Green Vegan Enchiladas (Salsa Verde)

4.50 from 2 votes

Made with a creamy yogurt salsa verde sauce, these dairy-free enchiladas are packed with flavor. Each enchilada has 10-grams of protein!

Prep Time20

Cook Time40

Total Time1

Course: dinner, Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 220kcal

Ingredients

1 tablespoon extra virgin olive oil or preferred neutral flavored cooking oil
½ yellow onion finely chopped
1-2 jalapeños cored, seeded and finely chopped
4 garlic cloves minced
1 teaspoon ground cumin
16 ounces salsa verde
8 ounces Greek yogurt plain, unsweetened and dairy-free (such as Kite Hill or Icelandic Provisions Oatmilk Skyr)
¼ cup cilantro finely chopped
juice of 1 lime
1 cup white beans
8 ounces plant-based chicken optional
3 ounces shredded Mexican blend cheese dairy-free (I like VioLife)
10 wheat tortillas can also use corn tortillas to make GF
diced avocado, red onion and cilantro for serving

Instructions

Prepare the Filling

In a large skillet, warm the oil over medium heat. Add the onion for about 3 minutes. Next, add the finely chopped pepper, minced garlic and cumin. Continue to cook for 3-5 minutes more, stirring intermittently.
In a small bowl, combine ½ cup of the salsa verde with ¼ of yogurt. Stir together until well combined. Set aside.
To the skillet, add the white beans, plant-based chicken (optional), remaining salsa, remaining yogurt, chopped cilantro and juice of 1 lime. Stir to combine and bring to a low simmer. Allow to cook until the sauce begins to thicken, about 5-7 minutes. Stir in 2-ounces of the shredded cheese until melted then remove from heat and set aside.

Assemble the Enchiladas

Preheat the oven to 350°F. Spread a few tablespoons of the salsa/yogurt mixture across the bottom of a 9x13-inch baking dish.
Fill the center of each tortilla with roughly ⅓-cup of the filling from the skillet. Roll the tortillas around the filling, tucking tightly. Arrange the stuffed tortillas seam side down in the baking dish, until you have all 10 assembled.
Spread remaining salsa/yogurt mixture on top of the enchiladas then sprinkle with remaining ounce of shredded cheese.
Cover with foil (or a cookie sheet) and bake for 30 minutes, until heated through. Remove foil then broil for 5-minutes to melt the cheese on top. *Be sure to keep a close idea during broiling to make sure the top doesn't burn.
Remove from oven and allow to cool for a few minutes. Serve warm garnished with diced avocado, chopped red onion, and cilantro. Enjoy!

Notes

While I didn't include this in the ingredient list, using meatless chicken is an optional way to amp up the protein. You can add an 8-ounce package of you favorite faux chicken and cook it for a few minutes with the peppers and onions, prior to adding the salsa/yogurt.

Nutrition