These Enchiladas Events have a piquant green Tomatillo sauce and an aromatic vegetable filling. Crowned with gooey, melting cheese, you are a delicious dinner!
Whenever I see Enchilada’s Verdes on a restaurant menu, I am trying to order it. I love a bright salsa Verde, so green Enchiladas always sound so good. But mostly they are filled with crushed chicken. If I want Vegetables Enchilada’s Verdes (not traditional, but delicious), I’m better off doing her at home.
These green enchiladas are my recipe. I suffocate it in a homemade green Enchilada sauce with a spicy Tomatillo base and jalapeños for a spicy kick. They are filled with roasted vegetables and creamy pint beans and rejected with fresh fortifications such as avocado, radishes and coriander (plus a layer of melting cheese).
My whole family loves them – I hope they will too!
Ingredients will need
You need the following to make this Enchiladas -Verdes recipe:
- Green Enchilada sauce – I make my own with tomilos, onions, jalapeños, garlic, avocado oil and coriander. To optimize the preparation, you can roast the sauce ingredients next to the filling ingredients, or you can create them at the front. If you are not too short, the sauce bought in the shop also works here. Use your preferred green Enchilada sauce or Salsa Verde.
- Tortillas – I like to use cornstillas or corn and flour tortillas in this recipe because I love the corn taste. If you prefer flour tortillas, you can use them instead.
- Cauliflower and Jalapeños – You give the filling a vegetable kick.
- Pinto beans -Sia give the filling protein and creamy texture on a vegetable basis. I would with cumin, oregano and garlic to improve their taste.
- Mexican mixed cheese – I have these enchiladas with a melting layer cheese. I usually use an early cheese mix, but if you prefer to rub your own, Cheddar, Monterey Jack Cheese or a mixture would be great.
- And toppings – Download them with the what you like! Coriander, radishes, Cotija, avocado, Mexican crema, sour cream … everyone is a fair game.
Find the full recipe with the following measurements.
How to make Enchilada’s Verdes
You will find the complete recipe with measurements at the end of this article, but at the moment you will find a brief overview of how to do it:
SCake by roasting the vegetables for the sauce and the filling. They all last about 30 minutes at 450 ° F.
Then mix the sauce. Add the roasted sauce ingredients to a mixer with raw jalapeño, garlic, onion powder, avocado oil and salt. Mix until you are smooth, then add the coriander and mix again.
Next, make the Enchiladas together. Spread the 1/2 cup of sauce on the bottom of a 9 × 13-inch or similar baking price.
Make the beans lightly with your spices and fill each tortilla with some beans and roasted vegetables. Roles to close and put the seam side down in the prepared baking dish. As soon as you have filled all tortillas, pour the rest of the sauce into the middle of the Enchiladas and take the cheese.
Bake at 400 ° F until the cheese has melted and the edges of the tortillas are crispy, approx. 20 minutes.
Top with the desired garnish before serving. Enjoy!
Recipe tips
- Make the sauce ahead. Do you want to get ahead? Make the Enchilada sauce in advance. It stays in the fridge for up to 4 days.
- Warm the tortillas before rolling. Corn tortillas are great here, but they crack lightly. To roll them easier, wrap them into a clean kitchen towel or paper towels and the microwave before assembling the enchiladas for 30 seconds. Or wrap them in foil and warm them in the oven.
What should serve with Enchilada’s Verdes
We love this recipe as a meal for themselves, but if you look for something you can combine with it, you cannot do anything wrong with any of these pages:
How to store
Remnants in an airtight container in the fridge hold up to 2 days well.
- To warming up: Pack it in the microwave or in the cover and heat it in a 350 ° f oven.
You can also freeze these enchiladas.
- Before baking: Put together, then freeze in the baking pan and freeze. Purpise in the refrigerator overnight before baking according to the recipe instructions.
- After baking: Seal in an airtight container and freeze for up to 3 months. Put in the refrigerator overnight before heating yourself up in the microwave or in a 350 ° F oven.
More Enchilada recipes
If you love these Enchiladas, try one of these Enchilada recipes next:
Enchilada’s Verdes
Served 4
These green enchiladas have a piceapple Tomatillo sauce and aromatic vegetables and bean filling. You are one of my most popular dinner, especially with coverings such as coriander, avocado and Cotija cheese! Feel free to make the sauce ahead and store in the fridge until you are ready to assemble the enchiladas. It lasts up to 4 days well.
Green Enchilada sauce
- 1 pound DomatilelessPresent approx. 7 to 8 medium
- ½ medium white onionPresent wedge cut
- 2 Jalapeño -PaprikaPresent Stem and halved in the longitudinal direction
- 1 clove of garlic
- 1½ teaspoon Avocado oilPresent Plus more about drizzle
- ½ teaspoon Sea saltPresent Plus more to sprinkle
- ⅛ teaspoon Onion powder
- ¼ cup Fresh coriander
Serving and topping options
- 8 TortillasPresent We like a corn/flour mixture
- 2 Cup grated Mexican cheese mixture
- Dislock Avocado
- Thin -cut radishes
- Crumbled Cotija cheese
- Fresh coriander leaves
- sour cream
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Preheat the oven to 450 ° F and lay out two baking sheets with parchment paper.
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Make the Enchilada sauce: remove the shells from the tomilos and rinse them out to remove the stickiness. Pat dry and put them on one of the baking sheets with the onion carved and one of the Jalapeños. Drizzle with avocado oil and sprinkle with salt. Rub with your hands to coat them and distribute them evenly on the baking sheet. Fry 25 to 35 minutes or until the tomatoes are soft and bourgeois. (If you produce the sauce and the enchiladas at the same time, go to step 3 and roast the Enchilada filling next to the sauce ingredients.)
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Mix the sauce. Transfer the roasted tomilos, onions and Jalapeño into a blender and add the remaining raw jalapeño, garlic, avocado oil, salt and onion powder. Mix until you are smooth, then add the coriander and mix again.
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Make the Enchiladas: Place the cauliflower and Jalapeños on the second baking sheet. Drizzle with avocado oil, sprinkle with salt and throw it for coating. Spread evenly on the baking sheet and fry for 25 to 30 minutes or until they are browned. If the Jalapeños are cool enough to handle it, chop it roughly.
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In a large bowl, smash the beans with avocado oil, garlic, cumin, oregano, salt and several loops.
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Assemble the Enchiladas. Reduce the oven temperature to 400 ° F. Brush a 9×13-inch base with avocado oil and distribute half a cup of enchilada sauce below.
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Fill a tortilla with some beans, some cauliflower and some of the roasted Jalapeños. Roll the tortilla closed and put it down in the prepared baking dish. Repeat this with the remaining tortillas. Pour the rest of the sauce into the middle of the Enchiladas and leave the edges free if desired. With the cheese and baking, uncovered, 20 minutes long or until the cheese has melted and the edges of the tortillas are crispy.
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Take out of the oven and let it cool slightly, then with avocado, radishes, Cotija and/or coriander. Serve with sour cream if desired.
