Best Enchiladas Verdes Recipe – How to Make Enchiladas Verdes

Best Enchiladas Verdes Recipe - How to Make Enchiladas Verdes
the pioneer woman's enchiladas verdes recipe

Caitlin Bensel

Enchiladas verdes or “green enchiladas” are a Mexican-inspired favorite that are fresh and easy to prepare at home. The sauce is a variation of a homemade tomatillo salsa and the chicken-filled tortillas are baked with plenty of cheese! It’s the kind of casserole that will be a hit for any family dinner.

What are green enchiladas made of?

Enchiladas verdes start with a homemade green enchilada sauce made of roasted tomatillos, onions, and serrano chilis. Once cooked, these vegetables are blended with garlic, lime juice, cilantro, chicken stock, and a little sour cream until smooth and creamy. Chicken, tortillas, and plenty of cheese help to round out the dish.

How do you make green enchiladas?

Once the homemade green enchiladas sauce is made, it’s time to assemble the casserole. Start by heating tortillas to make them soft and bendy. Traditional recipes will fry the tortillas in oil to moisten and soften, but this recipe cuts out this messy step, using the ease of a microwave instead. Mix the filling together, stuff the tortillas and roll. Place them in a baking dish, side-by-side and seam side down, then top generously with the green enchiladas sauce and more cheese before baking.

Should I use flour or corn tortillas for green enchiladas?

Either type of tortillas should work, based on what you prefer or have available. Corn tortillas are traditional for enchiladas, but flour tortillas will absolutely work. Flour tortillas come in various sizes, whereas corn tortillas are found mostly in the 6-inch size. If using corn tortillas, you may need 12 to 14 tortillas to fill the casserole dish.

For a super simple version of this dish, try Ree Drummond’s Easy Green Chile Enchiladas.

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4 – 5


Prep Time:





Total Time:





For the Sauce:

1 1/2 lbs.

fresh tomatillos, husks removed and cut into 2-inch pieces


white onion, peeled and cut into 8 pieces


serrano chilis, split into half lengthwise

1 C.

fresh cilantro, leaves and small stems, chopped

For the Enchiladas:

3 tbsp.

cooked chicken (from 1 rotisserie chicken)


grated Monterey Jack cheese

1/4 tsp.

ground black pepper


8-inch flour tortillas

1/4 tsp.

chopped red onion, optional

2 tbsp.

chopped, fresh cilantro, optional

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  1. For the sauce: Preheat the oven to 425Β°. Place the tomatillos, onion and serrano chilis on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 25 to 30 minutes until the tomatillos and onions have softened. Let cool slightly then transfer to a blender canister.
  2. Add the garlic, salt, lime juice, cilantro, chicken stock, and sour cream to the blender. With the lid vented (to release steam) and a clean kitchen towel covering the opening, blend on high for about 30 seconds, until almost smooth.
  3. For the enchiladas: Meanwhile, combine the chicken, two thirds of the cheese, 3/4 cup of enchilada sauce, cumin, chili powder, salt, and ground black pepper in a large bowl. Stir to combine.
  4. Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and collapsible.
  5. Add 1 cup of the remaining enchilada sauce to a 13-by-9-inch casserole dish and spread to coat the bottom. Place a tortilla flat on a cutting board. Add a mounded 1/3 cup of the chicken mixture in a row in the center of the tortilla and roll up tightly. Place seam side down in the baking dish. Repeat to fill all the tortillas and the casserole dish. Drizzle all over with the remaining sauce and sprinkle with the remaining cheese.
  6. Reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes, until the cheese is melted and the sides are golden and bubbly. Top with onion and cilantro if you like, before serving.

If your tomatillos are smaller than 2 inches, peel and roast them whole.

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