Pour ½ cup of the tomatillo mixure in the bottom of a baking dish and spread evenly.
Spoon 2-3 tbsp of the filling onto a tortilla and roll it up. Place the tortilla seam side down in the prepared baking dish. Assemble remaining encheladas and place in baking dish.
Once finished, spoon about ⅔ - 1 cup of the tomatilla mixture on top and spread evenly over all enchiladas. You will have about 1½ cups of tomatillo mixture remaining. Save this and set aside.
Cook for 25-30 minutes. If you like a crispier top, turn the broiler on high for the last two minutes of cooking
Remove from oven and spoon desired amount of remaining tomatillo sauce over the enchiladas. Serve with your choice of toppings and enjoy!