Published: Aug 15, 2021 · Modified: Dec 30, 2022 by kaydimaggio

Easy Enchiladas with Green Sauce

Name: Easy Enchiladas with Green Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 batch Salsa Verde; 1 yellow onion; 1 large zucchini; 1 red bell pepper; 2 yellow squash; 2 cans white beans; 1/8 tsp cayenne pepper; 1 tbs cumin; 1 tbs chili powder; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 8 flour tortillas

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These Easy Enchiladas with Green Sauce are easy and delicious to make. They come together quickly and are full of plant-based goodness, the whole family will love. These enchiladas are full of bold flavor and make for an easy, healthy dinner!

These Easy Enchiladas with Green Sauce are the perfect weeknight dinner. One of the things I love about living in California is the abundance of authentic Mexican cuisine. Mexican food is ingrained into Californian culture, California was originally a part of Mexico before the US annexation so it is only natural that the flavors of the cuisine are still felt throughout the state.

These green enchiladas were inspired by a recipe that I grew up eating. My mom would always make green chicken enchiladas, we never ate them with red sauce growing up! I wanted to revisit one of my childhood classics and elevate it a little and turn it plant-based. This is exactly what this recipe is and let me tell you, it is good. Like really, really good!

Check out some other fun Mexican-inspired recipes like my Easy Vegan Fajita Bowls or my Taco Bell Spicy Potato Soft Taco recipe!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
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Easy Enchiladas with Green Sauce
Food safety

Ingredients

The ingredients in this recipe are easy, simple, and fresh. The star of this recipe is the salsa verde sauce, it packs so much flavor and is so delicious. You can find that recipe here

Zucchini, Squash, White beans, spices, red bell pepper, onion, flour tortillas, salsa verde — Enchilada ingredients

Salsa Verde
Yellow Onion
Zucchini
Red Bell Pepper
Squash
White Beans
Cayenne Pepper
Cumin
Chili Powder
Paprika
Garlic Powder
Onion Powder
Salt

Please see the recipe card for quantities.

Instructions

Blend all of the ingredients for the salsa verde and set aside. If using canned sauce, skip this step.

Dice the onion, squash, zucchini, and bell pepper and add them to a pan and sauté for about 10 minutes until soft. Add in the white beans and the spices and stir to combine.

Taking your baking dish, spread a thin layer of sauce on the bottom of the dish.

Warm the tortillas so that they are pliable, I like to just zap them in the microwave for 30 seconds. Add ¾ cup of filling to the middle of the tortilla. Roll the tortilla lengthwise and place it in the dish.

Continue with the remaining tortillas

Filling mixture in tortilla ready to be wrapped — Filling mixture

Once all the tortillas have been placed in the dish, cover with the rest of the salsa verde sauce and bake at 350 degrees for 30 minutes.

Serve warm.

Hint: It is important to keep the tortillas warm before you roll them, you don't want them hot, just warm enough to be pliable. I like to use this little tortilla warmer to keep them warm as I go

Substitutions

Have certain dietary needs? Check out some of these substitutions below!

Keto - Use keto-friendly tortillas like these and swap out the beans for seitan!
Paleo - To make these paleo-friendly, swap out the beans for chicken
Gluten-Free - Use gluten-free tortillas to make this recipe gluten-free

Variations

Like this dish but want to try something different? Check out some of these variations.

Spicy - Add in some jalapeños into your filling mixture to bump the heat up a notch
Deluxe - Top with guacamole or some mango pico de gallo
Kid-friendly - if your child is texture adverse, chop all of the vegetables into small pieces and cook until softened all the way.

Equipment

Equipment can have a big impact on how a recipe turns out. I bake with stoneware and it takes longer to heat up than glass or metal so keep that in mind. I also use this blender to blend my salsa verde.

Storage

Store the enchiladas in an airtight container in the fridge or add to meal prep containers and eat throughout the week!

This is the perfect freezer meal, to freeze, wrap tightly in tin foil, and then in plastic wrap to prevent freezer burn.

Top tip

Don't overfill the tortillas, if you overfill the tortillas then you will have a huge mess while rolling them and it will be a challenge to roll them properly and get them all to fit without falling apart.

Enchilada on plate with salsa and sour cream. — Easy Enchilada with Green Sauce

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