Nana’s Green Enchiladas

easy green enchiladas mexican dinner recipe

These are my Nana’s Green Enchiladas! My grandma owned a Mexican restaurant in La Jolla back in the 70’s and shared her recipe with my mom and I. They’re my favorite and we had so much fun making them. The sauce is silky, smooth, and so delicious. You’ve got to try this recipe!

Here’s a video of how I put Nana’s Green Enchiladas together. For another delicious enchilada, check out my Mom’s Easy Enchilada Casserole recipe.

What You'll Need:

(Yields approximately 18 enchiladas – TIP: Leftover green sauce is GREAT on eggs the next morning)

+ 6-8 large tomatillos

+ 2 California chiles (seeds and stems removed)

+ 4 romaine lettuce leaves

+ 3 stems green onions (white base of green onions removed)

+ 1/3 bushel cilantro

+ 8 oz. sour cream

+ 1 tbsp. butter

+ 1 cup chicken broth (or bouillon and water)

+ Roasted chicken shredded

+ Monterey Jack/cheddar cheese (freshly grated!!!)

+ Pinch of cumin

+ Salt & pepper to taste

+ 2 tbsp. corn starch dissolved in about 1/2 cup cold water

+ Additional shredded cheese + cotija cheese for garnish

+ Oil of choice (for lightly frying tortillas – I like using avocado oil for this)


1. Peel and thoroughly wash tomatillos, then bring to boil with a pinch of salt.

2. Blend romaine, chiles, green onions, cilantro, cooked tomatillos, and chicken broth.

3. Transfer to a pot over medium heat – add butter, sour cream, salt, pepper, cumin and whisk until combined.

4. Add corn starch mixture while whisking quickly and bring to a boil.

5. Run mixture over a fine colander so that the sauce is smooth and silky.

6. In a separate large skillet, add oil over medium heat. Place tortillas in oil, one by one, and quickly flip with tongs. The goal is to quickly coat with hot oil to make sure they are still soft and pliable.

7. Then assemble, bake at 400 degrees for 15-20 minutes and enjoy!

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