"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."
"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."
Bright tomatillo and jalapeño salsa verde creates a tangy, spicy base for vegetarian enchiladas verdes. Roasted cauliflower and jalapeños combine with creamy, seasoned pinto beans to form a hearty filling. Corn or flour tortillas are used and can be filled, topped with a melty Mexican cheese blend, and baked. Sauce ingredients can be roasted alongside the filling or prepared ahead; store-bought salsa verde is an acceptable shortcut. Finish with fresh toppings such as avocado, radishes, and cilantro for contrast. The dish delivers vibrant flavors, plant-based protein, and family-friendly appeal.
Read at Love and Lemons
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