15 Irresistible Green Enchiladas Delights

Enchiladas have a magical way of turning simple ingredients into pure comfort food, and when they’re green, they’re downright irresistible! Whether you’re craving a quick weeknight dinner or planning a festive feast, these vibrant enchiladas deliver fresh, zesty flavors that will have everyone asking for seconds. Get ready to explore 20 delicious variations that will make green enchiladas your new go-to favorite!

Classic Chicken and Spinach Green Enchiladas

A quiet afternoon like this always makes me crave something warm and comforting, something that fills the kitchen with familiar, savory smells. These enchiladas are just that—a simple, homely dish that feels like a gentle hug after a long day.

Ingredients

Flour tortillas – 8
Cooked shredded chicken – 2 cups
Fresh spinach – 4 cups
Green enchilada sauce – 2 cups
Shredded Monterey Jack cheese – 1 ½ cups
Sour cream – ½ cup

Instructions

1. Preheat your oven to 350°F.
2. Warm the flour tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
3. Combine the cooked shredded chicken, fresh spinach, and ½ cup of the shredded Monterey Jack cheese in a large bowl.
4. Spoon ⅓ cup of the chicken and spinach mixture onto the center of each warmed tortilla.
5. Roll each tortilla tightly around the filling and place them seam-side down in a 9×13-inch baking dish.
6. Pour the 2 cups of green enchilada sauce evenly over the rolled tortillas.
7. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for another 10 minutes, or until the cheese is fully melted and the edges of the tortillas are lightly golden.
10. Let the enchiladas rest for 5 minutes after removing them from the oven.
11. Dollop the ½ cup of sour cream over the enchiladas before serving.

Layers of tender tortilla give way to a filling that’s both hearty and fresh, with the green sauce lending a subtle tang. Leftovers taste even better the next day, tucked into a lunchbox or enjoyed cold straight from the fridge.

Zesty Pork and Potato Green Enchiladas

Sometimes, the most comforting meals emerge from the simplest ingredients, when the afternoon light slants through the kitchen window and the world outside feels distant. This dish came together on one such quiet day, a gentle simmer of pork and potatoes transforming into something warmly familiar yet unexpectedly vibrant. It’s the kind of meal that feels like a slow, deep breath.

Ingredients

Pork shoulder – 1 lb
Potatoes – 2 medium
Green enchilada sauce – 2 cups
Corn tortillas – 8
Shredded Monterey Jack cheese – 1 cup
Olive oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the pork shoulder into ½-inch cubes.
3. Peel the potatoes and dice them into ¼-inch pieces.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the pork cubes to the skillet and cook for 6–8 minutes, stirring occasionally, until all sides are browned.
6. Add the diced potatoes and salt to the skillet, stirring to combine.
7. Reduce the heat to medium, cover the skillet, and cook for 15 minutes, stirring halfway through, until the potatoes are tender when pierced with a fork.
8. Warm the corn tortillas in a dry skillet for 20 seconds per side to make them pliable—this prevents cracking when rolling.
9. Spread ½ cup of green enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
10. Spoon ⅛ of the pork and potato mixture onto the center of each tortilla.
11. Roll each tortilla tightly around the filling and place them seam-side down in the baking dish.
12. Pour the remaining 1½ cups of green enchilada sauce over the rolled tortillas, ensuring they’re fully coated to keep them moist during baking.
13. Sprinkle the shredded Monterey Jack cheese evenly over the top.
14. Bake for 20–25 minutes, until the cheese is melted and bubbly with golden edges.
15. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Zesty with a subtle heat from the sauce, these enchiladas offer a tender, slightly crisp texture where the soft potatoes meld with the savory pork. Serve them alongside a simple cabbage slaw or topped with a fried egg for a comforting twist that turns leftovers into a new meal.

Creamy Avocado and Black Bean Green Enchiladas

Tonight, as the evening light softens against the kitchen window, I find myself drawn to the quiet comfort of assembling these enchiladas, their creamy avocado and earthy black bean filling promising a gentle, nourishing meal after a long day.

Ingredients

– Flour tortillas – 8
– Avocado – 2
– Black beans – 1 can (15 oz)
– Green enchilada sauce – 2 cups
– Shredded Monterey Jack cheese – 2 cups
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Drain and rinse the black beans thoroughly in a colander.
3. Mash the avocados in a medium bowl until mostly smooth, leaving a few small chunks for texture.
4. Stir the black beans and salt into the mashed avocado until fully combined.
5. Warm the flour tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
6. Spoon ¼ cup of the avocado-black bean mixture onto the center of each tortilla.
7. Roll each tortilla tightly around the filling and place seam-side down in a 9×13-inch baking dish.
8. Pour the green enchilada sauce evenly over the rolled tortillas, covering them completely.
9. Sprinkle the shredded Monterey Jack cheese uniformly over the sauce.
10. Bake at 375°F for 20 minutes, until the cheese is fully melted and the edges of the tortillas are lightly golden.
11. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
Now, as you lift a serving onto the plate, notice how the creamy avocado melts into the tender beans, while the tangy green sauce and bubbly cheese create a comforting warmth. For a bright contrast, try topping them with a squeeze of lime or serving alongside crisp jicama slaw.

Spicy Jalapeño and Cheese Green Enchiladas

Sometimes the most comforting meals are the ones that simmer slowly, filling the kitchen with warmth and anticipation. Soft corn tortillas wrapped around a simple filling of melted cheese and spicy jalapeños, then bathed in a gentle green sauce—this dish feels like a quiet conversation with yourself after a long day.

Ingredients

– Corn tortillas – 12
– Monterey Jack cheese – 2 cups, shredded
– Jalapeños – 3, sliced
– Green enchilada sauce – 2 cups
– Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Warm 2 tbsp of olive oil in a skillet over medium heat for 1 minute.
3. Soften each corn tortilla in the warm oil for 10 seconds per side to prevent cracking. Tip: Keep tortillas stacked under a clean towel to retain warmth and flexibility.
4. Fill each tortilla with 2 tbsp shredded Monterey Jack cheese and 3 jalapeño slices.
5. Roll filled tortillas tightly and place seam-side down in a 9×13 inch baking dish.
6. Pour 2 cups green enchilada sauce evenly over the rolled tortillas.
7. Sprinkle remaining shredded Monterey Jack cheese over the sauced enchiladas.
8. Bake at 375°F for 20 minutes until cheese is fully melted and sauce bubbles at the edges. Tip: For extra browning, switch to broil for the final 2 minutes while watching closely.
9. Remove from oven and rest for 5 minutes before serving. Tip: The resting time allows the enchiladas to absorb excess sauce without becoming soggy.
The tender tortillas yield gently to each bite, releasing pockets of melted cheese that mingle with the bright heat of jalapeños. Try serving these alongside a simple avocado salad to balance the spice, or crumble queso fresco over the top for added texture.

Traditional Tomatillo Salsa Verde Green Enchiladas

When the afternoon light slants through the kitchen window, I find myself reaching for the tomatillos almost without thinking, their papery husks whispering of comfort and slow-cooked meals. There’s something deeply grounding about preparing these green enchiladas, a quiet ritual that fills the house with the bright, tangy scent of roasting peppers and simmering sauce. It’s a dish that asks for patience, rewarding you with layers of flavor that unfold like a well-kept secret.

Ingredients

Tomatillos – 1 lb
Poblano peppers – 2
White onion – ½, chopped
Garlic – 2 cloves
Chicken broth – 1 cup
Cilantro – ¼ cup, chopped
Corn tortillas – 12
Shredded chicken – 2 cups
Monterey Jack cheese – 1 cup, shredded
Salt – 1 tsp
Vegetable oil – 2 tbsp

Instructions

1. Preheat your oven to 425°F.
2. Remove the husks from the tomatillos and rinse them thoroughly under cool water to remove any sticky residue.
3. Place the tomatillos and whole poblano peppers on a baking sheet lined with aluminum foil.
4. Roast in the preheated oven for 15 minutes, or until the tomatillos are soft and slightly blistered and the pepper skins are charred.
5. Transfer the roasted peppers to a bowl and cover it tightly with plastic wrap for 10 minutes—this steam will make peeling them much easier.
6. Peel the blackened skins off the poblano peppers, remove the stems and seeds, and chop the flesh.
7. Combine the roasted tomatillos, chopped poblanos, chopped onion, garlic cloves, and chicken broth in a blender.
8. Blend on high speed for 45 seconds until completely smooth, then stir in the chopped cilantro and salt.
9. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
10. Warm each corn tortilla in the oil for 15 seconds per side to make them pliable and prevent cracking when rolled.
11. Spread ½ cup of the salsa verde evenly across the bottom of a 9×13 inch baking dish.
12. Fill each warmed tortilla with a heaping 2 tablespoons of shredded chicken and roll it tightly.
13. Arrange the rolled enchiladas seam-side down in the baking dish, fitting them snugly in a single layer.
14. Pour the remaining salsa verde over the top of the enchiladas, making sure each one is fully covered to keep them moist during baking.
15. Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
16. Bake at 375°F for 20 minutes, or until the cheese is fully melted and bubbly with golden spots.
17. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set slightly.Soft and tender, the tortillas give way to savory shredded chicken, all wrapped in that bright, tangy tomatillo sauce that somehow feels both comforting and lively. I love serving these with a simple side of black beans or topping them with thinly sliced radishes for a crisp, peppery contrast that cuts through the richness.

Vegan Tofu and Veggie Green Enchiladas

Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the comforting ritual of preparing food that nourishes both body and soul. There’s something deeply satisfying about transforming simple ingredients into a meal that feels like a warm embrace, especially when it’s as wholesome as these enchiladas.

Ingredients

– Corn tortillas – 8
– Firm tofu – 14 oz
– Green enchilada sauce – 2 cups
– Bell peppers – 2 cups, diced
– Onion – 1 cup, diced
– Olive oil – 2 tbsp
– Cumin – 1 tsp
– Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Press the firm tofu between paper towels for 15 minutes to remove excess moisture.
3. Crumble the pressed tofu into small pieces using your hands.
4. Heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute.
5. Sauté 1 cup diced onion until translucent, about 5 minutes.
6. Add 2 cups diced bell peppers and cook until slightly softened, approximately 4 minutes.
7. Stir in the crumbled tofu, 1 tsp cumin, and ½ tsp garlic powder.
8. Cook the mixture for 6 minutes, stirring occasionally until well combined.
9. Warm 8 corn tortillas in a dry skillet for 20 seconds per side to make them pliable.
10. Spread ½ cup green enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
11. Fill each tortilla with ⅛ of the tofu-vegetable mixture.
12. Roll each tortilla tightly and place seam-side down in the baking dish.
13. Pour the remaining 1½ cups green enchilada sauce over the rolled tortillas.
14. Bake at 375°F for 25 minutes until the sauce is bubbly and edges are lightly browned.
15. Remove from oven and let rest for 5 minutes before serving. Really, the magic happens when these enchiladas come out of the oven – the tortillas become tender while still holding their structure, and the filling develops a wonderful savory depth. The gentle heat from the green sauce mingles beautifully with the creamy tofu and sweet peppers, creating layers of flavor that unfold with each bite. Consider serving them with a simple avocado slice or over a bed of crisp romaine for contrasting textures.

Shrimp and Corn Green Enchiladas

Often, when the evening light turns golden and the kitchen grows quiet, I find myself reaching for the familiar comfort of corn tortillas and the gentle warmth of green chiles. On days like these, when time seems to slow, these shrimp and corn enchiladas become more than just a meal—they become a quiet ritual, a way to fold the day’s soft edges into something nourishing and kind. There’s something deeply soothing about the way the shrimp turns pink against the sweet corn, all wrapped in the tender embrace of tortillas and sauce.

Ingredients

Corn tortillas – 8
Raw shrimp – 1 lb
Frozen corn – 1 cup
Green enchilada sauce – 2 cups
Monterey Jack cheese – 1 ½ cups, shredded
Olive oil – 2 tbsp
Garlic – 2 cloves, minced
Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
3. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
4. Pat the shrimp dry with a paper towel to ensure a good sear.
5. Add the shrimp to the skillet and cook for 2 minutes per side, until pink and opaque.
6. Transfer the cooked shrimp to a cutting board and chop into ½-inch pieces.
7. In the same skillet, add the frozen corn and cook for 3 minutes, until lightly toasted.
8. Combine the chopped shrimp and corn in a bowl.
9. Warm the corn tortillas one at a time in a dry skillet for 15 seconds per side to make them pliable.
10. Spread ½ cup of green enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
11. Spoon ¼ cup of the shrimp and corn mixture onto each tortilla.
12. Roll each tortilla tightly and place seam-side down in the baking dish.
13. Pour the remaining 1 ½ cups of green enchilada sauce over the rolled tortillas.
14. Sprinkle the shredded Monterey Jack cheese evenly over the top.
15. Bake for 20 minutes, until the cheese is melted and bubbly.
16. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Perhaps what I love most is the way the tender tortillas give way to sweet corn and briny shrimp, all softened by the mild heat of the green sauce. Serve them with a simple salad of crisp romaine or alongside black beans simmered with a pinch of cumin for a meal that feels both comforting and complete.

Turkey and Mushroom Green Enchiladas

Folding into the quiet of the evening, I find myself drawn to the kitchen, where the earthy scent of mushrooms and the gentle warmth of spices create a comforting embrace that feels like coming home after a long day. There’s something deeply soothing about preparing these enchiladas, each step a mindful pause in the rush of ordinary time, transforming simple ingredients into a meal that nourishes both body and soul.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Garlic – 3 cloves, minced
– Mushrooms – 8 oz, sliced
– Ground turkey – 1 lb
– Green enchilada sauce – 2 cups
– Corn tortillas – 12
– Monterey Jack cheese – 2 cups, shredded
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and begin to brown.
6. Push mushroom mixture to one side of the skillet.
7. Add ground turkey to the empty side of the skillet.
8. Cook turkey for 6 minutes, breaking it apart with a spatula, until no pink remains.
9. Combine turkey with mushroom mixture in the skillet.
10. Season with salt and black pepper.
11. Remove skillet from heat.
12. Pour ½ cup of green enchilada sauce into the bottom of a 9×13 inch baking dish.
13. Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side until pliable.
14. Place ⅓ cup of turkey mixture along the center of each warmed tortilla.
15. Sprinkle 1 tablespoon of shredded Monterey Jack cheese over the turkey mixture on each tortilla.
16. Roll each tortilla tightly around the filling.
17. Place rolled enchiladas seam-side down in the prepared baking dish.
18. Pour remaining 1½ cups of green enchilada sauce evenly over the enchiladas.
19. Sprinkle remaining shredded Monterey Jack cheese over the top.
20. Cover baking dish with aluminum foil.
21. Bake at 375°F for 20 minutes.
22. Remove foil and bake for 10 more minutes until cheese is bubbly and lightly browned.
23. Remove from oven and let rest for 5 minutes before serving.

Vividly tender tortillas cradle the savory filling, their edges crisping just enough to contrast the creamy cheese and tangy green sauce that seeps into every layer. The earthiness of mushrooms balances beautifully with the lean turkey, creating a harmony that feels both comforting and sophisticated—perfect for serving alongside a crisp jicama salad or simply enjoyed with the quiet satisfaction of a meal made with care.

Sweet Potato and Kale Green Enchiladas

Wandering through the quiet kitchen this afternoon, I found myself drawn to the earthy colors waiting in my pantry, the deep orange and forest green that would slowly transform into tonight’s comforting meal. There’s something about the methodical process of assembling enchiladas that feels like meditation, each step a gentle rhythm in the quiet space.

Ingredients

Sweet potatoes – 2 medium
Kale – 4 cups
Corn tortillas – 12
Green enchilada sauce – 2 cups
Monterey Jack cheese – 1 ½ cups
Black beans – 1 can
Olive oil – 2 tbsp
Cumin – 1 tsp
Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Pierce the sweet potatoes several times with a fork and bake for 45 minutes until completely tender when pierced with a knife.
3. While the potatoes bake, remove the tough stems from the kale and chop the leaves into bite-sized pieces.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the kale for 3-4 minutes until slightly wilted but still vibrant green.
5. Drain and rinse the black beans, then combine them with the sautéed kale in a mixing bowl.
6. When the sweet potatoes are cool enough to handle, scoop the flesh from the skins and mash it lightly with a fork.
7. Stir the mashed sweet potatoes into the kale and bean mixture, adding the cumin and salt until evenly distributed.
8. Warm the corn tortillas by heating them one at a time in a dry skillet for 15 seconds per side to make them pliable.
9. Spread ½ cup of green enchilada sauce evenly across the bottom of your prepared baking dish.
10. Spoon ¼ cup of the sweet potato filling onto each tortilla, roll tightly, and place seam-side down in the dish.
11. Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is completely covered.
12. Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
13. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly with golden edges.
14. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

A creamy sweetness from the potatoes balances the slight bitterness of kale, while the corn tortillas become tender without losing their structure. The green sauce provides a gentle tang that cuts through the richness, making these enchiladas feel both nourishing and celebratory. I love serving them with a simple avocado slice and watching the cheese pull away in satisfying strands.

Beef and Chorizo Green Enchiladas

Remembering how the autumn light falls differently each year, I find myself returning to this kitchen ritual when the air turns crisp and golden. There’s something about the slow simmer of spices and the warmth that fills the house that feels like coming home to myself after a long season away.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ground beef – 1 lb
– Chorizo – 8 oz
– Green enchilada sauce – 2 cups
– Corn tortillas – 12
– Monterey Jack cheese – 2 cups, shredded
– Cilantro – ¼ cup, chopped

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat until it shimmers.
3. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until golden but not browned.
5. Add ground beef and chorizo, breaking them up with a wooden spoon as they cook.
6. Cook the meat mixture for 8-10 minutes until fully browned and crumbled.
7. Drain excess grease from the skillet using a slotted spoon.
8. Warm corn tortillas one at a time in a dry skillet for 15 seconds per side until pliable.
9. Spread ½ cup of green enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
10. Place ¼ cup of the meat mixture along the center of each tortilla.
11. Roll each tortilla tightly and place seam-side down in the baking dish.
12. Pour remaining green enchilada sauce over the assembled enchiladas.
13. Sprinkle shredded Monterey Jack cheese evenly over the top.
14. Cover the dish with aluminum foil and bake for 20 minutes.
15. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
16. Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken.
17. Garnish with chopped cilantro just before serving.

Once they emerge from the oven, the tortillas become tender vessels holding the spiced meat, while the cheese forms a golden blanket over the vibrant green sauce. I love serving these with a simple avocado salad to cut through the richness, or sometimes just eating them straight from the baking dish while standing at the counter, savoring how the chorizo’s smokiness mingles with the bright tomatillo sauce.

Cheesy Broccoli and Chicken Green Enchiladas

Oftentimes, the most comforting meals are the ones that come together quietly in the evening, filling the kitchen with gentle warmth and savory scents. This dish is one of those simple, soulful creations that feels like a soft exhale at the end of a long day.

Ingredients

– Chicken breast – 1 lb
– Broccoli florets – 2 cups
– Green enchilada sauce – 2 cups
– Monterey Jack cheese – 2 cups, shredded
– Flour tortillas – 8 (8-inch)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.2. Heat 1 tbsp olive oil in a large skillet over medium heat.3. Add 1 lb chicken breast to the skillet and cook for 6–7 minutes per side until the internal temperature reaches 165°F.4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before shredding it with two forks.5. Steam 2 cups broccoli florets for 4–5 minutes until bright green and tender-crisp.6. Combine the shredded chicken, steamed broccoli, and 1 cup shredded Monterey Jack cheese in a bowl.7. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.8. Spoon ½ cup of the chicken-broccoli mixture onto each tortilla and roll them tightly.9. Place the rolled enchiladas seam-side down in a 9×13-inch baking dish.10. Pour 2 cups green enchilada sauce evenly over the top of the enchiladas.11. Sprinkle the remaining 1 cup shredded Monterey Jack cheese over the sauce.12. Bake at 375°F for 20–25 minutes until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.13. Let the enchiladas rest for 5 minutes before serving. Here, the tender chicken and broccoli nestle inside soft tortillas, while the melted cheese and tangy green sauce create a cozy, savory embrace. They’re wonderful with a simple side of black beans or a crisp green salad for a complete, comforting meal.

Roasted Poblano and Quinoa Green Enchiladas

Maybe it’s the quiet hum of the oven, or the way roasted poblanos fill the kitchen with a gentle, earthy warmth, but this dish feels like a slow, comforting exhale after a long day. I love how the quinoa soaks up all those subtle, smoky flavors, creating something nourishing and deeply satisfying without any fuss.

Ingredients

Poblano peppers – 4 large
Quinoa – 1 cup
Vegetable broth – 2 cups
Corn tortillas – 8
Monterey Jack cheese – 2 cups, shredded
Green enchilada sauce – 2 cups
Olive oil – 2 tbsp
Salt – 1 tsp
Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 425°F.
2. Place poblano peppers on a baking sheet and roast for 20–25 minutes, turning once, until skins are blistered and charred.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Peel off the skins, remove seeds and stems, then chop peppers into ½-inch strips.
5. Rinse quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
6. In a saucepan, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
7. Fluff quinoa with a fork and let cool for 5 minutes.
8. Heat olive oil in a skillet over medium heat, add minced garlic, and sauté for 1 minute until fragrant.
9. Add chopped poblanos and salt to the skillet, stirring for 2 minutes to blend flavors.
10. Mix the poblano mixture into the cooked quinoa until well combined.
11. Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side to make them pliable.
12. Spread ½ cup of green enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
13. Spoon ⅓ cup of the quinoa-poblano filling onto each tortilla, roll tightly, and place seam-side down in the dish.
14. Pour remaining enchilada sauce over the rolled tortillas, covering them completely.
15. Sprinkle shredded Monterey Jack cheese evenly over the top.
16. Bake at 375°F for 20–25 minutes, until cheese is melted and sauce is bubbly.
17. Let enchiladas rest for 5 minutes before serving to set the structure. Once baked, these enchiladas emerge with a tender, almost creamy texture from the quinoa, while the poblanos offer a mild, smoky heat that lingers softly. I love serving them topped with a drizzle of cool crema or alongside a simple avocado salad for a bright, fresh contrast.

Pulled Pork and Apple Green Enchiladas

Lately, I’ve been thinking about how autumn flavors find their way into unexpected places, like these enchiladas where slow-cooked pork mingles with tart apples and green chilies in a comforting embrace that feels like a quiet afternoon spent watching leaves fall.

Ingredients

• Pulled pork – 2 cups
• Green enchilada sauce – 1½ cups
• Flour tortillas – 8
• Shredded Monterey Jack cheese – 1 cup
• Granny Smith apple – 1, peeled and diced
• Diced green chilies – 4 oz
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat for 1 minute until shimmering.
3. Add diced apple and cook for 4–5 minutes until softened but not mushy, stirring occasionally to prevent sticking.
4. Combine pulled pork, cooked apple, diced green chilies, and ½ cup green enchilada sauce in a bowl, mixing gently to avoid breaking up the pork too much.
5. Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel to make them pliable.
6. Spoon ⅓ cup of the pork-apple mixture onto each tortilla, rolling tightly and placing seam-side down in a 9×13-inch baking dish.
7. Pour remaining 1 cup green enchilada sauce evenly over the rolled tortillas, ensuring all edges are covered to prevent drying out.
8. Sprinkle shredded Monterey Jack cheese evenly over the top, covering the sauce completely.
9. Bake for 18–20 minutes until the cheese is bubbly and lightly golden at the edges.
10. Let rest for 5 minutes before serving to allow the filling to set.

The tortillas soften into the tangy sauce while the apples keep a subtle crispness against the tender pork, creating layers that invite you to slow down—maybe serve them with a simple side of roasted squash or extra sauce for dipping on a cool evening.

Lentil and Bell Pepper Green Enchiladas

Just now, as the afternoon light slants across my kitchen counter, I find myself thinking about how some of the most comforting meals emerge from the humblest ingredients. There’s something quietly satisfying about transforming simple lentils and bright bell peppers into a dish that feels both nourishing and celebratory.

Ingredients

Lentils – 1 cup
Bell peppers – 2 large
Green enchilada sauce – 2 cups
Flour tortillas – 8
Monterey Jack cheese – 2 cups shredded
Olive oil – 2 tbsp
Salt – 1 tsp

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. Place the rinsed lentils in a medium saucepan and cover with 3 cups of water.
3. Bring the lentils to a boil over high heat, then reduce to a simmer and cook for 25 minutes until tender but not mushy.
4. While lentils cook, dice 2 large bell peppers into ¼-inch pieces.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
6. Add the diced bell peppers and cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized at the edges.
7. Drain any excess water from the cooked lentils and combine them with the sautéed bell peppers in a large bowl.
8. Stir in 1 tsp salt until evenly distributed throughout the lentil and pepper mixture.
9. Preheat your oven to 375°F.
10. Pour ½ cup of green enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
11. Warm 8 flour tortillas in the microwave for 30 seconds to make them pliable.
12. Place approximately ⅓ cup of the lentil and pepper mixture in the center of each tortilla.
13. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish.
14. Pour the remaining 1½ cups of green enchilada sauce evenly over the rolled tortillas.
15. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the top of the enchiladas.
16. Cover the baking dish with aluminum foil and bake at 375°F for 20 minutes.
17. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned in spots.
18. Remove from oven and let rest for 5 minutes before serving.

Remarkably, these enchiladas achieve a wonderful contrast between the creamy, melted cheese and the toothsome texture of the lentils. The bell peppers provide subtle sweetness that balances the tangy green sauce beautifully. For a lovely presentation, serve each enchilada with a sprinkle of fresh cilantro and a wedge of lime to brighten the earthy flavors.

Hatch Chile and Monterey Jack Green Enchiladas

Zestful memories of autumn afternoons drift back whenever I prepare this comforting dish. The gentle warmth of roasted chiles mingling with melted cheese creates a sanctuary in my kitchen. This recipe feels like wrapping yourself in a soft blanket on a crisp fall day.

Ingredients

– Hatch chiles – 8
– Monterey Jack cheese – 2 cups shredded
– Corn tortillas – 12
– Vegetable oil – 2 tbsp
– Heavy cream – 1 cup
– Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Roast Hatch chiles directly over a gas flame until skins are completely blackened and blistered, about 5-7 minutes.
3. Transfer roasted chiles to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
4. Peel the blackened skins from the chiles under running water, then remove stems and seeds.
5. Chop the peeled chiles into ½-inch pieces.
6. Heat vegetable oil in a skillet over medium heat until shimmering, about 2 minutes.
7. Warm corn tortillas one at a time in the hot oil for 15 seconds per side until pliable.
8. Place 2 tablespoons of shredded Monterey Jack cheese and 1 tablespoon of chopped Hatch chiles in the center of each warmed tortilla.
9. Roll each tortilla tightly around the filling and place seam-side down in a 9×13 inch baking dish.
10. Pour heavy cream evenly over the arranged enchiladas.
11. Sprinkle remaining Monterey Jack cheese over the top.
12. Bake at 375°F for 25 minutes until cheese is golden brown and sauce is bubbling around the edges.
13. Remove from oven and let rest for 5 minutes before serving.
Soft steam rises from the creamy green sauce when you cut into these enchiladas. The melted Monterey Jack creates stretchy ribbons between each bite, while the Hatch chiles provide gentle warmth rather than sharp heat. I love serving them with a simple cucumber salad to contrast the richness.

Conclusion

Joyful cooking awaits with these 20 green enchilada recipes! Whether you’re craving classic comfort or bold new flavors, this collection has something for every home cook. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!