Salsa Verde Enchiladas
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Salsa Verde Enchiladas

Salsa Verde Enchiladas

with Poblano Pepper, Black Beans, and Monterey Jack Cheese

Saucy, smothered, hearty, and delicious: this enchilada bake has everything you could possibly want in a recipe. You’ll make it by wrapping tortillas around a filling of poblano pepper, tomato, and beans, then coating the bundles with a healthy glug of mild green salsa and a sprinkle of Monterey Jack cheese. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.

Tags:
Veggie
Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Poblano Pepper

1 unit

Roma Tomato

1 unit

Chili Pepper

13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber24 g
Protein27 g
Cholesterol40 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Strainer
Large Bowl
Large Pan
Potato Masher
Small pot
Baking Dish

Instructions

Prep
1

Adjust rack to upper position and preheat oven to 475 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano. Finely dice tomato. Thinly slice chili, removing ribs and seeds first for less heat. Drain beans over a small bowl, reserving liquid.

Cook Poblano
2

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, about 3 minutes. Meanwhile, in another small bowl, set aside ½ tsp Southwest Spice (we’ll use the rest in the next step).

Make Filling
3

Once poblano has cooked 3 minutes, add tomato, scallion whites, half the beans, 2 TBSP reserved bean liquid, and remaining Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Mash Beans
4

Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until beginning to soften, 2-3 minutes. Add 3 TBSP reserved bean liquid (you may have some left over). Let simmer until warm, 1-2 minutes. Lower heat and stir in 1 TBSP butter. Turn off heat, then mash with a potato masher or fork until mostly smooth. Season with plenty of salt and pepper.

Make Enchiladas
5

Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with the filled side, and place seam sides down in an 8-by-11 inch baking dish or ovenproof pan. (If making for 4 servings, assemble in a 9-by13-inch baking dish—or two smaller ones.) Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with cheese. Bake until salsa is bubbly and cheese melts, 3-5 minutes.

Make Crema and Finish
6

Meanwhile, add sour cream to bowl with reserved ½ tsp Southwest Spice. Stir in 1-2 tsp warm water, or enough to create a drizzling consistency. Season with salt and pepper. Drizzle baked enchiladas with crema. Garnish with scallion greens and chili (to taste). Divide between plates and serve.