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Flavorful Green Enchiladas (Enchiladas Verde) with sweet summer corn and the most delicious Green Enchilada Sauce. A simple healthy Mexican-inspired meal that is vegetarian-adaptable.
Yet it is in our idleness, in our dreams, that the submerged truth sometimes comes to the top.Virginia Woolf
Here’s a delcious recipe for Green Enchiladas lathered up in the most flavorful green enchilada sauce. You can easily adapt these, making them vegetarian with roasted cubes of sweet potatoes and black beans, or make them with chicken and corn- either way you will love them! The green enchilada sauce is made from tomatillos, roasted poblanos, onion, garlic and spices. Traditionally the ingredients are roasted or blistered over an open flame, then blended into a flavorful sauce.
Why You’ll Love Green Enchiladas!
- Their FLAVOR! The Green Enchilada Sauce is so delicious! Paired with the smokey, spicy, sweet flavors from the filling, they complement each other nicely- I love the combination!
- They can be made ahead! Or make it in stages -make the filling one day, make the Green Enchilada Sauce on another, and assemble the day of. And this is the perfect meal to freeze!
- They are adaptable! Make some with chicken or keep them vegetarian with black beans and corn! Make them vegan with vegan cheese.
- Great for repurposing chicken. Use leftover rotisserie chicken or roast chicken, or turkey, baked chicken or Instant Pot shredded chicken, Grilled chicken or smoked chicken. All you need is two cups of cooked chicken- breast or thighs.
How to Make Green Enchiladas
Step 1: Make the Green enchilada Sauce
Roast or grill the poblanos. It’s very easy to roast poblanos directly on a gas flame. Get them black on all sides turning with tongs (the blackened skin will all be removed). If you don’t have a gas burner, you can roast in your oven or place on a hot grill. (TIP: You can also dice them and simply saute them in a little oil until tender to save time.)
After they are blackened, wrap them in foil for 5 minutes so they continue steaming. Rinse under cool water, rubbing the skins off with your fingers.
Blend up the Verde Sauce ingredients in a blender.
Some roasted poblanos will go in the flavorful Green Enchilada Sauce you see here, and some will go inside the enchiladas.
Step 2: Make the Filling.
Dice up the roasted Poblanos finely for the enchilada filling.
Chop or shred the cooked chicken.
Cut the fresh corn off the cobb.
Saute onion, fresh corn, garlic, and spices, then add the diced poblano chiles and the chicken (or sub a can of drained black beans.)
Sprinkle with a good amount of cilantro.
Step 3: Assemeble the Green Enchiladas
Warm the tortillas so they are pliable. Warm them in the oven, grill over a gas flame, or in the microwave. Stack them up and wrap in a towel and have everything near you to begin filling the tortillas.
In a greased 9 x 13 inch baking dish, place a little of the Verde Sauce, just enough to coat the bottom.
(You can also bake these in individual baking dishes like the opening photo- great for mixed households with both vegetarians and meat eaters. We often do this when it’s just the two of us, and I fill them especially full.)
Then begin filling the tortillas with the filling and a little queso fresco or cotijo cheese, making sure to go all the way to the edges of the tortillas.
Place them seam-side down in the sauce.
You will have more filling than you need for 8 enchiladas, so either spoon the remaining filling along the edges of the enchiladas, make a few more enchiladas in another smaller dish, or save the filling and use later in tacos or quesadillas.
Top with the Verde Sauce and little cheese.
Step 4: Bake!
Bake uncovered in a 350F oven for 20-25 minutes until the cheese is melty.
On the home front: we are halfway through our wedding catering season. Brian and I are still talking (mostly) – although we do seem to retreat into our own corners of the house often. As you know, because I’m sure I’ve said this a hundred times before – working together has its challenges. Especially when you both want to be the “boss”.
As I sit here and write this quiet morning, he sits across from me on the couch, deeply involved in his reading, each in our own world. Yet my feet gently rest on his calf, and somehow it is enough. Our quiet mornings together are so healing, washing away the grit of the previous day.
Here before the “busy-ness” of the day, I feel most deeply myself, most deeply connected, present and awake. My practice continues to be, how to carry this with me throughout the rest of the day.
It is always a challenge. Sometimes I literally feel like two different people. I’m sure many of you can relate…
Ok. Make some Enchiladas Verde and have a beautiful weekend!
You may also like:
- Roasted Enchilada Sauce
- White Chicken Enchiladas (or Cauliflower!)
- 5 Minute Enchilada Sauce
- Farmers Market Veggie Enchiladas
- Chicken Enchiladas with Black Beans
- Enchilada Casserole with Sweet Potato, Corn and Black beans
- Roasted Butternut Enchiladas with Mole Sauce
- Enchilada Stuffed Spaghetti Squash
A delicious recipe for Green Enchiladas with corn, chicken (or black beans) and flavorful Green Enchilada Sauce. Vegetarian and vegan adaptable!
- 3 large poblano chiles, divided –save half for the Enchilada Sauce
- 1 tablespoon olive oil
- 1 cup onion, diced
- 4 garlic cloves, rough chopped
- 1 corn on the cob, shucked and kernels removed (or use 1 cup frozen )
- 2 cups cooked chicken breast or thighs – either grilled chicken, smoked chicken, baked chicken breast, shredded chicken or leftover rotisserie chicken, or sub 1 can black beans (drained) for vegetarians.
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt and pepper to taste
- 8 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend or vegan cheese)
- 1/4 cup cilantro
- 8 x 6-inch corn/flour tortillas, toasted or grilled
Green Enchilada Sauce:
- 1 pound tomatillos, husks removed, washed and quartered (leave raw!)
- 1 cup diced white onion or two shallots
- 2 garlic cloves
- 1/2–1 jalapeno (optional)
- 1/2 cup water
- 2 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 1 tsp of sugar
- 1/2 cup cilantro- chopped
- Char all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softened.
- Make the filling: In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through. Turn heat off.
- Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the Green Enchilada Sauce. Add the cilantro to the filling and set aside.
- Pre-heat oven to 350F
- Make the Green Enchilada Sauce: To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice and sugar. Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro. Mix 1/4 cup of this Green sauce to the filling.
- Toast the tortillas over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling. Wrap in a towel.
- Assemble enchiladas: In a large 9 x 13 greased baking dish, pour just enough Verde sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 tablespoons cheese in a line down the center. Top with a ⅓ cup of filling. Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.
- Surround the sides any remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with the remaining cheese.
- Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.
- Serve with a dollop of sour cream, fresh cilantro and hot sauce.
Leftovers will keep up to 4 days in the fridge. This can be made ahead and frozen.
Instead of charring the poblanos, you can dice them and saute them in a little oil- no peeling required.
- Serving Size: one chicken enchilada
- Calories: 333
- Sugar: 6.5 g
- Sodium: 577.7 mg
- Fat: 15.3 g
- Saturated Fat: 5.4 g
- Carbohydrates: 25.8 g
- Fiber: 4.3 g
- Protein: 24.4 g
- Cholesterol: 64.4 mg
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