Green Chile Enchiladas

You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need 3 cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles).

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4 to 6


For the tomatillo sauce:

  • 1 1/2 pounds tomatillos
  • 3 cloves garlic, still in their peels
  • 2 jalapeño peppers
  • 1/2 cup chopped fresh cilantro, leaves and stems
  • Salt

For the enchiladas:

  • 4 large Anaheim or Hatch green chiles (can sub with poblanos, if you want spicier)
  • 12 yellow corn tortillas (look for sturdy corn tortillas)
  • Extra virgin olive oil, corn oil, or canola oil
  • 1/2 to 1 pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)

For garnish:

  • Sour cream
  • Cilantro


1 Prepare the tomatillo sauce: 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. Place the garlic and jalapeños on the pan with the tomatillos.

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

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

Place tomatillos, cooked garlic, the jalapeños, cilantro, and 1 teaspoon of salt in a blender, pulse until well puréed. Set aside. (You can make several days in advance and store in the refrigerator.)

Green chile enchilada sauce roast the tomatillos Green chile enchilada recipe roasted tomatillos

2 Roast the chiles: If you have a stove-top gas burner, you can roast the chiles directly over the flame of the burner (see How to roast chile peppers over a gas flame), otherwise use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over.

Green enchilada recipe chile pepper being roasted over flame on stove Easy enchilada recipe charred chile pepper on stove flame

3 Steam, peel, and deseed the chiles: 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.

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

Green chile enchilada casserole roasted peppers inside of a bunch of green chile peppers

4 Warm the tortillas: Heat a couple tablespoons of oil in a frying pan (cast iron works well) on medium-high heat.

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.

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

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

tortilla being fried in oil in skillet tortilla on spatula

5 Assemble the enchiladas: Preheat the oven to 350°F. Spread a little tomatillo sauce in the bottom of a 9x13 casserole pan.

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.

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

stuff tortilla with cheese and green chile roll up green chile enchilada tortilla assemble green chile enchiladas

6 Bake: Bake for 15 minutes at 350°F, until the cheese is melted.

7 Serve: 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. Makes for excellent leftovers; will keep in the refrigerator for several days.

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  • Jen

    There were a great way to feature the Anaheim peppers that my husband grows. I went the easy route and used canned green enchilada sauce. My family of four finished the whole pan. We liked them so much I’m making them again tomorrow!



    I know this IS an old post, but hopefully you can reply.
    1. Can this be made a few hours ahead of time then refrigerated, then cooked? I’m thinking that the tortillas are going to be mushy. Would you increase the cooking time?
    2. I have roasted, peeled hatch chiles in the freezer. I want to add chicken to the enchiladas. Since the hatch Chile’s are HOT, would it be better to dice them and add them to the chicken instead of using an entire slice in the wrapped tortilla?

    Thanks much, Elise. Ive been looking for a good green chile enchilada recipe and this one looks like a winner!

    • Emma Christensen

      Hi, Jeanette! Yes, you can refrigerate and then cook the enchiladas. The tortillas are meant to be a little soft after cooking, so you’ll be just fine! And yes, I would recommend dicing the hatch chilis and mixing them with the chicken. Let us know how it turns out!

  • Lisa

    You guys have so many great enchilada recipes and I love them all! My daughter is a vegetarian so I often make these for a mid-week dinner. Terrific flavors. Thank you!


  • Diana

    My husband lived in Mexico for 2 years so he’s developed quite a snobby Mexican food taste. This is his most favorite recipe that I make. Every time I make these (which according to him isn’t often enough) he declares it belongs on a restaurant menu. We double the sauce and put half in the freezer so it’s not as much work. But totally always worth the work.


    • Elise Bauer

      Hi Diana, I’m so glad you (and your husband) like the enchiladas! Isn’t the sauce great?

  • Sophie

    I made this for dinner the other night and it was AMAZING. I didn’t have everything the recipe called for, and I also made some changes. I added pinto beans to the cheese and chili before rolling up the tortilla in order to make it more filling. Also, tomatillos are hard to come by where I am, so I just bought a jar of green chili sauce. I served it with homemade salsa and sour cream. Yum! Thanks for this recipe. Next on my radar? Your spinach frittata. Can’t wait.


  • Emily

    Hey! I know this is a slightly older blog post, so I don’t know if you’ll see my comment… But first, I want to say that I love you blog! I’ve been quietly reading it for a long time now. Your recipes always give me such a great jumping off point! (I’m much lazier, and less healthy than you…)

    Second, I made my version of these last night, using canned sauce and chiles, but it was amazingly delicious!



  • Rick Barbata

    Had a go with this recipe. Awesome!


  • Kristine

    I just made these and they were a huge hit with my boyfriend! I’ve made dozens of recipes from this site but I have to say this is one of my top favorites. Thanks Elise!


  • Karlee Hoffart

    I made these last night, using one jalapeno instead of two, but otherwise exactly as written- soooooo good! My son kept thanking me for making them. Definitely a keeper!


  • Elisha

    I made these for my son’s birthday party. They were simply delicious!!! Everyone LOVED them (even my kids!). I made a vegan version also … for the filling, I added the roasted chiles and some seasoned rice & beans. My vegan friends LOVED them too!! I think the tomatillo sauce is fabulous and how can you go wrong with such a simple recipe? Thank you.


  • missaustin1981

    I used the HEB brand tortillas and it was delicious..I recommend this


  • Bracamontes G.

    Esta receta esta encantadora, deliciosa y muy facil de preparar.
    Gracias Simply recipes.
    Gabriel Bracamontes de Guadalajara Mexico.

    De nada, Gabriel! ~Elise

  • Susan Sentman

    Why did my corn tortillas get soggy? The dish was good, but those soggy tortillas definitely brought it down a few notches.

    It could be the brand of tortilla. ~Elise

    • low and slow

      Be sure your oil is hot enough around 350 degrees to get them crispy but still pliable enough to roll em.

  • athina

    I didnt have Anaheim chiles-(they seem to be unavailable where I live here in ny state) so I used Poblanos instead.My god were they spicy!!- and mind you I have a pretty good heat tolerance.If the peppers had been a bit milder, I would have absolutely loved this dish.I’ve used poblanos for chiles rellenos with no issue before, so not sure as to why they were so hot…maybe I’ll have to use the canned green chiles next time…:/ great recipe!

  • Ray

    I learned to make my own tomatillo sauce years ago from a good friend of ours from Mexico…it’s always been a crowd pleaser. She boils her tomatillos though and uses serrano peppers (boiled with the tomatillos and then blended). I will have to try roasting them and using the Anaheim chiles….looks AMAZING!!! Can’t wait to try this :)

    Yes, you can easily boil the tomatillos instead. Roasting will give you a bit more flavor. ~Elise

  • kelly s

    Hi, made these tonight and they were AWESOME! I had a bunch of tomatillos from the CSA, along with jalapenos and anaheims so it was a perfect way to use up the last of the season produce. I added shredded chicken (from a previous dinner) inside the tortilla. I did not think it was too much work at all… My only wonder is: The corn tortillas seemed to get soggy after baking. I did fry them ahead of time, but maybe not long enough? Thanks for another great recipe!

    The tortillas should be soft and a bit wet after cooking. Makes them easier to eat. They should not be at all dry. ~Elise

  • Kassandra

    Well, I made these tonight with chicken and they took so long I thought I wouldn’t do all that work again. Then I ate a few and have totally changed my mind. Definitely worth the effort!

  • Peggy

    I just discovered your Blog and was happily amazed that your recipe posts are soo attuned to my tastes…”one-stop” shopping recipes!!!

    Regarding your tomatillo sauce. Do you have instructions/suggestions for canning? Could it be canned? It seems that preparing this in bulk and canning would be the best route.

    Thank you for any suggestions!

    I suggest this recipe for canning tomatillos. ~Elise

  • Don

    Hi Elise, do you really only use your bare hands to remove those seeds from the Anaheims? You are tougher than me. That will cause some major pain for days for a lot of folks who will get into the hot ones. As for jalapenos, fuggetaboutit! But maybe I missed where you warned about that and to use gloves.

    BTW, great photos & recipe, as always.

    I never have a problem with the Anaheims, as they tend to be pretty mild. Jalapeños are a different matter. ~Elise

  • Karen

    Green chile enchiladas are a big hit with my kids and also my clients – delicious!

    It’s hard to find really good quality corn tortillas where I live in the Midwest, but I just found some at Costco that are a very good replacement for homemade. They’re made by Tortilla Land

  • Merry K Blankenship

    Hi great recipe! One thing I do that might make this recipe easier is I roast the anahiem pepers in the broiler just like you do the tomatillos so you can do those all at once, and it works great! I put a piece of jack cheese inside the peper and put it in the tortilla.

    thank you for sharing
    like that homemade sauce!

  • Beth

    Elise, Would unripe green tomatoes (not heirloom ripe green tomatoes) plus some lemon/lime juice work for the woman in the UK looking for a sub for tomatillos? It’s not exactly the same taste, but it might be close enough.

    This recipe sounds fabulous, and I think it will be tomorrow night’s dinner. Fortunately, we have no trouble getting tomatillos here, although it’s easier to get poblanos than Anaheim chiles.

    Totally different flavor. I would just use ripe tomatoes if I were to use tomatoes. But then again, what do I know? Sure, try it with green tomatoes if that’s what you have. The point is to work with what you have available. I have a bunch of tomatillos which is why I’m making these with them. ~Elise

  • Espahan

    We call these ‘gringo’ or non Spanish, enchiladas and we love them. Mom made the traditional New Mexico enchiladas but when she was in a hurry she made something similar to these. I believe in keeping the traditional recipes, and I handed them down to my boys and girls, they all like to cook, but I was never a slave to tradition and often made these enchiladas, sometimes with red chili. As is usual, your great photos make the recipes very tantalizing.

  • DL

    That ain’t no New Mexico enchilada.

    Doesn’t claim to be. ~Elise

  • Vivian Haren

    Jane, I favor flour tortillas as well. When I make enchiladas, I prepare and roll, place in baking dish and bake. I add the sauce on the top the last 15 minutes. No slimy mexican. Take Elise advice and only put cooked items in the enchildas. Good luck

  • Jane

    We LOVE roasting our own chiles! We do it right on the stovetop, too. Anaheims, poblanos, red peppers, jalapenos–you name it! We’ve even developed a “chile relleno casserole” that is a regular in our meal rotation: YUM.

    I don’t often make enchiladas because I (sorry, hard to admit) don’t love corn tortillas. I have made enchiladas with flour tortillas, but they get a little slimy under the sauce. This recipe, though, looks so great that I am going to give it a shot! I like how the tortillas are fried first…must impart a really nice toasty flavor.

    Thanks, as always, for making my stomach growl!

  • Julie

    I think enchiladas are one of my favorites as well! I am going to substitute “big Jims” chili from Hatch, NM for the anaheim chilies. Now that fall is here, the warmth of the chilies will be welcome. Thanks for the recipe.

  • Sandy

    Sounds fabulous! Elise, can you can or freeze excess tomatillos, or do you have to make something with them (for instance, salsa) in order to keep them a long time?

    Thanks for any info.

    No idea on the freezing. I will can the tomatillos once I make salsa verde with them. ~Elise

  • Catherine

    We don’t have Anaheim chiles in the UK. I don’t think we have tomatillos either! How hot are the Anaheims as I was wondering about substituting them with something else I have seen here, but only in the summertime. And do you have any suggestions for subs for tomatillos. I realize it wouldn’t be same of course!

    Hi Catherine. You can’t make this recipe without tomatillos or green chiles. There is no substitute for tomatillos. You can use poblanos instead of Anaheims. You might look at some of the other enchiladas recipes on this site for ideas. ~Elise

  • Hannibal.TX

    First of all use Long Green Staple #4 instead of Anaheims. Luther Burbank took the spavined, shriveled chiles that the Spaniards took from New Mexico to California, and worked for over a decade to make it grow in the soil of SoCal. He got it grow as big as the New Mexico Long Greens, but they don’t have the same savory flavor. The epicenter of Long Green Staple #4 is the Hatch Valley on the Rio Grande in south central New Mexico. Try stuffing the chiles with Munster or a soft jack cheese for an added treat. That is usually done for one of the only haute cuisine Tex-Mex dishes, chile rellenos. Enchiladas are simpler to make and are delicious. The way they are made in El Paso, Las Cruces, and Albuquerque are the true way to make them. This recipe is close, but I strongly suggest you use New Mexico or Texas Long Green.

  • Caroline @ A Cozy Kitchen

    I definitely have to try this recipe, although I may use cotija cheese instead since it’s a bit milder. Thanks!

    Cotija won’t melt, and this recipe is designed for a melty cheese. ~Elise

  • Sarah

    Forgive me if this is some Yankee nonsense, but could you put some beans inside the tortillas with the cheese and pepper? Or would it be best to serve beans on the side? I ask because my SO will eat beans if they are mixed with other things, but will not eat just a pile of them on his plate, so I gotta be a little sneaky about it.

    You can put whatever you want in the tortillas, just as long as they are already cooked – shredded chicken, beans, sautéed zucchini, whatever. ~Elise

  • Beatriz

    Guess what I’m making tonight? You’ve tempted me with your beautiful photos. And how much better with fresh ingredients from your garden. Thanks for sharing those childhood memories and recipes. I’ll be making mine with a little pork chile verde. Provecho.

  • Venkat

    Love Mexican food, especially in the way you prepared from basic ingredients.

    We live in SF bay area, where can I buy Tomatillo plants in spring time? Thank you.

    I got mine at a local nursery in Sacramento and the plants have been reseeding themselves every year since. I would just call around to nurseries in the spring, about the time that the tomato plants come in. ~Elise

  • JC

    This is for sure a Californian dish. A true Grn Chile Enchilada (native to NM, not Mexico ) is made pancake or casserole style, not individually rolled. Made in a homemade cream or canned Crm soup sauce. This dish does look kinda yummy. But for sure not a Native NM Grn chile dish. Don’t want anyone getting confused. Thank you for the recipe, but being from NM I can’t imagine making anything but the authentic Grn Chile Enchiladas. Happy cooking!

  • Lindsay

    Oh my gosh! I can’t wait to make these, so simple and so flavorful. What would you recommend as a side dish?

    The best accompaniment to this kind of enchiladas is thinly sliced iceberg lettuce (it must be iceberg) sprinkled with vinegar and salt. That and some chopped up avocados. These are great served with eggs in the morning, or pinto beans for dinner. ~Elise

  • Monica

    Green chile enchiladas are one of my favorite foods, too! I grew up in New Mexico, and my dad overnights freshly roasted Hatch green chiles (from Hatch, New Mexico) when they hit his small town each summer. They arrived last week, and I made a green chile sauce. We don’t use tomatillos where I came from. Here’s my green chile sauce: 2 c. chopped roasted green chiles, 1/2 c. sauteed chopped onion, 2 sauteed garlic cloves, 2 c. chicken stock, 1/2 t. kosher salt, 1/4 t. white pepper, 1 t. Mexican oregano, thickened with 2 T. cornstarch mixed with 2 T. water. Pour this over cheese and/or chicken filled rolled corn tortillas. Bake at 400 for 15-20 min. Yum!

    Sounds fabulous, thanks! ~Elise

  • Kristy

    My cheat for making enchiladas for weeknight dinners is to just layer like lasagna instead of rolling. I pour a little sauce in to cover the bottom of the dish, layer corn tortillas with overlap so the bottom is covered, layer filling, cheese, and a light drizzle of more sauce, then repeat layers, top with more tortillas and cover with sauce. Cover with foil and bake, and the tortillas absorb the sauce and cook perfectly with no oil. Try it, it’s fabulous!

  • Stephanie

    Gorgeous photos! Just curious – what brand of corn tortillas do you use? They look delicious.

    The Trader Joe’s here in Sacramento carries some good corn tortillas. Don’t know about TJs in other parts of the country. ~Elise