Salsa Verde Enchiladas
with Poblano Pepper, Refried Black Beans & Monterey Jack
Salsa Verde Enchiladas
Bright salsa verde enchiladas layered with smoky poblano pepper, creamy refried black beans, and melty Monterey Jack for a zesty, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Chili Pepper
- 6 unit Flour Tortillas
- 7.06 ounce Green Salsa
- ¼ cup Monterey Jack Cheese
- 16 ounce Old El Paso Refried Black Beans
- 1 unit Poblano Pepper
- 1 unit Roma Tomato
- 2 unit Scallions
- 2 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories810
Protein25g
Carbs106g
Fat34g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the Monterey Jack and sour cream for plant-based alternatives or skip the creaminess and add avocado. For gluten-free, use corn tortillas instead of flour tortillas, and choose a certified gluten-free salsa and spice blend if needed.
What to serve with it
Serve with a crisp green salad, lime-dressed slaw, or simple avocado slices to lighten the richness. A side of Spanish rice, charred corn, or extra salsa and hot sauce works well if you want a heartier plate.
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