Salsa Verde Enchiladas

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: Mexican


Prep time


Cooking time




  • 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


  • 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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