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
Course: MainCuisine: MexicanServings
4
servingsPrep time
45
minutesCooking time
25
minutesINGREDIENTS
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.
