Spicy Green Enchiladas Free PD Recipe

If you love green enchiladas, stop everything and make this recipe! The authentic sauce that covers these rolled pillows of garlic smashed potatoes wrapped in tender corn tortillas is where it’s at. This recipe is so simple, yet this dish has an all day in the kitchen flavor. Allow me to teach you how easy it is to work with tomatillos and how to make traditional Mexican green sauce that will make you known for the best enchiladas on the block.

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Responses

  1. 1st time making this but wont be the last! I’m not a big spicy person so I left out the jalapeno seeds as instructed and it was just the right amount of spice. I’ve never cooked a tomatillo before today either and let me tell ya they are not as scary as they look! Highly recommend!

  2. These enchiladas are one of my family’s absolute favorites. The mashed potato filling is SO good and the green sauce is wonderful! Whenever I make these, I walk through my house sniffing as they’re cooking because the smell is divine. I doubled the recipe, so I’d have lots of leftovers, the last time I made them. Even my picky son loves them!

  3. Wow! These enchiladas are fantastic! It took me a while to give them a try because I thought that they were difficult to make but they were very easy and so delicious. The only change that I would make next time would be to shred the spinach.

  4. This recipe was so simple that my 8 year old did most of the work. We made them more mild by only using half of a jalapeno without the seeds. We both loved them and this will be in our regular rotation! 🙂

  5. Another GREAT recipe. I am known for my sour cream chicken enchiladas and was thrilled to find this recipe. Working with the tomatillo’s seemed a little overwhelming (probably because they were something I’d never worked with before, I can make my own red sauce from dried chili pods so I know what I’m doing) but it was so simple and makes the best green sauce I have ever tried.
    The potato stuffing is the best! My husband didn’t care for the spinach so the second time making it I used chopped broccoli and it was just as delicious.
    Love that I can enjoy something that has a familiar taste from my past type of cooking/eating but is ALOT more healthy for me. 🙂

  6. These are the BEST enchiladas I’ve ever had before!!!! It was my first time ever using tomatillos. I actually prepared the entire dish and covered it to bake later that day. Plans changed and I ended up not baking it until the next day. The tortillas were so soft and moist, and it was a BIG hit! I can’t wait to make this again! I LOVE the green tomatillo sauce!!!

  7. Just made these for lunch and they were delicious! I agree with Denise about the potato filling. I could eat it all up just plain! I used a jarred green sauce (so it was a little salty) but I plan on making the sauce next time. Absolutely delicious recipe with tons of flavor!!

  8. This was delicious! We liked the mashed potato filling so much that we’re going to continue to make our mashed potatoes like that. The cilantro adds great flavor. This was my first time cooking with tomatillos, and it sure won’t be my last! 🙂

  9. I love this dish. I’ve made it twice now and I like to bake mine uncovered, setting them on broil for the last 5 minutes or so. Then, I reserve some of the sauce and pour it over the enchiladas once they are out of the oven. The crispy touch from the broil and the added sauce at the end makes this dish extra delicious.

  10. I made these last week and shared with friends. They were really good! The green sauce=yummmm!! I had a lot of extra potatoes left over, so I saved some of the green sauce as well. To make use of the leftovers, I baked corn tortillas (like making the chips, but I left them whole) and after spread the potatoes over them. I topped the potatoes with black beans, corn, and the extra green sauce. It was super tasty as well!