If you’re in the mood for a cheesy & delicious meal, keep reading for the best green enchiladas (enchiladas verdes) recipe with fresh homemade sauce!
In my Mexican household, enchiladas are always a favorite. Whether it’s a casual dinner or a family gathering, this dish is the ultimate crowd-pleaser!
Even my toddler can’t get enough of these cheesy delights—he’s always asking for seconds!
This recipe is my take on my mother’s green enchiladas, featuring a fresh homemade sauce made with roasted poblano peppers and tomatillos.
It’s packed with flavor, easy to make, and perfect for bringing everyone to the table.
Green Enchiladas Recipe Details
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Green Enchiladas Ingredients You’ll Need
Before you start cooking, gather these ingredients:
- For the enchiladas:
- 8-10 corn tortillas
- 2 cups shredded chicken (rotisserie chicken works great!)
- 2 cups shredded cheese (Monterey Jack or a Mexican blend is ideal)
- 1 cup sour cream
- For the green sauce:
- 3 fresh poblano peppers
- 6 tomatillos, husked and rinsed
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Toppings (optional):
- Sliced avocado
- Fresh cilantro
- Crumbled queso fresco
- Diced jalapeños
Green Enchiladas Step-by-Step Directions
1. Prep the Green Sauce
- Preheat your oven to 375°F (190°C).
- Place the poblano peppers and tomatillos on a baking sheet. Roast for 10-12 minutes, flipping halfway, until the tomatillos are softened and the poblano skins are blistered.
- Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 5 minutes, then peel off the skins and remove the seeds.
- In a blender, combine the roasted poblanos, tomatillos, garlic, onion, cilantro, cumin, and a pinch of salt and pepper. Blend until smooth.
- (Optional) Heat olive oil in a medium saucepan over medium heat. Add the blended sauce and simmer for 5-7 minutes to enhance the flavors. If you’re in a hurry, you can skip this step—the sauce will cook in the oven with the enchiladas!
2. Prepare the Filling
- In a large bowl, combine shredded chicken, 1 cup of shredded cheese, and 1/2 cup of the prepared green sauce. Mix until evenly coated.
3. Assemble the Enchiladas
- Lightly cover the bottom of the baking dish with green sauce
- Warm the tortillas to make them pliable (either in a microwave or on a skillet).
- Spoon a generous amount of the chicken filling into each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat for all tortillas.
4. Add the Sauce and Cheese
- Pour the remaining green sauce over the enchiladas, ensuring they’re evenly coated.
- Sprinkle the rest of the shredded cheese on top.
5. Bake to Perfection
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and Serve
- Once out of the oven, let the enchiladas cool slightly.
- Add your favorite toppings like avocado slices, more cilantro, or a dollop of sour cream.
Tips for the Perfect Enchiladas
- Switch up the protein: Swap the chicken for ground beef, shredded pork, or even roasted veggies for a vegetarian twist.
- Make it ahead: You can assemble the enchiladas a day in advance and bake them when ready to serve.
- Adjust the spice: For more heat, add a roasted jalapeño to the sauce.
Green enchiladas are a classic for a reason—they’re simple, flavorful, and always a hit with the family.
This recipe combines fresh, roasted ingredients with cheesy goodness for a dish that’s sure to become a favorite in your home too.
Whether you’re making them for a weeknight dinner or a family gathering, they’re easy to pull together and so satisfying!
Xoxo,
Diana Colibri
