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Salsa Verde Enchiladas

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans & Monterey Jack Cheese

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Saucy, smothered, hearty, and delicious: 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. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.

Tags:Veggie
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Poblano Pepper

1 unit

Roma Tomato

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsWheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chili Pepper

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate101 g
Sugar8 g
Dietary Fiber10 g
Protein22 g
Cholesterol40 mg
Sodium1960 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.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Strainer
Large Pan
Potato Masher
Small pot
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano. Finely dice tomato. Thinly slice chili. Drain beans over a small bowl, reserving liquid.

2

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.

3

Reserve ½ tsp Southwest Spice (1 tsp for 4 servings) in a second small bowl. Once poblano has cooked 3-4 minutes, add tomato, scallion whites, half the beans (you’ll use the rest later), 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.

4

Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. Add 3 TBSP reserved bean liquid (⅓ cup for 4 servings; you may have some left over). Simmer until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). Turn off heat; mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

5

Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. (For 4 servings, assemble in a 9-by-13-inch baking dish or two smaller ones.) Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack. Bake until salsa is bubbly and cheese melts, 3-5 minutes.

6

Meanwhile, add sour cream to bowl with reserved Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.