Get your daily dose of greens from these vegetarian green goddess enchiladas. These spinach, cheese, and onion enchiladas are smothered in verde sauce and heaped with sautéed broccoli and zucchini. Naturally gluten-free.
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Happy Earth 🌎 Day!!!!
It seemed appropriate to share the recipe for these vegetarian green enchiladas with you today given they feature so much greeny goodness, gifted to us from our Mother Gaia.
What better day to celebrate the gifts of nature than a day meant to honor the very ground we walk upon and the air we breathe. And what greater gift than the sustenance we rely upon for our very existence?!?!
Cooking with fresh produce and encouraging others to do so is something I’m very passionate about. It is my hope that as many people as possible can and will return to our gardening and foraging roots. I realize that for some this may not be possible, but for many, it is, in one way or another.
For some, all that is viable is a small herb garden in a windowsill. Others may have a complex permaculture paradise in their backyard. Wherever you’re at in your gardening journey is perfect. Start small, but dream big.
Freshly harvested produce is not only nutritious but downright delicious. Have you ever picked a cherry tomato straight on the vine and popped it in your mouth? So good!!!! I guarantee you fresh produce will make all the difference in your cooking game.
For those that are unable to grow their own food, I urge you to go to the farmers market, stop by that roadside food stand on the corner, or make a trip to a small local farm. Not only will the food taste better, but you will be supporting local businesses and helping out some of the most under-appreciated members of society.
Ok, so back to the enchiladas. I had originally planned to share this recipe with you all a couple of weeks ago, but after glancing at a calendar I realized Earth Day was coming up. There was no doubt in my mind that this recipe was the perfect dish to share for this honorary day.
As I mentioned above these enchiladas are all about the green stuff. They start with a simple enchilada; just cheese, onion, and spinach, which are then slathered in this made from scratch verde enchilada sauce. Don’t let it intimidate you; it’s a simple recipe. It’s light, bright, and flavorful. And is so worth the little bit of time it takes to prepare.
Crowning these enchiladas are freshly sautéed green veggies including broccoli and zucchini and your choice of toppings. I opted to amp up the greens even more with both avocado and cilantro. Mmmmmm!!!!
Unlike some enchiladas, these babies don’t make you feel like crud afterward. They aren’t heavy or greasy, but rather light and wholesome. AND they still provide you with gratification that could only come from a wholly satisfying enchilada. Ya know what I’m saying??
- Verde enchilada sauce: To prepare the sauce from scratch you will need tomatillos, white onion, Anaheim pepper, cilantro, vegetable broth or water (could sub chicken broth), lime juice, olive oil, and salt. Taking a shortcut and using store-bough enchilada sauce is certainly an option as well – you will need two cups.
- Olive oil
- Fresh spinach
- White onion: Could sub for yellow onion.
- Soft corn tortillas: White or yellow. Alternately, you could use flour tortillas, but keep in mind they are not gluten-free.
- Monterey Jack or Chihuahua cheese
- Broccoli florets: A small head should provide approximately two cups of florets give or take.
- Optional toppings: Avocado or guacamole, green onions, cilantro, salsa, sour cream, etc.
How do you make these green goddess enchiladas? (+ tips)
Preheat your oven to 350 degrees.
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the spinach, onion, and cumin. Sauté for three minutes or until spinach is wilted and onions are translucent then add the garlic and sauté for another minute. Remove from heat and set aside.
Grease a 9×13-inch baking dish. Add 1/2 cup of enchilada sauce and spread evenly across the bottom.
Heat a skillet over medium-high heat. Warm both sides of the tortillas. Fill with two tablespoons of cheese and two tablespoons of the spinach mixture. Roll and place seam side down in the baking dish.
Pour remaining enchilada sauce atop the enchiladas and sprinkle with remaining cheese.
Bake for 20-minutes.
Meanwhile, heat one tablespoon of olive oil over medium-high heat in a large skillet. Once hot, add the broccoli florets and zucchini and sauté for three minutes or until veggies are softened and warm then set aside.
Remove the enchiladas from the oven.
Serve warm topped with the sautéed veggies and your choice of toppings.
How to store
Refrigerate in an airtight container for up to five days. To freeze: wrap tightly in plastic wrap or tinfoil, place in a freezer-safe bag, and freeze for up to six months.
More vegetarian Mexican inspired main dishes you may enjoy:
- Roasted Vegetable Tacos: These gluten-free, vegetarian roasted vegetable tacos are topped with homemade salsa verde, mashed avocado, and cheese. Healthy, quick, and easy! It doesn’t get better than that.
- Mexican Street Corn Quesadillas: A hearty vegetarian option for a weeknight meal, these loaded Mexican street corn quesadillas with mucho cheese can be prepped and plated in just 20 minutes.
Vegetarian side dishes to serve with these vegetarian green enchiladas:
- Cilantro Lime Spinach Rice: This healthy spinach rice with Mexican flavors like lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
- Salsa Verde Pinto Beans: Slightly spicy and full of flavor these simple salsa verde pinto beans bathe in a rich and creamy broth that will leave you longing for more. Naturally vegan and gluten-free.
- Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican style cilantro lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.
If you make these green goddess enchiladas I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Green Goddess Enchiladas
- 2 tablespoons olive oil, divided
- 3 cups fresh spinach
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 12 soft corn tortillas, white or yellow
- 2 cups verde enchilada sauce (see notes for my recipe)
- 2 1/2 cups of Monterey Jack or Chihuahua cheese, divided
- 1 small head of broccoli, cut into florets, approximately two cups
- 2 small/medium zucchinis, sliced
- Optional toppings: Avocado/guacamole, cilantro, green onions, salsa, sour cream, etc.
Green Goddess Enchiladas
- Preheat oven to 350 degrees.
- Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the spinach, onion, and cumin. Sauté for three minutes or until spinach is wilted and onions are translucent then add the garlic and sauté for another minute. Remove from heat and set aside.
- Grease a 9x13 baking dish. Add 1/2 cup of enchilada sauce and spread it evenly across the bottom.
- Heat a skillet over medium-high heat. Warm both sides of the tortillas. Fill with two tablespoons of cheese and two tablespoons of the spinach mixture. Roll and place seam side down in the baking dish.
- Pour the remaining enchilada sauce atop the enchiladas, sprinkle with the remaining cheese, and bake for 20-minutes.
- Meanwhile, in a large skillet heat a tablespoon of olive oil over medium-high heat. Once hot, add the broccoli and zucchini and sauté for three minutes or until the veggies are softened and warm. Set aside.
- Remove the enchiladas from the oven. Serve warm topped with the sautéed vegetables and your choice of toppings.
Storage: Refrigerate in an airtight container for up to five days. To freeze: wrap tightly in plastic wrap or tinfoil, place in a freezer-safe bag, and freeze for up to six months.
Verde Enchilada Sauce
- Preheat oven to 400 degrees. Arrange tomatillos, onion, and Anaheim pepper in a single layer on a baking sheet.
- Bake for 20-minutes, flipping the Anaheim pepper halfway through. Remove from oven and transfer to a blender. Add the cilantro, broth/water, lime juice, olive oil, and salt. Pulse until smooth.
Nutrition Information:Yield: 6 Serving Size: 2 enchiladas
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 51mgSodium: 1157mgCarbohydrates: 42gFiber: 10gSugar: 10gProtein: 21g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc