I have a delicious and quick 30-minute meal recipe for Creamy Verde Fiesta Enchiladas for you today. Everyone loves a quick, 30-minute meal, especially during the holiday season!
Looking for other creamy dinners, be sure to check out my Pierogi Casserole as well.
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These come together very quickly, and are so yummy.
Grab a few items from the grocery store: vegetable Bouillon, a jar of Alfredo sauce, some great salsa verde, some cheese, some tortillas, cilantro, and a bag of frozen Mexican or fiesta blend veggies, and you’re all set for a delicious dinner.
I found two different bags of Mexican blend frozen veggies at the store. The one I picked up for these enchiladas was chock full of 16 ounces of different veggies with beans, corn, carrots, broccoli, and red peppers. The other blend I saw had some beans, cauliflower, and corn in it. Whichever blend makes you happy, that’s the one you want to use. These are just veggies. There is no sauce in the bag.
Oh, and there’s no need to defrost the veggies, just use them frozen. They will cook as the oven heats them up.
I love the fresh salsa verde from the grocery store. It’s delicious and spicy hot!
If you prefer to go with a milder salsa, grab one from the bottled salsas on the shelf, just make sure it’s labeled mild.
Or, you can try making your own salsa with my recipe for Roasted Tomatillo Salsa.
Want to make it even faster?
I love corn tortillas!
When I use corn tortillas for enchiladas, I always soften them by cooking them in a skillet first. This adds a little time to making the dish.
If you’re in a super big hurry, I’d suggest using flour tortillas and not frying them. Flour tortillas are more pliable, and therefore you can roll them without frying or cooking them first.
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Creamy Verde Fiesta Enchiladas Recipe
Creamy Verde Fiesta Enchiladas
- 15 ounce jar Alfredo sauce
- ¾ cup salsa verde
- 16 ounce bag frozen Mexican blend or fiesta blend vegetables
- 2 cups shredded pepper jack cheese divided
- 1/3 cup chopped cilantro plus additional for garnishing
- 1 tablespoon powdered vegetable bouillon
- 3 tablespoons olive oil
- 10 corn tortillas about 5 ½ -inches in size
- Preheat oven to 375° F.
- In a medium bowl, combine Alfredo sauce and salsa verde. Spread ½ of the Alfredo mixture in the bottom of a 13 x 9-inch baking dish; set both the remaining sauce and the prepared pan aside.
- In a separate bowl, combine frozen veggies, 1 cup shredded pepper jack cheese, chopped cilantro, and Vegetable Bouillon; set aside.
- In a large skillet, heat 1 tablespoon oil, and cook 3 tortillas, turning once, about 15 seconds per side or until softened. Remove to paper-towel-lined plate. Repeat with remaining oil and tortillas.
- Evenly divide veggies and cheese mixture into tortillas, and roll up. Arrange enchiladas with the seam side down in prepared baking dish. Top with remaining sauce mixture and remaining 1 cup of shredded cheese. Bake 20 minutes or until sauce is bubbling and lightly golden.
- Garnish with additional cilantro and sliced avocado as desired.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.