Salsa Verde Enchiladas

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These Creamy Salsa Verde Enchiladas are loaded with flavors and easy to make! They are filled with sautéed Veggies, Pinto Beans and cheese, wrapped tortillas and smothered in a creamy Verde sauce. This sauce is bomb. com. Trust me, you gotta try this recipe!

Salsa Verde Enchiladas
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Salsa Verde Enchiladas

Course: MainCuisine: Mexican
Servings

4

servings
Prep time

45

minutes
Cooking time

25

minutes

INGREDIENTS

  • 1 tbsp oil

  • 1 jalapeno, diced

  • 2 tbsp garlic

  • 1 onion, sliced

  • 1 Zucchini, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 15 oz. can pinto beans

  • 2 tbsp taco seasoning

  • 1 tsp red chili

  • 1 tsp cumin

  • 1/4 cup scallions

  • 2 tbsp cilantro

  • salt & pepper

  • 2 cup shredded Monterey Jack cheese

  • 8-10 flour tortillas

  • Creamy Salsa Verde Sauce Recipe

INSTRUCTIONS

  • Make Filling
  • In a skillet heat the oil. Add jalapeño and garlic and let it sauté for a minute. Add onions, peppers and zucchini and cook for about 5-6 minutes until they have softened.
  • Add beans, cumin powder, taco seasoning, chili powder, salt & pepper and 2 tbsp water. Cover the pan and let it cook for about 3-4 minutes and then add scallions & cilantro.
  • Remove from stove!
  • Assemble Enchilada
  • Preheat the oven to 375f.
  • Add 1 cup of sauce to the bottom of the prepared baking dish.
  • Add bean mixture and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Repeat until pan is filled
  • Pour the Salsa Verde Sauce over the enchiladas, top with leftover cheese, and bake for 15 to 20 minutes.

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