Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm corn tortillas filled with seasoned cheese and bathed in a tangy roasted tomatillo and ancho chile sauce. This mexican-inspired cinco de mayo ready in about 65 minutes blends corn tortillas, shredded Oaxaca cheese, husked and rinsed tomatillos into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Place 1 lb husked and rinsed tomatillos on a baking sheet and roast for 15 minutes until soft and slightly browned.
  2. Step 2: Blend roasted tomatillos with 1 chopped small yellow onion, 3 minced garlic cloves, 2 tbsp ancho chile powder, 1 1/2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Pour in the blended tomatillo sauce and simmer for 10 minutes until slightly thickened and fragrant.
  4. Step 4: Warm 12 corn tortillas wrapped in foil in the oven for 5 minutes to make them pliable.
  5. Step 5: Spoon 2 tbsp sauce into the bottom of a 9x13 inch baking dish. Fill each tortilla with 1/4 cup shredded Oaxaca cheese, roll tightly, and place seam side down in the dish.
  6. Step 6: Pour remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup cheese.
  7. Step 7: Bake enchiladas at 375°F for 20 minutes until cheese is melted and bubbly.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve with 1/2 cup sour cream on the side.

Equipment for this recipe

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Frequently asked questions

How long does Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ancho Chile and Cheese Enchiladas with Roasted Tomatillo Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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