Jul 09 2026
Restaurants›The Original Carolina's Mexican Food›Green Enchilada Style Recipe

Green Enchilada Style Recipe

Inspired by The Original Carolina's Mexican Food
Time1h 30m
Serves6

Make Green Enchilada Style Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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EXTRAS

Method

EXTRAS

  1. 1

    Prep and roast

    Preheat oven to 375°F (190°C). On a baking sheet, place tomatillos, jalapeño, and white onion. Drizzle with a light coat of vegetable oil and roast until softened and slightly charred, about 8-10 minutes.

  2. 2

    Garlic prep

    While vegetables roast, finely chop garlic. In a small dry skillet over medium heat, toast garlic for about 30 seconds until fragrant; remove from heat.

  3. 3

    Make the green sauce

    Transfer roasted tomatillos, jalapeño, and onion to a blender. Add toasted garlic, cilantro, salt, and water. Blend until smooth. If needed, add a splash more water to reach a pourable consistency.

  4. 4

    Simmer sauce

    Pour the blended sauce into a saucepan and simmer over medium heat for 6-8 minutes, stirring occasionally. Taste and adjust salt as needed.

  5. 5

    Warm tortillas

    Warm corn tortillas one by one in a dry skillet or on a griddle with a light coat of oil until pliable; keep covered to prevent drying.

  6. 6

    Prepare filling

    In a skillet, sauté spinach and zucchini until they are wilted and lightly softened. Stir in black beans and season with a pinch of salt.

  7. 7

    Assemble enchiladas

    Dip each tortilla in the warm sauce to coat lightly, spoon about 2-3 tablespoons of filling onto the center, roll tightly, and place seam-side down in a baking dish. Repeat with remaining tortillas.

  8. 8

    Sauce the enchiladas

    Pour the remaining green sauce over the rolled enchiladas in the baking dish. Sprinkle shredded Monterrey Jack cheese evenly on top.

  9. 9

    Bake

    Bake in the preheated oven for 20-25 minutes, until the sauce is bubbling and the cheese is melted and slightly golden.

  10. 10

    Cream and lime crema

    In a small bowl, whisk sour cream with a squeeze of lime juice and a pinch of cilantro to create a quick crema. Set aside.

  11. 11

    Garnishes

    Slice avocados and arrange on top or serve on the side. Cut lime into wedges for squeezing over the enchiladas. Crumble queso fresco over the dish.

  12. 12

    Finish and serve

    Spoon crema over the enchiladas, garnish with chopped cilantro, and serve with avocado slices and lime wedges. Enjoy while hot.

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