Green Chili Enchiladas

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We’ve been making these Green Chili Enchiladas every week, they are SO GOOD! This recipe is 100% plant-based, gluten-free and dairy-free. However you could easily swap the beans for chicken to make paleo / whole30 or you can do both – chicken and beans! I love to top with avocado and fresh cilantro for more flavor! I hope you enjoy and as always if you make this recipe share with on Instagram and tag @HealthyGroceryGirl so I can find and like your recipe creations!

Green Chile Enchiladas

Print Recipe
Prep Time:15 minutes
Cook Time:30 minutes


  • 2 tablespoons extra virgin olive oil
  • 1 cup sliced green bell pepper
  • 1 cup sliced sweet onion
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped cilantro
  • 1 cup baby spinach
  • 1 can white beans drained & rinsed
  • 6 to rtillas - of choice I am using almond flour tortillas, but corn work great as well

Enchilada Verde Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon grond cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 7 oz cans green chiles
  • 1 cup veggie soup stock

Cashew Cream Sauce

  • 1/2 cup cashews soaked overnight
  • 1 cup canned coconut milk
  • 2 teaspoons minced garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon nutritional yeast optional


Enchilada verde sauce

  • Warm the olive oil over medium heat then add the onion and saute for 3 minutes. Then add the garlic, cumin, salt and pepper: saute for 2 more minutes.
  • Scoop onion mix into a high speed blender with the green chiles and soup stock, blend for 2 minutes.

Cashew cream sauce

  • Add all ingredients into a high speed blender and blend on high for at least 2 minutes, until silky smooth.

Enchilada filling

  • Warm the olive oil over medium heat, add the onion and green bell pepper, saute for 5 minutes.
  • Turn off the heat and add one quarter cup of enchilada sauce, salt and pepper, cilantro and the spinach. Stir together, then push to one side of the pan.
  • Add the white beans and mash, I like to mash them about 80 percent of the way to a paste, leave a few whole beans for texture.
  • Then stir everything together.
  • Lay out the tortillas, add the filling, and roll.
  • Add about a half cup of sauce to the bottom of a baking dish and spread out. Lay the enchiladas in the dish, make sure the side where the tortilla folds over itself is down and that they are packed tight, so they do not unroll during cooking.
  • Pour more enchilada sauce over the top, and drizzle with cashew cream.
  • Heads up, you will have enough enchilada sauce and cashew cream to make this dish about three times, so don’t think you need to add it all to one dish.
  • Bake, uncovered, in a 350 degree oven for 30 minutes.
  • Remove from the oven and eat as is or top with anything you love, such as avocado or olives and of course more cilantro! Enjoy!
Servings: 2
Author: Healthy Grocery Girl

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