As part of the healthy eating that I’ve been doing, I tried these Green Enchiladas.
I figured they would be tasty. But, I wasn’t really prepared for just how tasty they would be. They were excellent. Now, I am biased, because I could eat Mexican food everyday and still crave more of it. And, a healthy enchilada? Sign me up! They are so good, in fact, that I’ve made them twice already.
My only concern the first time I tried these is that the husband doesn’t like cooked spinach. And, well, that’s what this sauce is, cooked spinach. I served it, but was a little worried that I’d have to go order him a pizza or something. Much to my delight, he loved them, cooked spinach and all. That totally makes me a happy camper! Mexican food that’s healthy, and the husband approves! Awesome!
And, they’re easy to make too, which is great! These could be made for weeknight meals fairly easily. Just skillet cook a few veggies, blend up some sauce, roll some tortillas up, and wait for 30 minutes while it bakes. Delicious dinner!
These can easily be made vegan. Use soft tofu instead of sour cream in the sauce. And either use vegan cheese or leave the cheese out entirely. I don’t think the enchiladas need the cheese anyway, it just sort of helps the filling stick together.
Green Enchiladas Recipe
- 1 teaspoon olive oil
- 1 small onion diced
- 1 can Ro-tel diced tomatoes and chilis 10 oz, undrained
- 1 can chickpeas 15.5 oz, drained and rinsed
- 1 cup frozen corn
- ½ teaspoon dried oregano
- 1/8 teaspoon freshly ground black pepper
- 1 cup vegetable broth homemade preferred otherwise, low-sodium
- ¾ cup water
- 1 cup sour cream or soft tofu
- 3 cups fresh spinach leaves packed
- 1 can diced green chiles 4 oz, drained and rinsed
- 2 scallions roughly chopped
- ½ cup grated reduced-fat cheddar cheese or pepper jack cheese
- 6-10 corn tortillas
- In a large skillet, heat oil over medium heat. Once oil is hot, add onion, and cook until onion begins to brown on all edges, about 10-15 minutes. Add Ro-tel, chickpeas, corn, oregano, and black pepper. Continue to cook, stirring often, about 5-6 minutes or until all liquid from tomatoes has evaporated. Remove from heat.
- In a blender or food processor, puree the vegetable broth, water, sour cream, spinach, chiles, and scallions.
- Preheat oven to 400° F. Grease a 9×13 baking dish. Lightly cover bottom of the dish with 3/4 cup of the sauce.
- To make tortillas more pliable and easy to roll, heat them by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
- Stir ¼ cup of cheese into the chickpea mixture. Add 1/3 cup of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
- Pour spinach sauce evenly over enchiladas. It will be very liquidy, but don’t worry, it thickens as it cooks. Sprinkle remaining ¼ cup of cheese over the enchiladas. Bake for about 25-30 minutes until bubbly all over. Allow to cool for five minutes before serving.