Enchiladas Verdes Recipe: Enchiladas Verdes—just saying it out loud makes your mouth water, right? This classic Mexican dish is the perfect combination of comforting, zesty, cheesy, and utterly satisfying. Whether you’ve tried them at a local Mexican restaurant or you’re hearing about them for the first time, you’re in for a treat. These green enchiladas are smothered in a tangy salsa verde made with tomatillos, garlic, onion, jalapeño, and cilantro—flavors that hit every note just right.
If you love hearty meals with bold flavors, this one’s for you. Plus, making Enchiladas Verdes at home is easier than you think. With a few fresh ingredients and a little love, you’ll be plating up a dish that could easily rival any taqueria. Let’s get cooking!
What Makes Enchiladas Verdes Different?
So, what sets Enchiladas Verdes apart from the other enchiladas you might know and love? The key lies in the sauce. Instead of using a red chile or mole sauce, these enchiladas are coated in a bright, tangy green sauce made from tomatillos. That’s right—not green tomatoes, but tomatillos.
Tomatillos look like small green tomatoes with a husk, but they have a tart, citrusy flavor that adds a beautiful brightness to the dish. Pair that with a bit of heat from jalapeños or serrano chiles and that signature herbaceous kick from cilantro, and you’ve got the star of the show: salsa verde.
Another difference? Enchiladas Verdes tend to feel lighter and fresher than their red sauce counterparts. They’re perfect for warmer months—or really, any time you’re craving a meal with bold, zingy flavor.
The Heart of the Dish: The Green Sauce (Salsa Verde)
Key Ingredients in Salsa Verde
The green sauce—or salsa verde—is the soul of this recipe. Here’s what makes it shine:
- Tomatillos: These bring that signature tangy flavor. You’ll need to remove their husks and rinse off the sticky coating.
- Garlic: Because every good Mexican sauce needs garlic.
- Onion: White or yellow onions work great.
- Jalapeño or Serrano peppers: These bring the heat. Use more or less depending on how spicy you like it.
- Fresh Cilantro: Adds that signature freshness.
- Salt: To enhance and balance all the flavors.
- Lime Juice (optional): Adds brightness and zing.
Tips for Perfect Green Sauce
- Roast your ingredients. While you can boil the tomatillos, roasting adds a beautiful smoky depth.
- Blend until smooth, but don’t overdo it—you want a bit of texture.
- Taste and adjust before pouring over your enchiladas. Sometimes it needs a bit more salt, lime juice, or even a splash of water to thin it out.
Essential Kitchen Tools You’ll Need
Before we jump into the ingredient list and steps, make sure you’ve got the right tools on hand. Here’s what you’ll need:
- Baking dish (9×13 works well)
- Blender or food processor
- Baking sheet (for roasting)
- Skillet or pan for warming tortillas
- Mixing bowls
- Tongs or spatula
- Knife and cutting board
- Aluminum foil (optional)
Having everything prepped and ready will make this cooking journey smooth and enjoyable.
List of Ingredients You’ll Need
Let’s get down to the good stuff. Here’s everything you’ll need to create authentic Enchiladas Verdes.
For the Salsa Verde:
- 1½ pounds tomatillos (husks removed, rinsed)
- 1 medium white onion, quartered
- 3 cloves garlic
- 1–2 jalapeños (seeded for less heat)
- ½ cup fresh cilantro (stems are fine)
- Salt to taste
- 1 tablespoon olive oil (optional)
- Juice of 1 lime (optional for extra zing)
For the Enchiladas:
- 12 corn tortillas
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1½ cups shredded cheese (Monterey Jack, Oaxaca, or mozzarella)
- ½ cup sour cream or Mexican crema (optional)
- 1 tablespoon vegetable oil (for softening tortillas)
These ingredients are flexible—feel free to swap in beef, beans, or just cheese if that’s your vibe.
Protein Choices: Chicken, Beef, Veggie, or Cheese?
This is where you get to make the recipe your own. While traditional Enchiladas Verdes are typically made with shredded chicken, you’ve got options:
- Chicken: Rotisserie chicken saves time and is super flavorful.
- Beef: Shredded beef or ground beef adds a richer, heartier taste.
- Vegetarian: Roasted veggies like zucchini, mushrooms, or sweet potatoes are delicious.
- Cheese-only: A classic and comforting option. Use a mix of melty cheeses.
Whatever you choose, make sure your filling is well-seasoned—it’ll be tucked inside tortillas and smothered in sauce, but you still want it to hold its own.
Step-by-Step Guide to Making Enchiladas Verdes
Time to put it all together. Follow these steps closely, and you’ll be serving restaurant-worthy enchiladas in no time.
1. Roast the Ingredients
Place tomatillos, onion, garlic, and jalapeños on a baking sheet. Roast under the broiler for 7–10 minutes, flipping halfway, until everything is charred and softened. This adds incredible flavor.
2. Blend the Green Sauce
Transfer the roasted ingredients to a blender. Add cilantro, a pinch of salt, and lime juice. Blend until mostly smooth. Taste and adjust. If it’s too thick, add a splash of water or chicken broth.
3. Prep the Chicken (or Filling)
If using rotisserie chicken, shred it into bite-sized pieces. Season with a pinch of salt, pepper, cumin, or a squeeze of lime for extra flavor. Set aside.
4. Soften the Tortillas
Heat a skillet with a bit of oil. Warm each tortilla for about 10 seconds on each side to soften them—this makes them pliable and prevents tearing.
5. Assemble the Enchiladas
Pour a bit of green sauce into the bottom of your baking dish. Fill each tortilla with chicken and cheese, roll tightly, and place seam-side down in the dish. Repeat until the dish is full.
6. Cover with Sauce and Cheese
Pour the rest of the salsa verde over the enchiladas, making sure each one is well-coated. Sprinkle with the remaining cheese.
7. Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly. Broil for the last 2 minutes if you want a golden top.
How to Serve Enchiladas Verdes
Serving is where the magic happens—you’ve done the hard work, and now it’s time to plate it like a pro. Enchiladas Verdes are best served hot and fresh out of the oven, with that bubbly cheese on top and a generous drizzle of crema. Slide a few onto a plate and pile on the toppings (we’ll cover those next).
You can serve them as a standalone dish or pair them with classic Mexican sides like Mexican rice, refried beans, or even a simple guacamole and chips. Want to turn it into a full-blown fiesta? Add a side salad with a lime vinaigrette or a chilled agua fresca to wash it all down.
And here’s a tip: serve them family-style in the baking dish. There’s something warm and inviting about a bubbling tray of enchiladas placed right in the middle of the table. Everyone helps themselves, the aromas fill the room, and the whole experience becomes more than just dinner—it’s a memory.
Topping Ideas to Elevate the Flavor
Toppings aren’t just for looks—they bring texture, contrast, and extra layers of flavor to every bite. Here are some must-try toppings that take your Enchiladas Verdes to the next level:
- Mexican crema or sour cream: A cool, creamy contrast to the tangy green sauce.
- Chopped fresh cilantro: Brightens up the entire dish.
- Diced white onions: Adds crunch and sharpness.
- Sliced avocado or guacamole: Creamy and rich, perfect with the acidity of salsa verde.
- Queso fresco or cotija cheese: Crumbly, salty, and so good.
- Pickled red onions: If you’re feeling fancy, they add a zing and pop of color.
- Lime wedges: Let your guests add a spritz of citrus to balance the richness.
Pick a few or go all out—it’s your dish, your rules.
Side Dishes That Go Perfectly With Enchiladas Verdes
Let’s be honest: enchiladas are the star of the show, but a solid supporting cast of side dishes can elevate your meal to next-level status. Here are some perfect pairings to serve alongside:
- Mexican Rice: Fluffy, tomato-infused rice with a hint of garlic and cumin.
- Refried Beans: Creamy and savory, these are a classic sidekick.
- Street Corn (Elote): Corn on the cob slathered in mayo, cheese, lime, and chili powder? Yes, please.
- Cilantro-Lime Quinoa: A lighter, healthier option with a bright flavor.
- Tortilla Chips & Salsa Verde or Pico de Gallo: Perfect as a pre-meal snack or to scoop up extra sauce.
- Simple Salad: Try a jicama slaw or romaine with radishes and citrus dressing.
Balance is the key—pair the richness of the enchiladas with fresh or zesty sides for a well-rounded plate.
How to Make It Spicy or Mild
Heat levels are totally customizable, and that’s one of the best things about homemade Enchiladas Verdes. Want it mild for the kids or a heat lover’s dream? Easy adjustments can make it happen:
To Keep It Mild:
- Use only one jalapeño and remove all seeds and membranes.
- Substitute with a poblano pepper for flavor without the fire.
- Add more sour cream or crema to the sauce to cool it down.
To Amp Up the Heat:
- Use serrano peppers instead of (or in addition to) jalapeños.
- Leave the seeds in when blending.
- Add a pinch of cayenne or hot sauce to the salsa verde.
- Serve with spicy pickled jalapeños or a spicy salsa on the side.
Make it your own, and don’t be afraid to experiment until you find your sweet (or spicy) spot.
Make-Ahead and Storage Tips
Busy week ahead? No problem—these enchiladas are meal prep-friendly and store beautifully. Here’s how to make the most of them:
Make-Ahead Tips:
- Sauce: Make the salsa verde up to 3 days in advance. Store in an airtight container in the fridge.
- Filling: Shred and season your chicken or protein ahead of time.
- Assemble but don’t bake: Assemble the enchiladas in the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
Storing Leftovers:
- Let the enchiladas cool to room temperature.
- Store in an airtight container or cover the baking dish with foil/plastic wrap.
- Refrigerate for up to 4 days.
When reheating, pop them in the oven at 350°F for about 15–20 minutes or until heated through. You can also microwave individual portions—just cover them with a damp paper towel to keep the tortillas soft.
Freezing Instructions: Yes, You Can Freeze Them!
Want to stock your freezer with comfort food gold? Enchiladas Verdes freeze like a dream. Here’s how to do it right:
How to Freeze:
- Assemble your enchiladas in a disposable aluminum tray or freezer-safe dish.
- Cover tightly with plastic wrap and then foil to prevent freezer burn.
- Label with the date and contents.
How Long They Last:
- These will keep for up to 3 months in the freezer.
Reheating from Frozen:
- Thaw overnight in the fridge, then bake at 375°F for 25–30 minutes.
- Or bake straight from frozen—just increase the baking time to 45–50 minutes, covered for the first half and uncovered for the last 20 minutes.
Perfect for lazy weeknights, meal prep, or when you’re feeding a crowd on the fly.
Common Mistakes to Avoid
Even a classic recipe like this comes with a few pitfalls. Here are the top mistakes to watch out for—and how to dodge them:
- Using raw tortillas: If you don’t soften your tortillas first, they’ll crack and fall apart.
- Overloading the tortillas: Less is more. Too much filling makes them hard to roll and can cause them to burst.
- Watery sauce: If your salsa verde is too thin, it’ll make the enchiladas soggy. Aim for a thick, coat-able consistency.
- Not seasoning your filling: The salsa verde is amazing, but the filling should also be flavorful.
- Overbaking: You want the cheese to be melted, not dry and crusty. Keep an eye on the oven in the last few minutes.
Avoid these, and your enchiladas will come out looking—and tasting—like perfection every time.
FAQs about Enchiladas Verdes Recipe
1. Can I use flour tortillas instead of corn?
Technically, yes. But traditionally, corn tortillas are used for their flavor and texture. Flour tortillas can become a bit gummy when baked, so if you use them, make sure to warm them properly and go light on the sauce.
2. What’s the best cheese for Enchiladas Verdes?
Monterey Jack, Oaxaca, mozzarella, or a Mexican blend work great. Queso fresco is great for topping after baking. Just make sure it melts well if it’s going inside the enchiladas.
3. Can I make this vegetarian or vegan?
Absolutely. Use roasted veggies or beans for the filling and dairy-free cheese/sour cream for a vegan version. Just check the tortillas—some brands use lard.
4. How spicy is this dish?
It depends on the peppers you use. Jalapeños are milder, while serranos bring more heat. Always taste your salsa verde before adding to control the spice level.
5. How do I stop my enchiladas from getting soggy?
Make sure your sauce isn’t too watery, and don’t over-saturate the tortillas. Bake uncovered for a bit of crisp on top or broil for the last 2 minutes.
Conclusion
Enchiladas Verdes aren’t just a dish—they’re an experience. From the first bite of tangy tomatillo sauce to the creamy melted cheese and perfectly seasoned filling, this recipe hits all the right notes. It’s the kind of meal that brings people together, fills your kitchen with irresistible aromas, and reminds you why homemade food is always worth the effort.
Plus, with so many ways to customize—from the filling to the heat level and toppings—it’s one of those recipes you’ll return to again and again. Whether you’re feeding picky kids, impressing dinner guests, or just treating yourself to something special, Enchiladas Verdes have got your back.
