Verde Enchiladas Recipe
Mexican food is my favorite kind of food to make because it bursts with flavor, spice, and is extremely versatile. Mind you this is not by any means traditional Mexican cooking, this is just my take on how I make Mexican food work for me. My personal cooking habits are influenced by my vegan dietary restrictions but I’m normally cooking for meat eaters as well, so I will have different alternatives with each recipe I will be posting. I love this recipe for meal planning or if you’re making it for a party of four. Enchiladas for breakfast throw an egg on it, for lunch eat it with tortilla chips, dinner by itself.
Verde Enchiladas (Vegan/ Chicken)
- Your Choice of Tortillas (we used gluten free tortillas)
- Shredded Chicken (or you can use fresh free range chicken, but for time sake I’m going to use precooked shredded chicken)
- 1 Can of Black Beans, (whole or refried works too)
- Green Bell Pepper
- Red Bell Pepper
- Poblano Pepper (mild)/ Jalapeno (spicy)
- Taco Seasoning
- 2 Jars of Trader Joe’s Hatch Valley Salsa (or any green enchilada sauce)
- Mexican Cheese Blend or Any Non Dairy Cheese Shreds
- Optional: Tomato, Avocado, Corn, Guac, Pico de Gallo, Lime
- Turn on your oven at 375 degrees fahrenheit.
- Start off by julienning all your bell peppers and onions, if you are keto or gluten free then keep either green or red bell peppers whole. Cut up your Jalapenos/ poblanos, cilantro
- Add some cooking oil to a medium size pan, once the oil is hot you’re going to add your julienned onions to it.
- Once the onions are translucent add in garlic and the cut up bell peppers and jalapenos/poblanos.
- IF you’re adding chicken to this recipe, do it now. Add the cooked shredded chicken into the pan with the peppers and onion mix. Season with salt, pepper, and taco seasoning.
- After sauteeing for about 10-15 mins or until peppers have started to fade in color and everything looks evenly coated in the seasoning, you’re going to turn off the heat. Set that aside while you assemble your tortillas and open your can of beans.
- I would use either a square or rectangle glass baking dish. Oil it up, on the sides and the bottom. Place a thin layer of the Hatch Valley Salsa on the bottom. Set your tortillas standing up in the pan like tacos so you can assemble all of them at once.
- If you are skipping the tortillas, cut your bell peppers in half, keeping the stem on but you’ll want to take the seeds out.
- Put the ‘fajitas’ mixture (vegetables/meat) evenly into each tortilla. The next layer will be the black beans and cheese to top it all off.
- Fill each half of bell pepper with the mixture in the pan, beans, Hatch Valley Salsa, then cover it in cheese. And skip step 9.
- Now we are going to fold and roll. One at a time, fold the flaps of the tortilla and roll it over so now the “spine” of the tortilla is facing up. Repeat with the rest of the enchiladas. Once all the enchiladas are turned over you should see no filling or ends of the tortillas. Pour the rest of the Hatch Valley salsa over the entire dish making sure each enchilada is covered. Then lastly cover it up in cheese, at your own discretion.
- Since everything is already cooked you’re pretty much only baking it to melt the cheese and blend all the flavors together. I would give it 10-15 mins.
DIETARY RESTRICTIONS: KETO, VEGAN, GLUTEN FREE
VEGAN: Use vegan cheese, skip the chicken and add more vegetables. I typically use whatever vegetables are in my fridge that are starting to go bad. It’s an extremely good way of packing in the nutrients without noticing that you’re eating a garden. **Double check that your beans have no animal products.**
KETO/GLUTEN FREE: You could do the same process but instead of using tortillas, keep the bell peppers whole and fill it with the enchilada stuffing.