Mexican food is so versatile! Classic dishes can be recreated, but still have those delicious flavors we all recognize and love. These green enchiladas are a lightened up healthier flavor, I know you’ll love!
Unlike my classic shredded chicken enchiladas, I wanted to do a green (verde) sauce with these. All you need for this simple sauce is hatch chilies, jalapeños, yellow onion, garlic, vegetable broth, cumin, and dark chili powder.
I sautéd the onions and jalapeño first, to get them to brown a bit to give them a better depth of flavor. Then I added in the hatch chilis, garlic, and seasonings. Hatch chile season is typically August-September, but don’t fret the canned variety will work just fine!
Once you’re done sautéing, I added some flour to thicken the sauce and then I added the vegetable broth. As amazing as it looks and tastes like this, we are going to purée it so we have a smooth creamy sauce.
I added a handful of cilantro with stems (the stems are so flavorful! Don’t let them go to waste). Ensure your blender is heat safe! If it isn’t, you can also use an immersion blender to smooth out the sauce. Taste and adjust the seasoning if necessary.
Now time for the enchiladas! I peeled and diced up 2 sweet potatoes and I chopped up baby portabella mushrooms. You want these ingredients to be chopped in a consistent fashion, so they cook through equally. Due to sweet potatoes taking a little longer to cook, I started them in the pan first.
I then added the mushrooms and kale to allow them to cook down along with the sweet potatoes. After about 10 minutes from when the sweet potato went in, I added in the garlic and black beans to heat them through.
Taste the sweet potato, kale, mushroom, black bean filling and you can adjust the seasoning if necessary. Remember, we are going to be pouring that immensely flavorful sauce on top.
Assembly time! The best way to assemble the enchiladas, is have a little assembly line. Have the sauce, the tortillas, vegetables, and cheese all nearby. You will want to preheat the oven and grease your baking dish prior to rolling them up.
Spoon a little sauce and spread it on to the tortilla, followed by two to three spoons of your vegetable filling, then top with shredded cheese. I used shredded monterey jack cheese, it has a nice mild flavor and melts beautifully. Carefully roll the tortilla to secure the filling inside and place it flap side down in the baking dish. Repeat!
Once you have them all arranged in the baking dish, pour your delicious verde sauce over the top! I reserved a 1/2 cup of the sauce on the side to dip in after baking because who doesn’t love extra sauce.
Sprinkle the rest of your jack cheese over the top and place in the oven to bake for 25 minutes. To get the bubbly brown top, turn the oven on broil for 5 minutes or until the cheese begins to bubble.
Remove from the oven and garnish with your favorite toppings! I garnished the top with crumbled cotija cheese and fresh cilantro. On the side I served diced up avocado, greek yogurt (substitute for sour cream), and the extra sauce. Enjoy!
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Vegetarian Verde Enchiladas with homemade green sauce and stuffed with sweet potatoes, mushrooms, kale, and black beans.
- 2 tbsp avocado oil
- 7oz can Hatch chiles, chopped
- 2 jalepeños, de-seeded and chopped (2 tbsp)
- 1 small yellow onion, chopped (1 cup)
- 3 cloves garlic, minced
- 1 1/3 cup vegetable broth
- 2 tbsp all purpose flour
- handful of Cilantro (stems included)
- 1 tsp ground cumin
- 1 tsp dark chili powder
- 1/2 tsp kosher salt
- 2 sweet potatoes, peeled and diced (3 cups)
- 10 oz baby bella mushrooms, diced
- 5 oz pre-chopped kale (about 3 cups)
- 15oz can black beans, drained and rinsed
- 2 cloves garlic, minced
- 6 oz jack cheese, shredded
- 12 pack of flour or corn tortillas
- 2 tbsp avocado oil + 1 tbsp
- 1/2 tsp kosher salt
- fresh ground black pepper to taste
- Cooking spray
- Fresh Cilantro
- Cotija cheese, crumbled
- 1 avocado, diced
- In a large skillet over medium/high heat, add 2 tbsp avocado oil, diced yellow onion, and jalepeño. Sauté for 4-5 minutes or until onion becomes translucent. Add in the hatch chiles, garlic, cumin, chili powder, salt, and cook for an additional 2 minutes. Sprinkle the 2 tbsp flour over the top and mix to combine. Slowly pour in the vegetable broth, stirring to combine. Allow to come to a soft boil, then remove from heat.
- Carefully add the sauce to a heat proof blender, add the handful of cilantro, and blend until smooth. Taste and adjust seasoning if necessary. Set aside.
- Give the skillet a quick wipe and place back on stovetop over medium/high heat, add 2 tbsp avocado oil, diced sweet potatoes, and salt/pepper. Sauté for 5 minutes. Add in the mushrooms, kale, and 1 tbsp avocado oil. Sauté together another 5 minutes, sweet potato should begin softening, kale wilting, and mushrooms browning. Add in the minced garlic and black beans and sauté another 2 minutes to heat beans through. Taste for seasoning and remove from heat.
- Preheat oven to 350 degrees F and grease a large rectangular baking dish.
- Using an assembly line with all the ingredients, spread a spoon of verde sauce on the tortilla, followed by 2 spoons of vegetable mix, and sprinkle some jack cheese over the top. Carefully roll the tortilla tightly to keep filling in, and place tortilla flap side down into baking dish. Repeat until all enchiladas are made.
- Pour the rest of the verde sauce over the enchiladas (I reserve about a 1/2 cup for dipping purposes later). After pouring the sauce, sprinkle the jerk cheese all over the top of the enchiladas.
- Place in the oven for 25 minutes, then turn oven onto broil for 3-4 minutes or until the cheese is browned and bubbling. Remove from oven and garnish with crumbled cotija cheese, fresh cilantro, and diced avocado. Enjoy!
- If you do not have a heat proof blender you can use an immersion blender to puree the verde sauce
- Ensure your sweet potatoes are diced uniformly to ensure they cook evenly.
- If you do not have bagged pre-chopped washed kale, make sure to massage your kale while washing it prior to chopping and remove the large parts of the stems.
Keywords: enchiladas, vegetarian, verde, salsa verde, sweet potato, kale, black bean, mushroom, healthy mexican food