Salsa Verde Enchiladas
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Salsa Verde Enchiladas

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans, and Monterey Jack Cheese

What's better than a saucy enchilada? Nada! this enchilada bake has everything you could possibly want in a recipe. You’ll make it by wrapping tortillas around a filling of poblano pepper, tomato, and beans, then coating the bundles with a healthy glug of mild green salsa and a sprinkle of Monterey Jack cheese. After it goes in the oven and is allowed to get piping hot and bubbly, all that’s left to do is to add a drizzle of spiced sour cream and dig in to that deliciousness.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

2 unit


1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Chili Pepper

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate79 g
Sugar4 g
Dietary Fiber24 g
Protein24 g
Cholesterol55 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Bowl
Large Pan
Potato Masher
Small pot
Baking Dish


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 475 degrees. Trim, then thinly slice scallions, separating greens and whites. Core and seed poblano, then cut into ½-inch pieces. Finely dice tomato. Thinly slice chili, removing ribs and seeds first for less heat. Drain beans over a small bowl, reserving liquid.

Cook Poblano

Heat a drizzle oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, set aside tsp ½ tsp Southwest spice in a small bowl.

Make Filling

Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid, and remaining Southwest spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Mash Beans

Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, tossing, until beginning to soften, 2-3 minutes. Add 3 TBSP reserved bean liquid. Let simmer until warmed through, 1-2 minutes. Lower heat and stir in 1 TBSP butter. Remove pot from heat, then mash beans until mostly smooth with a potato masher or fork. Season with plenty of salt and pepper.

Make Sauce

Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with the filled side, and place seam-side down in an 8- by 11-inch baking dish or ovenproof pan. Spoon over enough salsa to generously coat. Sprinkle with cheese. Bake in oven until salsa is bubbly and cheese melts, 3-5 minutes.

Make Crema and Finish

Meanwhile, add sour cream to bowl with reserved ½ tsp Southwest spice. Stir in 1-2 tsp warm water, or enough to create a drizzly consistency. Season with salt and pepper. Drizzle baked enchiladas with crema. Garnish with scallion greens and chili, to taste. Divide between plates and serve.

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