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Easy Green Enchiladas

June 1, 2015 By Jessica

Most days I’m thinking of something quick, and easy but also kid-friendly for dinner. I wish I could spend hours in the kitchen creating fabulous multi-step recipes but reality hits on those school days when I’m panicking because I need to get dinner on the table in less than an hour.

Today was one of those days. Time to pull out a go-to recipe. Phew! I have all the ingredients on hand.

It’s Mexican night over here you guys. Enchiladas anyone? 

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

The original recipe from William Sonoma’s Comfort Food Cookbook is stuffed with shredded chicken topped with avocado and sour cream; here I used beans instead for a meat-free dinner and decided to make a “green” sauce instead of using dairy free sour cream to keep dinner on the lighter side. Besides, I was out of sour cream. You can use just about any filling you desire, anything goes. 

Come to think of it, this would also be a nice weekend brunch …

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

And did I mention: ready in thirty minutes. YES. 

Traditional recipes rely on tomato for the sauce, but my three younger boys cannot tolerate the high phenols in tomato so we go green. I imagine red sauce would be just as delicious should you choose to go red. Now I’m beginning to sound like these are baseball teams.

Anyway … so we start with the green sauce.

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

Then mix it up with the yogurt.

Sidenote: If you thin the sauce with more olive oil or lime juice or use less coconut yogurt it makes a tasty green-goddess-style salad dressing.

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

Tortillas quickly seared on one side and now we are ready to fill er up. I used a spaghetti strainer to pull out the beans from the sauce for filling. We will use the sauce later.

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Roll and repeat.

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

And then pour the remaining sauce over. I like to keep chunks of beans in the sauce for some texture. I wish you can smell the smoky tomatillo flavor in here. The hint of cumin does a great job with that.

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

Now I know it may seem like I’m using enough garlic to ward off vampires in this recipe, but trust me, it will not taste that way. The garlic is not overpowering at all.

I should also tell you that I didn’t top it with any “cheese” because I ran out so I added some diced sweet raw onion instead of our usual topping of Daiya “cheese”. Thankfully, my boys didn’t whine too much over it because they love raw onion over anything. Sometimes we gotta wing it.

This is my kind of winging it. Once they got past the first bite they forgot there wasn’t any “cheese” in here!

green-enchiladas-gluten-free-dairy-free-soy-free-easy-dinner-recipe

Gimme some green, smoky, creamy, comfort food all rolled up in one. Pun intended!

Happy Monday!

Easy Green Enchiladas {gluten free, dairy free, soy free, vegan optional}
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
An adapted recipe from Williams-Sonoma Comfort Food Cookbook without the allergens. It's an easy, delicious go-to weeknight dinner that everyone will love - and ready in 30 minutes!
Jessica: Jessica
Recipe type: Main Dishes
Serves: Serves 4-6
Ingredients
  • For the green sauce:
  • 3 ripe avocados, divided
  • ½ cup coconut yogurt, plain unsweetened flavor
  • 6 garlic cloves
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon crushed black pepper, or to taste
  • 1 large handful fresh cilantro, stems removed
  • juice of 1-2 limes (about 2 tablespoons)
  • 2 tablespoons diced jalapeño peppers (I use Jeff’s Naturals “diced peppers”)
  • For the tomatillo sauce:
  • 1 teaspoon coconut oil or canola oil
  • 1 yellow onion, diced, divided
  • 1 16 oz. can pinto beans
  • 1 16 oz. can great northern beans (or any beans you prefer)
  • 1 12 oz jar tomatillo sauce (Whole Foods 365 or Trader Joe’s makes a GF one)
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • juice of 1 small lime
  • 6 large tortilla rounds, at room temperature (I used Udi’s. Vegan Option: Rudi's Plain Tortillas)
  • coconut oil or canola oil for greasing pan
  • For finish:
  • Fresh cilantro leaves
  • Sweet or white onions, diced
  • Limes
Preparation
  1. Position a rack in the center and preheat oven to 375 degrees F (190 C).
  2. Some notes:
  3. Note on choosing ripe avocados: if you are using the avocados the same day or next, look for avocados that have a brown skin and have some give to them when you hold it. There shouldn’t be any dents, white marks, or look shriveled, these are too ripe. Also, look at the tip (where it separated from the tree), it should be light brown and easy to push off. They should never be refrigerated, and kept out of direct sunlight. Hard, green avocados are ready to cut in 2-3 days when left out at room temperature.
  4. On a nutritional side note: The darker, area away from the fruit is the most nutritious part. So make sure to scrape out any remaining dark green part that sometimes gets stuck to the skin. Avocados are one of mother nature's power foods, packed with protein, fiber, good fats, vitamin K (a tough one to get), potassium (more than bananas), b vitamins, and vitamin e. Some seriously good stuff in here.
  5. To peel avocados: Slice avocados in half and stick your knife into the seed so that it sticks, then rotate the knife sideways and pull the seed away from the fruit. Then push your thumb in between the skin and fruit to separate the fruit from the skin. If it is too resistant or not soft enough then hold the tip of the skin and pull back like a banana peel. Remove any brown spots from the fruit. Mine were a little too ripe so I cut off the brown spots for the sauce. I saved the halves without brown spots for the finishing touches. Reserve 2 halves, squeeze a little lime or lemon juice over it (to prevent browning) and dice to use later.
  6. For the green sauce:
  7. Add avocado and other six ingredients for the green sauce (again: one avocado reserved for final finish) into a small food processor, mix until smooth. It should be thick yet pourable if not add more lime juice. Set aside.
  8. For the tomatillo sauce:
  9. Meanwhile, add oil into a medium saucepan set over medium-high heat. When hot add half of the diced onions (reserve half for later), stir and cook until soft (about a minute). Add the remaining tomatillo sauce ingredients and let it come up to a boil for a minute then cook on simmer heat for 5 minutes. Turn off and set aside.
  10. For the tortillas:
  11. Meanwhile, set a large non-stick (preferably PFOA free, aluminum-free ceramic ) skillet, big enough to fit the tortillas, on medium heat. Add a teaspoon of coconut oil, when sizzling add a tortilla round and cook until it looks charred (dark brown spots). Repeat with the remaining rounds.
  12. Assembly of the dish:
  13. Pour about ½ cup of the tomatillo sauce into a 9 x 13-inch oven-safe casserole dish. Then use a slotted spoon or pasta spoon to pick up a couple of large scoopfuls of the chunky ingredients from the tomatillo sauce (use the liquid for pouring all prepared enchiladas) and add it to the tortilla (cooked side down) about 2-inches from the edge of the tortilla, this will make it easier to roll. Add a few sprigs of cilantro then fold over the filling and roll leaving the ends open. Transfer to the baking dish. Repeat until done; then pour remaining tomatillo sauce over the enchiladas.
  14. Bake for 15 minutes.
  15. For finish before serving:
  16. Then pour avocado sauce across the center lengthwise then sprinkle raw onions, fresh cilantro, and diced avocado throughout. Squeeze lime before serving.
  17. Serve hot or warm.
3.5.3208

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gluten free dairy free recipes
recipe image
Recipes
Gluten Free Enchiladas
Published On
2015-06-01
Preparation Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Average Rating
4.51star1star1star1star1star Based on 9 Review(s)

Filed Under: main dishes Tagged With: dairy-free, gluten-free, light and easy recipes, main dishes, soy-free, vegan-optional

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Comments

  1. Leah @ Grain Changer says

    June 2, 2015 at 6:03 am

    These look SO delish! And 30 minutes? A weeknight dinner can't get much better than this :)
    Reply
    • Jessica says

      June 5, 2015 at 2:46 pm

      Thanks Leah! Quick is always a good thing :)
      Reply
  2. Rachel says

    June 2, 2015 at 8:13 am

    Your lighter healthier take on enchiladas is right up my alley. That and quick and easy. HOLLA.
    Reply
  3. Marlene says

    June 2, 2015 at 8:38 am

    This looks so delicious and your photos are making me hungry! I was wondering if the beans you add in the tortilla are some that you reserved? They don't look like that came out of the sauce so I thought I would ask. Want to make this tonight!
    Reply
    • Jessica says

      June 2, 2015 at 4:16 pm

      I just strained it out of the sauce with a spaghetti strainer as much as I could so my tortillas didn't get soggy, and hard to roll. Enjoy!
      Reply
  4. Lydia says

    June 2, 2015 at 9:19 am

    Gimme some green! Your twist on classic enchiladas is so creative with a green sauce full of avocado to make it healthy. YES please!
    Reply
  5. June says

    June 2, 2015 at 9:46 am

    Huh, I never knew the healthiest part of the avocado is touching the skin. I never bother scraping it out. Now I will! This definitely needs to be part of my go-to's, yum! :)
    Reply
  6. Mindy says

    June 2, 2015 at 7:00 pm

    This is such a healthy looking dish with the colors of spring. Love the idea of using a green sauce instead of a sour cream substitute full of processed ingredients. Will be making this for sure. Pinned!
    Reply
    • Jessica says

      June 5, 2015 at 2:59 pm

      Mindy, Thanks! A little twist to a traditional, glad you like it :) Carol, The tortillas I used are thin so they won't separate like a pita or naan. You can use it for quesadillas though! Hope that helps :)
      Reply
  7. Meg @ Noming thru Life says

    June 2, 2015 at 7:17 pm

    I love enchiladas! In fact I've got them on the menu for tomorrow night ;) Yours look super delicious though, man if I hadn't already bought the groceries... well I'm sure there will be a next time, and much sooner rather than later ;)
    Reply
    • Jessica says

      June 5, 2015 at 2:55 pm

      Thanks Meg!!
      Reply
  8. Carol says

    June 4, 2015 at 9:54 am

    wow do you think we can use this wrap for naan? i recently made a cheesy pita-like snack for my 4 year old and he's obsessed now!
    Reply
  9. Amanda says

    June 4, 2015 at 10:55 am

    Your pictures are both beautiful and instructional. They aid the recipe extremely well and I can't wait to try this. Looks so yummy! Would you be interested in teaming up with Chicory and becoming a recipe partner?
    Reply
    • Jessica says

      June 5, 2015 at 3:00 pm

      Thanks Amanda! Sure I would love to discuss...you can email me at: fromjessicaskitchen@gmail.com
      Reply
      • Amanda says

        June 8, 2015 at 12:10 pm

        Great! I have just sent you an email with more information about Chicory.
        Reply
  10. Amy says

    June 26, 2015 at 10:19 am

    Made this for lunch today from my kids and me and it was freaking awesome! My daughter who has a tomato allergy went crazy for this and now wants me to make it all the time. Thanks for a great recipe :)
    Reply
    • Jessica says

      July 10, 2015 at 3:33 pm

      Aww, thank you for sharing. Good thing this recipe is quick and easy, unlike my rainbow cookies which are a 2-day process that my teenage son wants me to make ALL the time. :)
      Reply
  11. Irene says

    July 11, 2015 at 9:57 pm

    I love enchiladas! Your take on it sounds so healthy and flavorful. I can't wait to try this!
    Reply
  12. mary howell says

    July 28, 2015 at 5:02 pm

    Looks amazing, can't wait to try it! Am I missing in the list of ingredients how much yogurt? You picture it and say when to mix it in but I'm not seeing how much?
    Reply
    • Jessica says

      July 28, 2015 at 5:53 pm

      Yikes! 1/2 cup of coconut yogurt! Glad I stuck that picture in there because the yogurt does turn the sauce into creamy goodness. Enjoy & thank you for catching that Mary ... duly noted! :)
      Reply
      • mary says

        July 29, 2015 at 5:20 pm

        Fantastic, thanks for the update! Can't wait to try this!
        Reply
  13. Meg says

    October 8, 2015 at 1:23 pm

    Green sauce is genius! The most bright, healthy enchiladas I've seen. Can't wait to try!
    Reply
    • Jessica says

      October 9, 2015 at 2:35 pm

      Thanks, Meg! Healthy and delish - hope you love it as much as we do :)
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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