Green Salsa Enchiladas (with casserole version)
Green Salsa Enchiladas! Enjoy like traditional enchiladas, or in a casserole version. Enchiladas verde made with white beans, spinach and poblano peppers.
Equipment
Ingredients
- 1 tablespoon oil
- 1 small onion, chopped
- 2 poblano peppers, chopped*
- 4 handfuls of fresh spinach**
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 12 ounce jars salsa verde, divided***
- 1 cup water
- 1/4 cup cream cheese or sour cream
- 1 15 ounce can white beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1 cup sharp cheddar cheese, will need 1 1/2 cups for the layered enchilada casserole
- 8-12 tortillas****
- Garnishes: avocado, scallions, sour cream, cilantro, optional
Instructions
- Preheat oven to 350 degrees F.
- Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook until soft, about 10 minutes.
- Add the 4 handfuls of spinach and cook until just wilted. Add in the spices: 2 teaspoons each of chili powder, smoked paprika and garlic powder.
- Add 1 jar of salsa verde and 1 cup water. Cook for 5 minutes, then season to taste with salt and pepper. The amount of salt added will depend on the salsa you use.
- Stir in the 1/4 cup cream cheese and cook until creamy. Remove from heat, then fold in the can of beans and cilantro.
- To roll: Spread a small layer of the second jar of salsa verde onto the bottom of a 9x12" baking dish. Warm the tortillas slightly, then add in some of the filling and roll tightly. Place seam side down onto the salsa verde, then repeat with the rest of the tortillas. Top with the rest of the salsa verde and cover with 1 cup cheddar cheese.
- To layer as an enchilada casserole: Layer like a lasagna in a 9x12 inch casserole dish. A 1/3 of the remaining jar of salsa verde, tortillas to just cover (may need to cut/tear to fit), 1/2 of the spinach and bean mixture, and 1/2 cup of shredded cheddar. Repeat: 1/3 of the salsa verde, tortillas to cover, the rest of the spinach mixture, then another layer of tortillas, remaining salsa verde and rest of the cheddar cheese.
- Place either version in the oven and bake until heated through and bubbly, about 30 minutes. Remove and let cool for 5 minutes before cutting. Garnish and enjoy as desired.
Notes
*Can use green bell peppers for a more mild version, or canned green chilies. If you use canned chilies, then omit the water.
**Can substitute 1 cup frozen spinach.
***You can also use homemade salsa verde in this recipe, instead of the canned. You will need ~ 3 cups.
****The amount of tortillas will vary depending on whether you are making rolled enchiladas or a casserole. I prefer corn tortillas in enchiladas and flour tortillas in making enchiladas.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 29gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 24mgSodium: 845mgPotassium: 339mgFiber: 3gSugar: 7gVitamin A: 1428IUVitamin C: 36mgCalcium: 217mgIron: 2mg