The Recipe That Never Gets Old
Estimated reading time: 10 minutes
Three words that go together so well…green, chili, enchiladas — and honestly the combo never gets old for me! Being raised on Mexican food has served me well over the years, and green chili or chile verde is one of my absolute favorites. Making these easy Green Chili Enchiladas an instant favorite!
I want to be upfront about something: I was not born in Mexico, nor am I Latina. But I was raised with deep roots in authentic Mexican cooking, taught to me by family members who are from Mexico and who lived there. Mexican food isn’t just something I cook — it’s part of how I was raised, what I was fed with love, and how I feed the people I love today. I share these recipes with the utmost respect and genuine affection for the cuisine and the culture behind it.
This is a “look in the fridge and pantry” kind of recipe that comes together quickly and is so very enjoyable! I do love making my own green chili from scratch, as you can tell from my most favorite GREEN CHILI BURRITOS! But I’m here to tell you–some days we all need an easy button kind of meal — and this one is just that. A crowd pleaser to boot, and perfectly timed for Cinco de Mayo! 🌶️
The secret weapon here? My homemade Sourdough Discard Flour Tortillas — and if you haven’t tried them yet, you are seriously missing out. Soft, pliable, with just the right amount of flavor and chew, they take these enchiladas from great to unforgettable. There’s also a genius little assembly technique I use — more on that below — that makes this the easiest pan of enchiladas you’ll ever put together.
Why You’ll Love These Green Chili Enchiladas
- Quick and easy — from pantry to table in about 45 minutes
- The accordion fold technique — no rolling, no fussing, maximum cheese in every bite
- Built on homemade sourdough discard tortillas for flavor that store-bought simply can’t touch
- Mild and family-friendly — all the flavor of green chili without the heat
- Flexible — easily made gluten-free with Siete Foods tortillas or dairy-free with your favorite plant-based cheese
- Perfect for Cinco de Mayo or any weeknight that needs a little fiesta energy 🎉
The Star Ingredients — What You’re Working With
Green Chili Enchilada Sauce The sauce here is a quick, no-fuss blend that starts with a jarred green chili enchilada sauce — I start with Siete Foods enchilada sauce. brand every time. (Affiliate link!) It has “better for you” ingredients, is deeply flavorful, and honestly one of the best jarred enchilada sauces on the market. To that I add chicken broth, a little flour (feel free to sub gluten-free flour) for body, roasted green chilis, and fresh cilantro. It comes together in one bowl with a whisk — that’s it.
The Tortillas This is where the dish gets to shine. My Sourdough Discard Flour Tortillas are the backbone of this recipe — tender, flavorful, and sturdy enough to hold up to the accordion fold assembly without tearing. If you’d like a gluten-free version, Siete Foods large burrito-sized flour tortillas are a great swap and may work beautifully with this technique.
The Cheese I use Supremo brand Chihuahua-style quesadilla cheese — it melts like a dream, pulls beautifully, and has that authentic, mild, creamy flavor that’s perfect for green chili enchiladas. For a dairy-free version, there are some genuinely excellent plant-based shredded cheeses available now — use your favorite melty variety and you’re good to go.
The Garnishes Cotija cheese, Mexican crema, green onions, fresh cilantro, pickled jalapeños, and a squeeze of lime. Don’t skip the garnishes. Not only do they add a bit of color but that salty crumble of cotija and the squeeze of lime juice bring everything together with a tangy pickled jalãpeno.
The Accordion Fold for easy Green Chili Enchiladas — The Technique That Changes Everything
Here’s where this recipe does something a little different from every other enchilada recipe you’ve seen, and I’m genuinely proud of it.
Instead of rolling tortillas individually and lining them up seam-side down —I use an accordion fold technique that is faster, produces more even results, and creates natural pockets for the cheese to melt into.
Here’s how it works:
- Warm a tortilla in a dry cast iron pan until pliable and soft.
- Fold it up accordion-style in approximately 1½” folds — like a paper fan.
- Place it upright along one of the long sides of your prepared baking dish.
- Repeat with each tortilla, fitting them snugly side by side until the pan is full.
- Once all tortillas are in, use your fingers to stuff and press shredded cheese into every fold and crevice.
The result? A pan full of perfectly upright, evenly spaced enchiladas with cheese tucked into every layer, sauce seeping down into every fold, and zero torn tortillas. It’s a small technique shift that makes a big difference — both in the process and in the final presentation.
(A picture is worth a thousand words here — check the photo for exactly what this looks like before it goes in the oven!)
Make It Your Own — Swaps, Tips & Variations
Protein options: While these are a gorgeous cheese-forward enchilada as written, they’re a perfect canvas for shredded rotisserie chicken, seasoned ground beef or turkey, or black beans for a vegetarian version. If adding protein, fold or layer it in with the cheese during the stuffing step.
Gluten-free: Swap the all-purpose flour in the sauce for your favorite gluten-free flour (1:1), and use Siete Foods large burrito-sized flour tortillas in place of the sourdough discard tortillas. Siete makes a genuinely excellent GF tortilla that holds up beautifully to this technique.
Dairy-free: Use your favorite plant-based shredded cheese in place of the quesadilla cheese, and swap the crema and cotija for dairy-free alternatives or a squeeze of fresh lime and a handful of fresh cilantro to finish.
Make it ahead: Assemble the entire dish up through Step 5 and cover tightly with foil. Refrigerate for up to 24 hours. When ready to bake, add 5–10 extra minutes to the covered bake time since the dish will be cold.
Sauciness level: This recipe makes a generous amount of sauce. If you love your enchiladas swimming in sauce, pour it all in. If you prefer a lighter sauce-to-tortilla ratio, hold some back and serve it warm on the side — it’s outstanding either way.
On the cast iron warm-up: Don’t skip warming the tortillas before folding! Cold tortillas will crack when you try to accordion-fold them. A quick 15-20 seconds per side in a dry cast iron pan makes them perfectly pliable.
Easy Green Chili Enchiladas with Sourdough Discard Flour Tortillas
Ingredients
enchilada sauce
- 1 cup chicken broth
- 2-3 tbsp flour, can sub g/f flour as needed
- 15 oz jar green chili enchilada sauce, I use Siete Foods brand
- 4 oz roasted green chilis, canned
- ¼ cup cilantro, finely chopped, divided
enchiladas
- 10-12 10 ” Sourdough flour tortillas, see link above for my recipe
- 3-4 cups quesadilla cheese, shredded, I use Supremo Chihuahua brand, can sub dairy free as needed
garnish
- 2-3 tbsp cotija cheese, crumbled, divided
- 1-2 tbsp green onions, thinly sliced
- 1-2 tbsp Mexican crema, can sub sour cream thinned out a bit for ease of drizzling
optional toppings
- Pickled jalapenos
- Lime wedges
Instructions
- Make enchilada sauce by adding the broth and flour to a mixing bowl, whisking well to fully incorporate the flour. Once that is done, add the jarred sauce, green chilis, and two tablespoons of the cilantro. Set aside.
- Prepare a medium sized baking dish (approximately 7”x11”) by spritzing lightly with avocado oil, then wiping with a paper towel to coat evenly on the bottom and sides. Add about 1 cup of the enchilada sauce to the bottom of the pan. Preheat your oven to 375°.
- Warm up a tortilla in a dry cast iron pan, then quickly fold it up, accordion style, in approximately 1½” folds, then place in the prepared baking dish along one of the 11” sides. To keep it from “unfolding” I place a small cup in the dish to press against the side until I fill up with more of the folded tortillas. See picture below! Repeat with the remaining tortillas until the baking dish is full. This could be 10 or 12, it just depends on the tortillas you’re using.
- Once all the tortillas are in the baking dish, it’s time to fill up all the crevices with the shredded cheese. Using your fingers, take handfuls of the cheese and push/fill/stuff into all the nooks and crannies of the tortilla folds. While you most likely won’t get cheese into every fold, this won’t matter in the end. You can use the full three cups of cheese, it will depend on how cheesy you want your enchiladas to be.
- Once all folds are “filled/stuffed” with cheese add a few spoonfuls of sauce over the top and using a small spatula, give those folds a little wiggle so the sauce can seep down to meet the cheese! Repeat that step again to make sure you get the sauce evenly distributed and seeped into the tortillas.
- Once all the folds/crevices are filled to your liking, spoon/pour more sauce over the top. If you like a pretty saucy enchilada, add it all. If you want to serve a bit of sauce on the side, reserve a bit for that!
- Sprinkle the top with the rest of the cilantro, drizzle the crema on top followed by the green onions and about 2 tablespoons of the crumbled cotija cheese.
- Cover the baking dish with foil, place in the preheated oven and bake for about 25 minutes then remove the foil. Continue baking until the filling is all nice and bubbly and the top has some golden pops of color.
- Remove from the oven and allow to cool for about 5 minutes, then slice and serve! If you have some reserved sauce, warm that up and drizzle on the plate or serve on the side. I like to add a few pickled jalapenos on top, a bit more cotija cheese and a lime wedge.
- Store leftovers (if you have any!) in the fridge and enjoy within 4-5 days.
What to Serve with Green Chili Enchiladas
These are a complete meal in one pan, but if you’re feeding a crowd or want the full spread, here are some perfect companions:
- Cilantro lime rice or Mexican rice
- Refried beans or black beans
- Fresh guacamole and chips
- Simple shredded cabbage slaw with lime
- A pitcher of agua fresca or classic margaritas for Cinco de Mayo! 🎉
Frequently Asked Questions
Can I use store-bought flour tortillas instead of homemade? You can! Large burrito-sized flour tortillas can work in a pinch. That said, the Sourdough Discard Flour Tortillas have a flavor and tenderness that genuinely elevates this dish — if you have the time, make them. You won’t regret it.
What is quesadilla cheese and can I substitute it? Quesadilla cheese (also called queso quesadilla) is a mild, creamy melting cheese — similar to a mild Monterey Jack but with a richer, creamier melt. Chihuahua-style cheese is a variety of quesadilla cheese that melts beautifully. If you can’t find it, Monterey Jack or a Mexican blend shredded cheese are great substitutes.
How spicy are these? These are very mild — perfect for all ages and heat sensitivities. The green chili sauce and roasted green chilis used here add flavor and depth without significant heat. If you’d like to kick it up, add pickled jalapeños on top or stir a diced fresh jalapeño into the sauce.
Can I freeze these? Yes! Assemble through Step 5, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes to the covered bake time.
What’s the best way to reheat leftovers? Cover with foil and reheat in a 350°F oven for 15–20 minutes, or microwave individual portions covered with a damp paper towel. They reheat beautifully and are even better the next day!
I don’t have a 7″x11″ pan — can I use a different size? A 9″x9″ square pan or an 8″x8″ pan both work well. You may fit slightly fewer tortillas, so adjust accordingly. A 9″x13″ pan works too — you’ll just have a bit more room and can add extra tortillas to fill it out.
Storage
Store leftover enchiladas covered in the refrigerator for 4–5 days. Honestly — if you have leftovers. These have a way of disappearing fast. 😄
More Mexican-Inspired Recipes You’ll Love
- Sourdough Discard Flour Tortillas ← The foundation of this recipe — make these first!
- Maize Corn Milk Horchata – a creamy take on this classic beverage!
- More recipes coming soon — bookmark this page! 🌶️
Made this recipe? I’d love to hear how it turned out! Leave a comment below and tag me on social — nothing makes my day like seeing your Back Porch Paleo kitchen creations. 💚
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Pin this for your Cinco de Mayo menu — and every taco Tuesday after! 📌
