Recipe

Green Enchiladas

Saucy tomatillo-green chile enchiladas with tender chicken, melty cheese, and crisp edges in under an hour.

By Matt Campbell

•

4.8

A bubbling baking dish of green chicken enchiladas covered in melted Monterey Jack and cilantro on a warm, softly lit kitchen counter

Green enchiladas are my kind of comfort food: bright, tangy sauce, cozy tortillas, and that cheesy top that goes a little bronzed around the edges. They feel like a weekend project, but this version is absolutely weeknight-able. The trick is building a filling that is already flavorful, then using the oven to do the heavy lifting while you “taste-test” the sauce (for quality control, obviously).

You can keep it simple with rotisserie chicken and jarred salsa verde, or go one small step extra with a quick roasted tomatillo sauce that tastes like you had a plan all along. Either way, you end up with a pan of enchiladas that are saucy without being hopelessly soft, with crisp corners that people mysteriously fight over.

Time note: The cook time assumes a little overlap, like making the filling while the sauce simmers.

Tomatillos, jalapeno, garlic, cilantro, lime, onion, and spices arranged on a wooden cutting board in a home kitchen

Why It Works

Bright sauce, balanced heat: Roasted tomatillos and green chiles give you tang and depth, and a little lime at the end keeps it lively.
No soggy tortilla situation: A quick dip in warm sauce softens tortillas just enough to roll, and keeping most sauce on the bottom and top helps avoid a mushy center.
Big flavor with accessible ingredients: Rotisserie chicken, canned green chiles, and a reliable cheese blend keep it realistic.
Great for leftovers: These reheat like a dream, and the flavors settle in overnight in the best way.

Pairs Well With

Storage Tips

Refrigerate: Store enchiladas in an airtight container for up to 3 to 4 days. If they are in the baking dish, cover tightly with foil or a lid.

Reheat: For best texture, reheat in a 350°F oven until hot, about 15 to 25 minutes. Microwave works for single portions, but the oven brings back the crisp edges.

Freeze (baked): Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350°F until hot.

Freeze (unbaked, best option): Assemble enchiladas in a freezer safe dish, cover tightly, and freeze up to 2 months. Thaw overnight, then bake as directed. If baking from frozen, cover with foil and add 20 to 30 minutes, then uncover to brown.

Common Questions

Should I use corn or flour tortillas?

Corn tortillas are classic for enchiladas and hold up well in sauce. If you prefer flour tortillas, use small burrito size and keep the sauce layer under them generous so the edges do not dry out.

Do I need to fry the tortillas first?

No. For this recipe, warming tortillas and giving them a quick dunk in warm sauce is the low-drama move. If your tortillas crack easily, warm them longer, or wrap a stack in a damp paper towel and microwave for 30 to 45 seconds.

If you want extra insurance (and a little extra toasty flavor), you can also lightly fry corn tortillas in a thin layer of oil for 5 to 10 seconds per side, then drain on paper towels before dipping in sauce.

How do I keep green enchiladas from turning soggy?

This method helps prevent sogginess, but tortillas and sauces vary. The main move is: do not over-sauce the inside. Put most of the sauce under and on top. Also, bake uncovered at the end so steam can escape and the top can bubble and brown.

One more tip: if your salsa verde is very thin, simmer it a few minutes so it is more like a pourable sauce than a watery dressing.

Can I make them vegetarian?

Yes. Swap the chicken for 2 cups black beans plus 2 cups sautéed veggies (zucchini, bell pepper, spinach). Keep the cheese, or use your favorite dairy free shreds.

How spicy are these?

Medium-ish, but jalapeños can be unpredictable. For milder, use 1 jalapeño and remove the seeds and ribs. For hotter, use 2 jalapeños plus a small serrano, or leave some seeds in.

What if my sauce is too tart?

Tomatillos can be zingy. Fix it with a pinch of sugar or a drizzle of honey, plus a little extra salt. Taste, adjust, repeat.

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
Medium saucepan
Large skillet
Blender (for homemade sauce) or spoon (for jarred)
Cutting board and knife
Mixing bowl
Foil

I love green enchiladas because they are the perfect mix of “I cooked” and “I did not ruin my whole evening.” When I was chasing practical kitchen skills instead of a classroom culinary track, this was exactly the kind of dish I leaned on. It teaches you the fundamentals without being precious: seasoning a filling, balancing a sauce, learning what heat does to tortillas, and trusting your taste buds. Also, I have never met a pan of green enchiladas that did not make a regular Tuesday feel a little more like a win.

Green Enchiladas

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Ingredients

For the green enchilada sauce (homemade option)

1 1/2 lb tomatillos, husked and rinsed
1 small white onion, peeled and halved
2 jalapeños, stemmed (remove seeds for milder)
3 cloves garlic, unpeeled
1 cup low sodium chicken broth (or veggie broth)
1/2 cup cilantro leaves and tender stems
1 tsp ground cumin
1/2 tsp dried oregano
1 to 1 1/2 tsp kosher salt, to taste
1 tbsp neutral oil (avocado or canola)
1 to 2 tbsp fresh lime juice, to taste

Or use store-bought sauce

2 (15 to 16 oz) jars salsa verde
1 cup chicken broth (to thin as needed)
1 to 2 tbsp lime juice, optional

For the enchiladas

2 tbsp neutral oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika (optional but good)
3 cups shredded cooked chicken (rotisserie is perfect)
1 (4 oz) can diced green chiles
1/2 cup sour cream (or plain Greek yogurt)
2 cups shredded Monterey Jack, divided
1 cup shredded sharp cheddar, divided
10 to 12 corn tortillas (6-inch)
Fresh cilantro, sliced scallions, or diced white onion for topping

A mixing bowl with shredded chicken, diced green chiles, sour cream, and shredded cheese being stirred together on a kitchen counter

Instructions

1) Make the sauce (or warm the jarred)

Homemade: Heat oven to 450°F. On a sheet pan, add tomatillos, onion, jalapeños, and garlic (still in the peel). Roast until tomatillos blister and soften, 12 to 15 minutes. Peel garlic. Blend roasted vegetables with broth, cilantro, cumin, oregano, and 1 tsp salt until smooth.

In a saucepan, heat oil over medium. Pour in sauce carefully (it may splatter) and simmer 8 to 10 minutes to mellow and thicken slightly. Stir in lime juice. Taste and adjust salt.

Jarred: Warm salsa verde with broth in a saucepan over medium-low until steamy and pourable. Simmer 3 to 5 minutes if it seems thin. Add lime juice if you want it brighter. Taste and salt if needed.

Sauce note: You should have roughly 4 cups sauce total, which is plenty for the pan (some goes under, some for dipping, the rest on top).

A green tomatillo sauce simmering in a saucepan on a stovetop with a wooden spoon resting inside

2) Make the filling

Lower oven to 400°F. In a large skillet, heat oil over medium. Add chopped onion and cook until soft, 4 to 5 minutes. Add garlic, cumin, and smoked paprika and cook 30 seconds.

Add shredded chicken and green chiles. Stir to coat, then turn off heat. Let cool for 2 minutes, then stir in sour cream and 1 cup Monterey Jack plus 1/2 cup cheddar. Taste and add a pinch of salt if it needs it.

A skillet with shredded chicken filling being sautéed with onions and green chiles on a home stove

3) Warm tortillas and assemble

Spread about 1 cup sauce in the bottom of a 9x13-inch baking dish.

Warm tortillas so they bend without cracking. My easiest method: wrap a stack in a damp paper towel and microwave 30 to 45 seconds.

Dip each tortilla quickly in warm sauce (just enough to coat), add a generous 1/3 cup filling (closer to 1/2 cup if you are only using 10 tortillas), roll, and place seam-side down in the dish. Repeat until snug. Use 10 tortillas if you fill them generously, or 12 for slightly smaller rolls that fit more easily in the pan.

Hands rolling a sauce-dipped corn tortilla filled with chicken and cheese on a cutting board next to a baking dish

4) Sauce, cheese, bake

Pour remaining sauce over the enchiladas. Top with remaining Monterey Jack and cheddar.

Bake uncovered until bubbly and lightly browned, 18 to 22 minutes. Rest 10 minutes before serving so everything sets up.

Finish with cilantro, scallions, or diced onion. If you like a creamy contrast, add a little extra sour cream on top.

A baked casserole dish of green enchiladas with melted cheese and browned edges being pulled from the oven with oven mitts

5) Serve

Scoop generously. Make sure each plate gets a crispy edge piece. That is the law.

A plate with two green enchiladas covered in sauce and melted cheese, topped with cilantro, with a fork on the side at a kitchen table

Nutrition information is estimated.

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Green Enchiladas

Why It Works

Pairs Well With

Recommended

White Chicken Enchiladas

Cheese Enchiladas

Roasted Tomatillo Salsa Verde

Tomatillo Salsa Verde

Storage Tips

Common Questions

Should I use corn or flour tortillas?

Do I need to fry the tortillas first?

How do I keep green enchiladas from turning soggy?

Can I make them vegetarian?

How spicy are these?

What if my sauce is too tart?

Green Enchiladas

Ingredients

For the green enchilada sauce (homemade option)

Or use store-bought sauce

For the enchiladas

Instructions

1) Make the sauce (or warm the jarred)

2) Make the filling

3) Warm tortillas and assemble

4) Sauce, cheese, bake

5) Serve