is mild to medium depending on your jalapeño. For mild, remove seeds and ribs. For more heat, leave them in or add a second jalapeño.

Can I make these vegetarian?

Absolutely. Swap chicken for black beans and sautéed zucchini, or go with roasted sweet potato plus beans. Keep the cheese the same and you are golden.

What if my sauce tastes too tart?

Add a little more salt first. If it still needs balance, add 1 to 2 teaspoons honey or a small pinch of sugar. Taste again. Repeat slowly.

What if my sauce tastes flat?

Hit it with more lime or a splash of vinegar, and do not be shy with salt. Bright sauces usually need a confident amount of seasoning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Blender or food processor
Medium saucepan
Skillet (optional, for quick tortilla warming)
Cutting board and knife
Measuring cups and spoons
Foil (for covering while baking)

I started making enchiladas when I wanted something that felt like restaurant comfort food without turning my kitchen into a full-time job. The first few tries were good, but kind of one-note. Then I leaned into what I actually crave: acid, salt, and a sauce that pops. A little lime here, a little char on the tomatillos there, and suddenly the pan disappeared faster than it had any right to. Now this is my go-to when friends come over because it looks impressive, feeds a crowd, and nobody minds if I keep “checking seasoning” with extra tortilla chips on the side.

Zesty Tangy Enchiladas

(4.8 Reviews)

Prep Time 25 mins

Cook Time 45 mins

Total Time 70 mins

Servings 6

Ingredients

For the zesty green enchilada sauce

1 lb tomatillos, husked and rinsed
1 small white onion, roughly chopped
2 cloves garlic
1 jalapeño (for mild, remove seeds and ribs; for hotter, leave them in)
1 packed cup cilantro (stems are fine)
1 cup low-sodium chicken broth (or vegetable broth), plus more as needed
2 tbsp fresh lime juice, plus more to finish
1 tbsp olive oil
1 tsp ground cumin
1 tsp kosher salt (start here, then adjust after simmering)
1 to 2 tsp honey (optional, to balance tang)

For the enchiladas

2 cups shredded cooked chicken (rotisserie works great)
3 cups shredded cheese total, for best coverage (see note below)
Suggested mix: 2 cups Monterey Jack or pepper jack, plus 1 cup sharp cheddar (optional, but very nice)
12 corn tortillas (standard 6-inch)
1 tbsp neutral oil (avocado or canola), for warming tortillas
1/2 cup sour cream (optional, for serving)
1/3 cup sliced red onion (optional, for topping)
Extra cilantro leaves and lime wedges, for serving

Cheese note: Aim for at least 1 1/2 to 2 cups of cheese for the topping alone so you get that “gourmet” blanket. If you skip the cheddar, just increase the Jack so you still have enough.

Shredded chicken, corn tortillas, shredded cheese, and a bowl of green enchilada sauce laid out for assembly

Instructions

1) Roast for deeper flavor

Heat oven to 450°F. Spread tomatillos, onion, garlic, and jalapeño on a sheet pan. Roast for 12 to 18 minutes until softened and blistered, with a few dark spots. If your tomatillos refuse to char, broil for 1 to 2 minutes at the end (watch closely).

2) Blend the sauce

Add roasted veggies to a blender with cilantro, broth, lime juice, cumin, and salt. Blend until smooth. Taste. If it is aggressively tangy, add 1 teaspoon honey, blend again, and taste.

Sauce yield: You are looking at about 3 to 4 cups of sauce, depending on how juicy your tomatillos are.

3) Toast the cumin, then simmer

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the ground cumin and stir for 15 to 30 seconds until it smells toasty. Carefully pour in the blended sauce. Simmer 5 minutes to mellow the raw edge and bring everything together. Taste again for salt and lime.

4) Prep filling and pan

Reduce oven temperature to 400°F. Ladle about 1/2 cup sauce into a 9x13-inch baking dish and spread it around.

Toss shredded chicken with 1/2 cup sauce and 1 cup shredded cheese. This is the moisture insurance policy.

5) Warm tortillas so they roll without drama

Quick method: Wrap tortillas in damp paper towels and microwave 30 to 45 seconds.

Extra tasty method: Heat a skillet over medium heat and add a thin slick of oil once (add a touch more only if the pan looks dry). Warm tortillas 10 seconds per side, just until flexible.

6) Assemble

Working one tortilla at a time, add a small handful of chicken filling, roll snugly, and place seam-side down in the dish. Repeat until the pan is full.

7) Sauce and cheese

Pour remaining sauce over the top. If you want a looser, extra-saucy pour, thin the sauce with 2 to 6 tablespoons broth.

Top with the remaining cheese (aim for 1 1/2 to 2 cups on top for good coverage).

8) Bake

Cover with foil and bake 15 minutes. Uncover and bake 8 to 10 minutes more, until bubbly and the edges are starting to crisp.

9) Finish like a pro

Rest 5 minutes. Top with cilantro, red onion, and a squeeze of fresh lime. Serve with sour cream if you want that cool, creamy contrast.

A spoon lifting a cheesy green enchilada from the baking dish with sauce stretching and bubbling

Nutrition information is estimated.

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