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Green Goddess Enchiladas

Vegetarian

Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verde sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.

green goddess enchiladas on white plate shot from above

Happy Earth 🌎 Day!!!!

It seemed appropriate to share the recipe for these enchiladas with you today given they feature so much green-y 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 business 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 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, that 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??

If you’re looking for healthy, vegetarian, and/or gluten-free enchiladas this is the recipe for you. Side dish you ask?? Don’t worry!! I’ve got you covered!! Check out these healthy(ish) recipes which are also gluten-free and vegetarian:

So what do you need to make these enchiladas? (+ substitutions)

  • Verde enchilada sauce: Tomatillos, white onion, Anaheim pepper, cilantro, vegetable broth or water (could sub chicken broth), lime juice, olive oil, and salt.
  • Olive oil
  • Fresh spinach
  • White onion: A yellow onion would work as well.
  • Garlic
  • Cumin
  • 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.
  • Zucchini
  • Optional toppings: Avocado or guacamole, green onions, cilantro, salsa, sour cream, etc.

How do you make these green goddess enchiladas? (+ tips)

Begin by preparing the verde enchilada sauce. You can just prior to constructing the enchiladas or a day(s) in advance. Preheat oven to 400 degrees. Arrange the tomatillos, white onion, and Anaheim pepper on a baking sheet in a single layer.

Bake for 20 minutes, flipping the Anaheim pepper halfway through. Remove from oven and transfer to a blender. Add cilantro, broth or water, lime juice, olive oil, and salt. Pulse until smooth. Set aside. Lower oven temperature to 350 if you intend to make enchiladas right away.

verde enchilada sauce in blender shot from above

If you have not already done so, preheat oven to 350 degrees.

Heat one tablespoon of olive oil in a skillet over medium-high heat. Add spinach, onion, garlic, and cumin. Sauté for three minutes or until spinach is wilted and onions are translucent. Set aside.

sautéed spinach and onions in sauté pan shot from above

Grease 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 tortilla. Fill with two tablespoons of cheese and two tablespoons of spinach/onion mixture. Roll and place seam side down in the baking dish. Repeat with remaining tortillas.

ingredients for enchiladas on distressed wood surface with a tortilla topped with spinach onion mixture and cheese

Pour remaining enchilada sauce atop the enchiladas and sprinkle with remaining cheese.

enchiladas covered with sauce and cheese in baking dish prior to cooking

Bake for 20 minutes.

Meanwhile, heat one tablespoon on olive oil to medium-high heat in a large skillet. Add broccoli florets and zucchini and sauté for three minutes or until veggies are softened and warm. Set aside.

sautéed broccoli and zuchinni in cast iron pan on distressed wood surface shot from above

Remove enchiladas from oven.

dish of baked green goddess enchiladas

Serve warm with topped with a scoop of the sautéed veggies and your choice of toppings.

How to store

Refrigerate in an airtight container for up to five days or wrap tightly in plastic wrap or tinfoil, place in a ziplock baggy and freeze for up to six months.

green goddess enchiladas on plate shot from above
half eaten green goddess enchiladas with fork on white plate

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 Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

green goddess enchiladas on white plate shot from above

Green Goddess Enchiladas

Yield: 12 enchiladas
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verde sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.

Ingredients

Verde Enchilada Sauce

  • 1/2 pound tomatillos, husked and halved
  • 1/2 medium white onion, peeled and halved
  • 1 Anaheim pepper, destemmed 
  • 1/2 cup cilantro
  • 1/2 cup vegetable broth or water
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt 

Green Goddess Enchiladas

  • 2 tablespoons olive oil, divided 
  • 3 cups spinach
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 teaspoon cumin 
  • 12 corn tortillas, white or yellow
  • 2 1/2 cups of Monterey Jack or Chihuahua cheese, divided 
  • 1 small head of broccoli, approximately two cups of florets 
  • 2 small/medium zucchinis, sliced 
  • Optional toppings: Avocado/guacamole, cilantro, green onions, salsa, sour cream, etc. 

Instructions

Verde Enchilada Sauce

  1. Begin by preparing the verde enchilada sauce. Preheat oven to 400 degrees. Arrange tomatillos, onion, and Anaheim pepper in a single layer on a baking sheet.
  2. Bake for 20 minutes, flipping the Anaheim pepper halfway through. Remove from oven and transfer to blender. Add cilantro, broth or water, lime juice, olive oil, and salt. Pulse until smooth.

Green Goddess Enchiladas

  1. Preheat oven to 350 degrees.
  2. Heat one tablespoon olive oil in a skillet over medium-high heat. Add spinach, onion, garlic, and cumin. Sauté for three minutes or until spinach is wilted and onions are translucent. Set aside.
  3. Grease a 9x13 baking dish. Add 1/2 cup of enchilada sauce and spread evenly across the bottom.
  4. Heat a small skillet to medium-high heat. Warm both sides of tortilla. Fill with two tablespoons of cheese and approximately two tablespoons of the spinach/onion mixture. Roll closed and place in baking dish seam side down. Repeat with remaining tortillas.
  5. Pour remaining enchilada sauce atop the enchiladas, sprinkle with remaining cheese, and bake for 20 minutes.
  6. Meanwhile, in a large skillet heat a tablespoon of olive oil to medium-high heat. Add broccoli and zucchini and sauté for three minutes or until veggies are softened and warm. Set aside.
  7. Remove enchiladas from oven. Serve enchiladas warm with a scoop of sautéed vegetables and your choice of toppings.

Storage: Refrigerate in an airtight container for up to five days or wrap tightly in plastic wrap or tinfoil, place in a ziplock baggy and freeze for up to six months.

    Nutrition Information:
    Yield: 6 Serving Size: 2 enchiladas
    Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 50mgSodium: 682mgCarbohydrates: 39gFiber: 9gSugar: 7gProtein: 22g

    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

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