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Green Chile Enchiladas Recipe

Green Chile Enchiladas Recipe

Photos of Green Chile Enchiladas Recipe

How To Make Green Chile Enchiladas

These green chile enchiladas are loaded with roasted chiles and cheese wrapped in warm tortillas. It’s covered with charred tomatillo sauce to finish!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



For Tomatillo Sauce:

  • lbtomatillos
  • 3clovesgarlic,still in their peels
  • 2jalapeno peppers
  • ½cupchopped fresh cilantro,leaves and stems
  • salt

For Enchiladas:

  • 4large Anaheim or hatch green chiles,or poblanos for spicier variation
  • 12yellow corn tortillas,look for sturdy corn tortillas
  • extra virgin olive oil,corn oil or canola oil
  • 1lbMonterey Jack cheese,grated, plus more as desired

For Garnish:

  • sour cream
  • cilantro


Tomatillo Sauce:

  1. Remove the husks from the tomatillos. Rinse off the tomatillos. Cut the tomatillos in half and place them cut-side down on a roasting pan lined with aluminum foil.

  2. Place the garlic and jalapeños on the pan with the tomatillos.

  3. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred. Remove from the oven and let cool to touch.

  4. Remove garlic from the garlic skins, discard the skins.

  5. Cut open the jalapeños and remove and discard the seeds and the stems.

  6. Place tomatillos, cooked garlic, the jalapeños, cilantro, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside. (This can be made several days in advance and stored in the refrigerator.)

Roasted Chiles:

  1. If using a stove-top gas burner, roast the chiles directly over the flame of the burner. Otherwise, use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over.

  2. Place the blackened chiles in a bowl and cover with a plate. Let the chiles steam in their own heat for 5 minutes. Then remove the chiles from the bowl and peel off and discard the blackened skin.

  3. Slice open the chiles and remove and discard the seed pod, any seeds (they’re hot), and the stems. Slice the chiles into strips.


  1. Heat 2 tablespoons of oil in a frying pan (cast iron works well) on medium-high heat.

  2. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up.

  3. Remove the tortilla from the pan with a metal spatula, shaking off any excess oil, to a plate lined with paper towels.

  4. Cook the remaining tortillas this way, adding more oil as needed. Separate the cooling tortillas with paper towels.

To Assemble:

  1. Preheat the oven to 350 degrees F. Spread a little tomatillo sauce in the bottom of a 9×13-inch casserole pan.

  2. One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them seam side down in the casserole.

  3. Once the casserole is filled with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese.

  4. Bake for 15 minutes at 350 degrees F until the cheese is melted.

  5. Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro. Thinly sliced iceberg lettuce that has been sprinkled with cider or white vinegar and salt is also good with it.

  6. Makes for excellent leftovers; will keep in the refrigerator for several days.


  • Calories: 472.44kcal
  • Fat: 29.26g
  • Saturated Fat: 15.32g
  • Monounsaturated Fat: 9.86g
  • Polyunsaturated Fat: 2.27g
  • Carbohydrates: 32.35g
  • Fiber: 5.90g
  • Sugar: 7.03g
  • Protein: 23.16g
  • Cholesterol: 67.28mg
  • Sodium: 653.40mg
  • Calcium: 622.34mg
  • Potassium: 595.33mg
  • Iron: 2.33mg
  • Vitamin A: 190.45µg
  • Vitamin C: 93.12mg
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