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
  • 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


  • 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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