Enchiladas have long been a beloved staple of Mexican cuisine, recognized for their comforting layers of soft tortillas, savory fillings, and rich sauces. They come in many variations, from traditional red or green chili-smothered enchiladas to more modern adaptations such as creamy or baked versions. My Special Inside Out Enchiladas take this classic concept and flip it—literally—by deconstructing the traditional roll-up method and layering the ingredients, resulting in a lasagna-like take on enchiladas that is both easier to prepare and packed with bold flavors.
The inspiration behind this dish started with my deep love for both spicy food and cheese. Growing up, I gravitated toward dishes that emphasized heat and rich, creamy textures, and this eventually carried into my adult life. My go-to order at any Mexican restaurant never strayed far from enchiladas smothered in queso sauce, accompanied by rice, beans, and, naturally, bottomless chips and salsa. There’s something incredibly satisfying about the combination of soft tortillas, flavorful meat, and a cheesy sauce, all enveloped in the slight tang of green chilies and salsa verde.
When I got married, I stumbled upon a Pinterest recipe that caught my attention, and I knew I had to make my own version. However, I rarely follow recipes to the letter. Instead, I use them as a jumping-off point, adjusting ingredients, textures, and spice levels to suit my taste and instincts as a chef. This flexibility gave birth to the Inside Out Enchiladas recipe—a dish that my husband quickly declared as one of his favorites.
One of the tweaks that made this dish stand out was the use of Greek yogurt instead of sour cream. This not only lightened the dish in terms of calories but also maintained the creaminess and slight tang that brings balance to the heat of jalapeños and green chilies. Surprisingly, the substitution is practically undetectable, so it became a staple in our household.
Another key ingredient is cheese—lots of it. We buy a substantial five-pound block of sharp cheddar from Sam’s Club and grate it ourselves. Not only is this a cost-effective approach, but freshly grated cheese melts significantly better than pre-shredded cheese, which often contains anti-caking agents that affect texture.
What also makes this recipe unique is its simplicity. Rather than rolling up each tortilla with filling, I layer sliced tortillas, shredded chicken, green chilies, jalapeños, salsa verde, yogurt, and cheese, mimicking the structure of lasagna. This method distributes all the flavors evenly throughout the dish, while also eliminating the fuss of rolling individual enchiladas.
Once baked to bubbly perfection, a quick broil at the end gives the cheese a golden-brown crispness that makes each bite irresistible. My husband and I are so enamored with this dish that we meticulously divide portions to ensure fairness, often playfully calling out “left or right?” to determine who gets which plate.
This dish is a perfect blend of spice, creaminess, and indulgence—all while being simple enough for a weeknight meal. Whether you’re a fellow spice enthusiast or just someone who enjoys hearty, cheesy comfort food, these Inside Out Enchiladas are sure to bring warmth and satisfaction to your table.
Spicy and Cheesy Inside Out Enchiladas
Ingredients
2 medium chicken breast
7 medium tortillas - whole wheat
1 can green chilis (green chilli in British English)
¼ cup jalapeños - the kind in a jar- 1 jar salsa verde - (16 ounces)
1-2 cups cheddar cheese - shredded
1 cup plain yogurt
1 teaspoon salt - adjust to taste
1 teaspoon garlic powder
½ teaspoon ground black pepper - adjust to taste
1 teaspoon cumin
Instructions
- Preheat oven to 400°F.
- Boil the chicken breasts for about 20 minutes or until fully cooked. Shred and sprinkle with salt, garlic powder, black pepper and cumin. Set aside.
- Stack the tortillas up on top of each other and slice them into 2-inch rectangles.
- Spray oil into a 9×13 pan.
- Arrange half of the sliced tortillas evenly in the bottom of the pan. Next, top with half of the shredded chicken. Pour half of the salsa verde, yogurt, chillies and jalapeños on top of the chicken. Using a spoon or rubber spatula, spread the sauce evenly. Next, sprinkle the desired amount of cheese on top. Repeat layers one more time, adding in half of what’s left of your ingredients.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to lightly toast the cheese. Be careful that it doesn’t burn!
- Let cool a few minutes before serving. Serve with refried beans and chips with salsa.
