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

  • 2 tbsp butter

  • 2 tbsp flour

  • 1 16 oz. jar green salsa(medium)

  • 2 tbsp garlic, mined

  • 1 small white onion, finely chopped

  • 3 jalapeños

  • 1 serrano(optional)

  • 2 cups of cilantro

  • 2 tsp cumin powder

  • 1 tsp cayenne pepper

  • 3/4 cup sour cream

  • 1 cup stock or water

  • salt

INSTRUCTIONS

  • Make the 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.
  • Make the Sauce
  • In a large saucepan, melt some butter and add a white onion, garlic, jalapeño and Serrano peppers and cook them until they have softened, about 5-6 minutes.
  • Whisk in the flour and let cook until golden in color for 3 minutes. Slowly whisk in the broth in a small amount and continue whisking until sauce is thick and bubbly.
  • Stir in the green salsa, cilantro, cumin powder and cayenne pepper. Cook, stirring until all the ingredients are mixed well.
  • Remove pan from the heat and let it cool down a little. Stir in the sour cream. Puree the sauce using immersion blender and blend until smooth.
  • Assemble Enchilada
  • Preheat the oven to 375f. Add 1 cup of sauce to the bottom of the baking dish.
  • Add veggie/bean mixture in the middle of the tortilla, top with a handful of the cheese and seal the enchilada closed. Place it seam side down in the baking dish. Repeat for the rest of the filling & tortillas.
  • Pour the sauce generously over the enchiladas, top with leftover cheese, and bake for 15 to 20 minutes or until hot and bubbly!

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