Green Salsa Enchiladas (with casserole version)
Green Salsa Enchiladas! Enjoy them like traditional enchiladas or in a casserole version. Enchiladas verde are made with white beans, spinach, and poblano peppers.
We eat a lot of enchiladas in my house– and these green salsa enchiladas are a fantastic way to use up a batch of homemade salsa verde. Or, when you’re looking for a green take on enchiladas!
I’m showing you two different ways to enjoy these green salsa enchiladas– either as regular enchiladas, rolled into tortillas and baked with salsa and cheese. Or, as a casserole option, with layers of tortillas, spinach and bean filling and salsa verde.
See below for more details, or scroll down for the full recipe card below.
Everything You Need to Make these Green Salsa Enchiladas
Ingredient Notes
- White Beans: You can use cannellini, navy beans or even pinto beans if you’d like. Black beans can also be used, with a different flavor.
- Salsa Verde: You can use homemade salsa verde for this recipe, or jarred. If you use homemade salsa verde then you’ll need about 3 cups.
- Cream Cheese: The cream cheese makes the enchiladas super creamy, but you can sub in sour cream or even cashew cream to make these vegan. See below for vegan recommendations.
- Sharp Cheddar Cheese: I like the taste of cheddar cheese in these enchiladas, but you can also use a Mexican cheese blend or Monterey jack cheese.
- Tortillas: You can use either corn or flour tortillas for these green salsa enchiladas. I like corn tortillas for the layered enchilada bake and flour for the rolled enchiladas.
How to Make these Green Salsa Enchiladas
Cook the onions, peppers and spinach
Cook the onions and peppers until softened. Add in the spices and spinach, then cook until wilted.
Add in the salsa verde and white beans
Stir in the salsa verde and white beans. Cook until thickened.
Mix in the cream cheese
Mix in the cream cheese and cilantro and stir until well combined.
To make Green Salsa Enchilada Casserole
In a casserole pan, pour in a layer of salsa verde then add in the tortillas and spinach bean filling.
Cover and bake
Layer again, then cover with cheese and bake.
To Make Green Salsa Enchiladas
Add filling to tortillas and roll, then place seam side down in salsa verde. Cover with cheese and bake.
Tips for Success
If you are planning on making the casserole version, then I recommend using corn tortillas. I prefer the taste and structure of corn in a casserole. However, I think flour tortillas are better for rolled enchiladas.
If you prefer spicier enchiladas, then I’d recommend adding a jalapeno pepper to the poblano peppers. Canned green chiles can also be used, but I don’t recommend adding in the additional water if you sub in canned peppers for the poblano peppers.
Can I make this Vegan?
Yes, you can make these green salsa enchiladas vegan. To do so, use cashew cream in place of the sour cream and cream cheese.
For cheese, I recommend topping it with your favorite dairy-free cheese. I am partial to Chao, Good Planet, and Violife, but any brand will do.
Frequently Asked Questions
How to store leftovers?
Place any leftovers in an airtight container and place in the fridge
Can you freeze these enchiladas?
Yes, this is a great freezer meal. (I’ve got more freezer-friendly dinner recipes here.) You can freeze a pan of these enchiladas for 2-3 months.
Can you use homemade green enchilada sauce?
Yes, you can use homemade salsa verde for this recipe.
More Enchilada Recipes
- Veggie Fajita Enchiladas
- Sweet Potato and Black Bean Enchiladas
- Vegan Enchilada Casserole
- Vegetarian Enchiladas Verdes
- Quinoa Enchilada Casserole
If you make these green salsa enchiladas, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Green Salsa Enchiladas (with casserole version)
Equipment
Ingredients
- 1 tablespoon oil
- 1 small onion, chopped
- 2 poblano peppers, chopped*
- 4 handfuls of fresh spinach**
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 12 ounce jars salsa verde, divided***
- 1 cup water
- 1/4 cup cream cheese or sour cream
- 1 15 ounce can white beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1 cup sharp cheddar cheese, will need 1 1/2 cups for the layered enchilada casserole
- 8-12 tortillas****
- Garnishes: avocado, scallions, sour cream, cilantro, optional
Instructions
- Preheat oven to 350 degrees F.Â
- Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook until soft, about 10 minutes.Â
- Add the 4 handfuls of spinach and cook until just wilted. Add in the spices: 2 teaspoons each of chili powder, smoked paprika and garlic powder.Â
- Add 1 jar of salsa verde and 1 cup water. Cook for 5 minutes, then season to taste with salt and pepper. The amount of salt added will depend on the salsa you use.Â
- Stir in the 1/4 cup cream cheese and cook until creamy. Remove from heat, then fold in the can of beans and cilantro.Â
- To roll: Spread a small layer of the second jar of salsa verde onto the bottom of a 9×12″ baking dish. Warm the tortillas slightly, then add in some of the filling and roll tightly. Place seam side down onto the salsa verde, then repeat with the rest of the tortillas. Top with the rest of the salsa verde and cover with 1 cup cheddar cheese.Â
- To layer as an enchilada casserole: Layer like a lasagna in a 9×12 inch casserole dish. A 1/3 of the remaining jar of salsa verde, tortillas to just cover (may need to cut/tear to fit), 1/2 of the spinach and bean mixture, and 1/2 cup of shredded cheddar. Repeat: 1/3 of the salsa verde, tortillas to cover, the rest of the spinach mixture, then another layer of tortillas, remaining salsa verde and rest of the cheddar cheese.Â
- Place either version in the oven and bake until heated through and bubbly, about 30 minutes. Remove and let cool for 5 minutes before cutting. Garnish and enjoy as desired.Â