Easy Green Enchiladas {gluten free, dairy free, soy free, vegan optional}
Prep time
Cook time
Total time
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!
Recipe type: Main Dishes
Serves: Serves 4-6
  • 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
  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.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/easy-green-enchiladas/