Cheesy Green Chile Enchiladas with Roasted Tomatillo Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Soft corn tortillas filled with melted cheese and mild green chiles, smothered in a tangy roasted tomatillo sauce and baked until bubbling and golden. This mexican-inspired cinco de mayo (vegetarian) ready in about 55 minutes blends corn tortillas, shredded Monterey Jack cheese, chopped roasted green chiles 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 450 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.

Ingredients

• 12 corn tortillas
• 3 cups shredded Monterey Jack cheese
• 1 cup, chopped roasted green chiles
• 1 lb, husked and halved tomatillos
• 1 medium, quartered white onion
• 3, peeled garlic cloves
• 1, stemmed jalapeño pepper
• 1/4 cup cilantro leaves
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Arrange 1 lb husked and halved tomatillos, 1 medium quartered white onion, 3 peeled garlic cloves, and 1 stemmed jalapeño pepper on a baking sheet. Roast for 20 minutes until softened and lightly browned.
2. Step 2: Transfer roasted vegetables to a blender. Add 1/4 cup cilantro leaves, 1 tbsp lime juice, 1 tsp salt, 1/2 tsp ground cumin, and 1/4 tsp black pepper. Blend until smooth to create the tomatillo sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Lightly fry 12 corn tortillas for 10 seconds per side until pliable but not crispy; drain on paper towels.
4. Step 4: Mix 3 cups shredded Monterey Jack cheese with 1 cup chopped roasted green chiles.
5. Step 5: Spoon a few tablespoons of tomatillo sauce into the bottom of a 9x13 inch baking dish. Fill each tortilla with a generous amount of the cheese and chile mixture, roll tightly, and place seam side down in the dish.
6. Step 6: Pour remaining tomatillo sauce evenly over the enchiladas and sprinkle with any leftover cheese.
7. Step 7: Bake uncovered for 20 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.