These Green Sauce Enchiladas are filled with a healthy dose of rice, cheese, and onions. Serve these enchiladas with tortilla chips and salsa or guacamole for a complete Mexican-inspired feast.
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Enchiladas with Green Sauce (Salsa Verde)
I love all things enchilada, especially this Creamy Chicken Enchilada Soup and these Ground Beef Enchiladas.
As much as I love dishes made with red enchilada sauce, I also love the tangy flavor of salsa verde - or green enchilada sauce.
The addition of rice and green sauce brings these Cheese and Onion Enchiladas up a notch. They are easy to make and are filled with comforting flavors the whole family will love.
Why you will love these enchiladas
- Just 6 ingredients that are a simple blend of pantry staples and fresh ingredients.
- It's a great way to use up leftover rice. Or make the rice ahead of time to make assembling the enchiladas even easier.
- Salsa verde adds tangy flavor and is a delicious alternative to traditional red sauce.
Ingredient notes
- Tortillas - Both flour and corn tortillas work great in this recipe. Corn tortillas are more traditional in enchiladas, while flour tortillas are more pliable.
- Cooked rice - Both white and brown rice can be used. If you don't have leftover rice, you can make the rice 2-3 days ahead to save time.
- Cheese - I love using Colby Jack. Monterey Jack, Pepper Jack, and Cheddar - or a blend of these - are all great options. Use freshly shredded cheese for the best flavor and melting quality.
- Salsa verde is a sauce made from tomatillos and aromatics such as onions, jalapeños, and garlic. The tomatillos give the sauce its signature green color. I love keeping things easy by using Herdez jarred salsa verde.
- Canned green chiles can be found in the International food aisle near the taco shells and seasonings. They come in mild and hot varieties, so choose the heat level that you prefer.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- I like to char the flour tortillas slightly before assembling them. This prevents the tortillas from turning soggy or gummy in the casserole. To do this, heat a cast-iron griddle over medium heat. Char each tortilla for 30-45 seconds per side until slightly browned but still pliable. (This can also be done over an open flame). Set aside.
TIP: If you are using corn tortillas, it's best to heat them before rolling to prevent them from cracking. Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 10-15 seconds to soften. Alternatively, the corn tortillas can be fried in a shallow layer of vegetable oil until soft and pliable.
- Heat oil in a large skillet over medium heat. Add the onions and cook until soft and translucent. Stir in the green chiles.
- Stir in the rice and ½ cup of salsa verde. Add most of the cheese (reserving some for topping) and stir to incorporate.
- Fill each tortilla with ⅙ of the filling. Roll and place seam-side down in a baking dish.
- Top with the remaining salsa verde and cheese. For saucier enchiladas, top with an extra ½-¾ cup of salsa verde.
- Cover and bake at 425 degrees for 25 minutes. Uncover and bake for another 5 minutes. Garnish with your favorite fixings such as tomatoes, cilantro, olives, scallions, or homemade chunky salsa.
Serving suggestions
These enchiladas are delicious when served with a simple green salad like my green salad with balsamic dressing. Or try pairing them with fajita veggies or Cilantro Lime Coconut Rice.
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Storing and reheating
Store leftover enchiladas in an airtight container for up to 3-4 days. Reheat individual portions in the microwave. Alternatively, reheat the covered casserole in a 350-degree oven until warmed through.
Recipe FAQs
Oaxaca and Queso Asadero are good melting cheeses commonly used. Since these cheeses may not be readily available everywhere, Monterey Jack and Colby are excellent substitutions.
Absolutely! Homemade enchilada sauce is so easy to make and the taste is deep and layered.
Try these enchilada favorites next
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📖 Recipe Card
Rice, Cheese, and Onion Enchiladas with Green Sauce
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Ingredients
- 6 8-inch flour tortillas
- 2 teaspoons olive oil (or similar)
- 2 cups diced yellow onions (approx. 2 medium onions)
- 4.5 ounces (1 can) green chiles
- 2 cups cooked white or brown rice
- 1 cup salsa verde (divided)
- 2½ cups shredded Colby Jack cheese (or similar, divided)
Instructions
- Preheat the oven to 425℉. Spray a 9x13 baking dish with cooking spray. Set aside.
Tortillas
- Char the tortillas on a cast iron griddle over medium heat or over an open flame. Cook them just long enough to give the tortillas some color while keeping them pliable for rolling, about 30-45 seconds per side. Set aside. (Note 1)
Filling
- Heat oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes until soft and translucent.
- Add green chiles, rice, and ½ cup salsa verde. Stir to combine. Stir in 1¾ cup cheese until melted.
- Spoon ⅙ of the filling onto a tortilla, roll, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining salsa verde over the enchiladas. Top with remaining shredded cheese. (Note 2)
- Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 5 minutes.
- Garnish with your favorite fixings and serve.
Notes
- If using corn tortillas, skip this step. Instead, wrap the corn tortillas in a damp paper towel and heat them in the microwave for 10-15 seconds. Alternatively, fry the corn tortillas in a shallow layer of oil until soft and pliable. Warming the tortillas will help to prevent them from cracking or breaking when rolling the enchiladas.
- For saucier enchiladas, top with an extra ½-3/4 cup of salsa verde.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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