This post may contain affiliate links. Please read our disclosure policy.
Spicy Enchiladas Verdes (Green Enchiladas) loaded with cheese in a savory Tomatillo Salsa Verde sauce. These Enchiladas are incredible! Every bite will be bursting with an appetizing flavor.
What is a Enchiladas Verdes (Green Enchiladas)?
Enchiladas are a delicious Mexican dish made by rolling a corn tortilla around a filling of your choice and covering it with a rich and savory sauce. The filling can be made with a wide variety of ingredients, such as meats, cheese, beans, potatoes, vegetables, or a combination of these.
Tomatillos and spicy peppers, roasted and blended to form Salsa Verde, a green sauce used as a condiment to many dishes including enchiladas.
How to make Green Chile Enchiladas with Cheese
Start with Ingredients for Tomatillo Salsa Verde :
- Whole tomatillos – peeled, rinsed, and roasted
- Cilantro – chopped leaves only
- Jalapeños – roasted, one for less heat, or two for spicy.
- Onions – diced
- Lime juice – freshly squeezed
Filling:
Cheese: shredded Quesadilla cheese, Monterey Jack Cheese, or Mexican blend
Optional: shredded cooked meats, veggies, or refried beans.
Putting it all together:
Place whole roasted tomatillos, jalapeño, cilantro, onions, and lime juice into a blender or food processor. (Add a tbsp of water or chicken broth, if needed)
Add garlic powder, and salt to the salsa, blend to a smooth puree, and set aside.
Soften corn tortilla in warm vegetable oil, and place in a casserole dish. Add shredded cheese ( or cooked meat, or veggie) down the center of each corn tortilla and roll. Spoon tomatillo salsa verde on enchiladas, cover with cheese.
Preheat oven to 325° degrees F.
Place in the oven for 30 minutes, or until cheese is completely melted.
Toppings for Enchiladas Verdes
Cheeses: Crumbled cotija cheese, queso fresco
Veggies: chopped cilantro, tomatoes, green onions
Dairy: Mexican crema, sour cream
Enchilada Fillings
- Leftover shredded chicken makes for a great filling ( I grab a rotisserie chicken and shred it)
- Carnitas is a delicious filling for green enchiladas.
- Diced cooked potatoes, spinach + cheese, and cooked zucchini are all great veggies for fillings.
Storing
Enchiladas are good for 3 days in an airtight container in the fridge.
More Recipes
- Mouthwatering Keto Chicken Flautas: Perfect Low-Carb Recipe
- Easy Pollo Asado with Citrus Marinade
- Delicious Pumpkin Empanadas: A Perfect Sweet Treat Recipe
Still Hungry?
Subscribe to my Newsletter, and follow me on Facebook, Pinterest, and Instagram for all my latest recipes.
Enchiladas Verdes (Green Enchiladas )
Ingredients
- 6 medium tomatillos husked, and rinsed(roast for optimal flavor)
- 3 jalapeños stemmed and seeded (roast for optimal flavor)
- 1/2 cup cilantro chopped
- 1/4 cup onion chopped
- 1 tbsp lime juice
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- Vegetable Oil
- 1 dozen corn tortillas
- 2 cups Mexican Shredded Cheese Blend
- Mexican crema or sour cream, Cotija cheese, crumbled (optional)
Instructions
- Preheat oven to 325° degrees F
- Place roasted tomatillos, jalapeño, cilantro, onions, and lime juice into a blender or food processor.
- Add garlic powder, and salt to the salsa, blend to a smooth puree, and set aside.
- Soften corn tortilla in warm vegetable oil, and place in a casserole dish. Add shredded cheese down the center of each corn tortilla and roll.
- Spoon tomatillo salsa verde on enchiladas, cover with cheese.
- Place in the oven for 30 minutes, or until cheese is completely melted.
- Top with Mexican crema, Avocado slices, or crumbled Cotija cheese. (optional) Serve with rice and beans.
Share this:
Discover more from The Busy Abuelita
Subscribe to get the latest posts sent to your email.
Chicken Flautas
Chilaquiles Verdes
