Green Chile Enchilada Recipe - Two Peas & Their Pod (2024)

By Maria Lichty

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Quick Summary

Creamy Spinach and Cheese Green Chile Enchiladas-we love these creamy and cheesy vegetarian enchiladas. They are simple to make and freeze beautifully!

Green Chile Enchilada Recipe - Two Peas & Their Pod (2)

Enchiladas are one of our favorite meals. We make our Stacked Roasted Vegetable Enchiladas, Chicken Enchiladas, and Beef Enchiladas all of the time. We also love these Creamy Spinach and Cheese Green Chile Enchiladas.They are easy, cheesy, and delicious!

The enchiladas make a great weeknight meal and are freezer friendly too! I also love taking these to family members and friends when they need a home cooked meal. Everyone loves this cheesy enchilada recipe!

Green Chile Enchilada Recipe - Two Peas & Their Pod (3)
Green Chile Enchilada Recipe - Two Peas & Their Pod (4)

The enchiladas are loaded with cheese! I add in spinach too make them somewhat healthy:) I mix the spinach mixture with sour cream or Greek yogurt to make the enchiladas extra creamy. The enchiladas also have green chiles and green chile enchilada sauce. I top the enchiladas with avocado and cilantro so these enchiladas are green all around and that makes me happy because we all know I LOVE green!

If you are looking fora tasty dinner idea, make our Creamy Spinach and Cheese Green Chile Enchiladas. And don’t forget that you can freeze these enchiladas. You will do a happy dance when you remember that you have enchiladas in the freezer.

Green Chile Enchilada Recipe - Two Peas & Their Pod (5)

Green Chile Enchilada Recipe - Two Peas & Their Pod (6)

Main Dishes

Creamy Spinach and Cheese Green Chile Enchiladas

Love these easy and cheesy vegetarian enchiladas! They freeze well too!

4.62 from 167 votes


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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cuisine Mexican

Servings 8


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 10 cups fresh spinach leaves
  • 1 tablespoon fresh lime juice
  • 1/3 cup chopped cilantro
  • 4.5 oz can green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 cup sour cream or plain Greek yogurt
  • Salt and black pepper, to taste
  • 20 oz mild green chile enchilada sauce
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 cups shredded Cheddar cheese, divided
  • Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado


  • Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

  • To assemble, spread about ½ can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about ⅓ cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other ½ can of enchilada sauce and about ½ of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

  • Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

  • Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!


Calories: 383kcal, Carbohydrates: 26g, Protein: 20g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Cholesterol: 54mg, Sodium: 1289mg, Potassium: 358mg, Fiber: 4g, Sugar: 7g, Vitamin A: 4576IU, Vitamin C: 19mg, Calcium: 517mg, Iron: 3mg

Keywords enchiladas

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Home » Recipes » Main Dishes

Green Chile Enchilada Recipe - Two Peas & Their Pod (7)


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Green Chile Enchilada Recipe - Two Peas & Their Pod (14)
    This is a lovely dish. I did make it into a casserole and layered it with corn tortillas instead of flour tortillas. It was so delicious. Everyone loved it. I put the spinach mix in the bottom, green salsa next, torn corn tortillas next and then cheese. Did a second layer. Love it! Thanks!


    1. Glad you loved the recipe!

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Green Chile Enchilada Recipe - Two Peas & Their Pod (2024)


Is green enchilada sauce made from tomatillos? ›

A super easy, authentic green enchilada sauce that is made with oven roasted tomatillos. Plus, learn how to add even more flavor to this very simple recipe.

How do you doctor up canned green enchilada sauce? ›

Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.

Is green chile enchilada sauce hot? ›

It can be. Canned green chiles can vary in heat level. The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.

Is salsa verde the same as green chile enchilada sauce? ›

The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is.

What's the difference between green chile enchilada sauce and red enchilada sauce? ›

Most green enchilada sauces use green chilis, which includes jalapenos and serrano, tipping off the spicy scale. As with any color chili, green sauces range from mild to hot. Red enchilada sauce, on the other hand, is typically made from a variety of red chilies, vinegar, onions, garlic and spices.

What makes enchiladas taste better? ›

Choosing the Wrong Tortillas

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

How to add flavor to canned green enchilada sauce? ›

- Add cumin, chili powder, and oregano: These spices will give the sauce a deep and rich flavor. - Add canned green chilies: This will give the sauce a bit of heat. - Add chocolate: This will give the sauce a smooth and rich flavor. - Add beer: This will give the sauce a deep and robust flavor.

Are enchiladas better with corn or flour? ›

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

What is the difference between American and Mexican enchiladas? ›

Enchiladas. The American and Mexican enchiladas closely resemble each other, which is some point of agreement between the two cuisines. The US version has more ground beef and may use gravy. The original has less meat and goes perfectly with vegetables.

What is the difference between American enchiladas and Mexican enchiladas? ›

Dishes such as enchiladas can be authentic or of the Tex-Mex variety. Authentic Mexican enchiladas have a variety of ingredients wrapped and often fried. They can be topped with cheese, chicken, lettuce, or sauces. Tex-Mex enchiladas are typically baked and are made with beef and cheese.

How do you thicken green enchilada sauce? ›

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer). Storage instructions: Let the sauce cool to room temperature.

Which is hotter red or green chile sauce? ›

Green Versus Red

You might assume red chile is spicier, but that's not usually the case. How hot your chile is depends on the variety of the plant used, as well as growing conditions. Generally speaking, the flavor of the chile gets sweeter, not hotter, as it ripens and turns red.

What is a substitute for green chilies in enchiladas? ›

If you want something more mild, use a green bell pepper. If you want more spice, use a jalapeño.

What is the difference between green sauce and tomatillo sauce? ›

Tomatillo sauce: A Sause made using tomatillos, most of the time the final result is a green looking salsa, but it can end up being other color depending on other ingredients that where used. Salsa verde = Green salsa, is just to generic.

Can you use tomatillos instead of green tomatoes? ›

Green tomatoes are commonly used to make dishes like Fried Green Tomatoes. Green tomatoes and tomatillos are different in ripeness and usages as well, so it's not always okay to substitute one for the other. Tomatillos also tend to be juicier and not as firm as green tomatoes, so they are quite different in texture.

Is green salsa the same as tomatillo? ›

The red salsa is made using a red tomato base, while the green salsa is made with a tomatillo base. Tomatillo is a small, green fruit that resembles a small green tomato. These tiny fruits grow on a vine and are covered in a husky that must be peeled away. They are acidic and sweet and give a nice tangy flavor.

Is salsa verde the same as tomatillo? ›

Salsa verde in Mexico is a green salsa, which could be tomatillo or avocado based. However, salsas are typically referred to by ingredient, not color.

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