Green Vegan Enchiladas (Salsa Verde)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled enchiladas filled with white beans, chicken, and cheese, smothered in a creamy salsa verde sauce made with Greek yogurt. Packed with protein and spiced with cumin and jalapeño. A complete meal with warm, savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoon extra virgin olive oil (or preferred neutral flavored cooking oil)
- ½ yellow onion (finely chopped)
- 1-2 jalapeños (cored, seeded and finely chopped)
- 4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 16 ounces salsa verde
- 8 ounces Greek yogurt (plain, unsweetened and dairy-free (such as Kite Hill or Icelandic Provisions Oatmilk Skyr))
- ¼ cup cilantro (finely chopped)
- juice of 1 lime
- 1 cup white beans
- 8 ounces plant-based chicken (optional)
- 3 ounces shredded Mexican blend cheese (dairy-free (I like VioLife))
- 10 wheat tortillas (can also use corn tortillas to make GF)
- diced avocado, red onion and cilantro (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 688mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 888mg
- Calcium
- 111mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.