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Clean and Green Enchiladas

By 32 Comments

These enchiladas are a tribute to my grandma Emma who could whip up a full and wholesome meal happily, efficiently and 10 times a day depending on who was hungry. This recipe is simple, clean and filling. Play music while you make it, enjoy a conversation, a cold one or some quiet time. These portions are for 1-2 servings. Just double it for 4, etc. Enjoy!

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Ingredients

  • Olive Oil -I use extra virgin (HEYOO)
  • 1/2 small chopped onion, yellow or white
  • 1 large clove minced garlic
  • 1/2 zucchini, chopped
  • 2 cups raw spinach
  • 1/2 cup fresh chopped tomatoes
  • Corn tortillas
  • Toothpicks
  • Optional – yogurt or sour cream
  • Salt and Pepper
  • Verde sauce (You can make your own, my friend Hilah has a great recipe! Or purchase from store out of the can/jar. I was lucky and had leftover verde salsa from Tacodeli – which inspired this whole meal one Sunday night.)
  • Love

Directions

Preheat oven to 350

On stove top:

Heat olive oil in a pan, you don’t need a lot. A small capful or a heaping teaspoon. You don’t want to over oil when sautéing spinach especially plus I think sometimes we cook with more oil than necessary. (Cept when you are frying of course, oil away and enjoy!)

Saute onions in oil and move around so they get translucent.

Add garlic.

Add zucchini.

This would be a good time to add mushrooms, corn or another veggie if you like. I like this simple combo with the corn tortillas.

Give the zucchini 2-3 min and then toss in the spinach.

Add the tomatoes and salt and pepper.

Simmer on low then let it rest while you prepare your baking dish and sauce.

 

Option to mix 1/3 cup of yogurt with your verde salsa. I assume you can do sour cream too if you like sour cream.

Spray baking dish or coat with light oil. I use a canola oil spray for this.

Spoon a small layer of sauce on the baking dish.

 

Warm up your tortillas so they are soft and won’t break and lay them gently in the dish.

Spoon small helpings of your filling into the tortilla and sprinkle a SMALL portion verde sauce in them.

Roll with the seam of the tortilla face down. Stick it with a pick.

Pour your sauce over the top. (I keep a little for the very end.)

Bake uncovered for 20-25 min.

 

Serve with fresh avocado, rice, beans and a lime to squeeze all over. Cilantro flare always tastes good. Option to make it cheesy too. You know how to do that!

Plate mindfully, creatively and with love.

ENJOY!

 

Comments

  1. I saw this on your Instagram and was hoping you would post up the recipe. Thank you!!

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  2. Ooh sounds delicious, I was hoping you’d post the recipe. It looks like a tasty meal with many possible variations depending on what vegetables are in season. Thanks for sharing! 🙂

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  3. Well that’s supper tonight!! Thanks Adriene, you really DO have my back!

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  9. I am so excited for this! My boyfriend doesn’t eat meat and I have been trying to find different things to make that are vegetarian and delicious and this looks like a winner! Thank you!!

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  10. This looks awesome… before you posted this I saw it on your snapchat and was trying to figure out all the ingredients lol. Thanks for posting.. will def. be making this! 🙂

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  11. Thanks for this, sweet Adrien! May I say that for those with gluten intolerant (or low-carb diets) they can make their own tortillas with chickpeas flour! Really yummy and fulfilling! A recipe I follow from the Internet and I love is:
    2 tablespoons ground flaxseed (flax meal)
    2 tablespoons warm water

    1 cup chickpea (garbanzo bean) flour
    2/3 cup water + additional if necessary
    pinch of salt
    pinch of cumin
    Instructions

    Whisk together the flax meal and 2 tablespoons water in a large bowl; let sit for five minutes to thicken slightly.

    Add the chickpea flour, water, salt and cumin and whisk until there are no lumps. The mixture should be about the consistency of pancake batter. If you want thicker tortillas, use only 2/3 cup water. I liked the texture at around 1 cup of water; just add water a tablespoon or two at a time until you reach a consistency you like.

    Preheat a lightly greased 9-inch frying pan over medium heat. Pour about ½ cup of batter into the pan and swirl to coat the bottom. Let cook for 2-3 minutes or until you see the edges start to dry out. You will easily be able to slide your spatula underneath the tortilla when the bottom is fully cooked and ready to be flipped. Flip and cook for an additional 30-60 seconds, then remove from pan and repeat with another ½ cup of batter.

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  12. Yumm! I love enchillada’s and fresh greens make them super healthy! Thank you for sharing your grandma’s recipe. I make a similar batch and this simple way of making them eliminates the sauteing the veggies since you will be baking them. Also, instead of heading the corn tortilla’s and rolling them, I simply layer. Takes out another step, tho I love your steps and the end results! I find when I layer and add veggies, spinach, zucchini, mushrooms, eggplant and or combo with some butternut squash, they cook nicely in the oven and I can spend time making an avocado verde with cilantro.

    I really like your work Adriene. Thank you for sharing your yoga and cooking world with us.
    Keep on inspiring the world ~ Rhonda

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  14. Looks yummy ! I hope I remember to try this one day ! I cannot miss to comment as my grandma was called Emma too, and so is my daughter!
    Xx from France !

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  16. We tried them tonight, and all I can say is YUM! Enchil-LOVE-das!
    You have inspired so much. Xo to you!

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  18. Made them tonight and they are AMAZINGLY DELISH! thank you so much for a simple yet tasty meal.

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  19. Adriene, I just made a batch of these and they are SO SCRUMPTIOUS!! Central Market’s Hatch salsa verde plus Greek yogurt makes sensational sauce. Thank you for this recipe!

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  21. I made them this evening for dinner and they were declious!! I will definitely share this recipe with family and friends.

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  22. I LOVE THIS RECIPE!! So healthy and delicious-a perfect dinner tonight. Thank you, Adriene, for sharing and for all that you do!! My life has changed in such positive ways since I found Yoga With Adriene-I have much gratitude for you.

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  23. Hi! The salsa i make 1 lb tomatillos one small onion one jalapeño chili one garlic clove, two cups of clean cilantro veg buillon and pink salt n peper
    Bring everything except cilantro to a boil, blend, add cliantro blend: deliciousness 🙂

    Reply

  24. I made these last night and they were ~awesome~
    thank you for sharing, I’m getting ready to heat up my leftovers. I would probably make any concoction you post after this pleasant experience

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  25. I made this for dinner tonight and my husband said, “Make this a regular.”
    I must agree. Delish!

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  26. Your youtube channel brings me to your blog. I really really love your yoga lesson. So detail and easy to practice. Besides, you also update many great recipes. Thanks a lot! I’m Marsha and I always love you!

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  27. Simple enough to make over and over. I’m not a vegetarian and I added chicken to it. Um. Winner Winner Chicken Dinner.

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  28. I can’t wait to try this! I love the idea of zucchini in enchiladas. I’ll try them with the chickpea tortillas. Thanks!!!

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  30. Late to the party but I made this yesterday and just wanted to thank you so much for taking the time to share this recipe!! Namaste.

    Reply

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