Creamy Verde Fiesta Enchiladas

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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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

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.

Looking for more great meals in about 30 minutes? Be sure to try my White Bean Sun Dried Tomato Gnocchi and Spanish Rice Casserole!

Recipe Notes

Frozen veggies

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.

Salsa Verde

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

Debi

A delicious and quick 30-minute meal recipe for Creamy Verde Fiesta Enchiladas.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 5 servings

Calories 583 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Nutrition

Calories: 583kcalCarbohydrates: 40gProtein: 19gFat: 38gSaturated Fat: 17gCholesterol: 96mgSodium: 1124mgPotassium: 394mgFiber: 6gSugar: 4gVitamin A: 5240IUVitamin C: 11mgCalcium: 402mgIron: 1.9mg

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.

Keyword enchiladas, verde

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