I’m not a huge fan of green enchiladas but when you find the perfect enchilada sauce, it’s hard to say no! I absolutely love this enchilada sauce, which you can find at most any regular grocery store, because it is all natural and doesn’t have any preservatives. It’s made from tomatillos, poblano chiles, and serrano peppers and is so tasty!!! I made these for lunch on Saturday when my in-laws were over – my father-in-law, who usually has Indian food for lunch, swore he was not going to have them but he took one bite, and skipped the Indian food and ended up having more than just one enchilada! Biggest compliment ever 😀 I promise you your guests will be sooo impressed if you make these. They are truly “restaurant-style”.
- 4 tortillas (I use Mission flour tortilla, soft taco, super soft)
- 1 cup shredded cheese
- 1 can of pinto beans, mostly drained and lightly mashed
- ½ cup of your favorite red salsa
- 1 pouch Frontera Green Chile Enchilada Sauce (THE BEST!)
- ½ cup diced red onion
- ¼ cup chopped green onion
- olive oil spray
- Preheat oven to 400 degrees.
- Meanwhile, heat an iron pan or "tava" on high heat, and use the cooking spray to cook the tortillas on both sides. This is a crucial step that's easy to mess up! Make sure you are using high heat and cooking the tortillas until they are a nice brown (less than one minute per tortilla). If your tortillas puff up, that's a sure sign that you're doing things right. See pictures for reference!
- Lightly oil your baking dish with the olive oil spray and spread a thin layer of enchilada sauce on the bottom.
- Prepare each enchilada by adding beans, cheese, and a little bit of red salsa. Roll them up and place them in the tray, using a toothpick to hold them together.
- Top with the rest of the enchilada sauce, cheese, red onion, and green onion.
- Bake for 10 minutes - then broil for 3 minutes - or until cheese is bubbly.
- I forgot to add them in the recipe but I LOVE to add pepitas on top to give the enchiladas a little authenticity and texture. Plus, it's not a super common ingredient so your guests will be impressed. :)
A big reason these enchiladas came out deliciously is because my mother-in-law made homemade pinto beans in her pressure cooker. She regularly makes them for us (thank you mom!!) so I don’t have to use canned beans. They have a creamy texture to them which is superb. If you don’t have time to make pinto beans from dry beans, you can use canned beans too.
While these enchiladas were cooking, I was admiring our new Caeserstone quartz countertops. It’s so nice that I don’t have to use our makeshift white backdrop anymore – the Misty Carrera 4141 countertops are crisp with a little gray texture and make a wonderful backdrop for food photography.