These enchiladas verdes have a zesty green tomatillo sauce and a flavorful veggie filling.Topped with gooey, melty cheese, they're a delicious dinner! Jump to recipe Whenever I see enchiladas verdes on a restaurant menu, I’m tempted to order them.I love a bright salsa verde, so green enchiladas always sound so good.

But more often than not, they’re filled with shredded chicken.If I want veggie enchiladas verdes (not traditional, but delicious), I’m better off making them at home.These green enchiladas are my go-to recipe. I smother them in a homemade green enchilada sauce that has a tangy tomatillo base and jalapeños for a spicy kick.They’re stuffed with roasted vegetables and creamy pinto beans and topped off with fresh fixings like avocado, radishes, and cilantro (plus a layer of melty cheese).My whole family loves these—I hope you will too! Ingredients You’ll NeedHere’s what you’ll need to make this enchiladas verdes recipe:Green enchilada sauce – I make my own with tomatillos, onion, jalapeños, garlic, avocado oil, and cilantro.

To streamline the prep, you can roast the sauce ingredients alongside the filling ingredients, or you can make it ahead.Of course, if you’re short on time, store-bought sauce works here too.Use your favorite green enchilada sauce or salsa verde.

Tortillas – I like to use corn tortillas or corn and flour tortillas in this recipe because I love the corn flavor.If you prefer flour tortillas, feel free to use them

Read More