Enchiladas Verdes



  • 1/2 (give or take) 16-oz bottle Hidden Valley Farmhouse Originals Southwest Chipotle dressing (found with salad dressings) OR 8 oz bottle of Taco Bell (Kraft) Bold & Creamy Spicy Ranchero Sauce (found at Walmart)
  • Hot sauce – a few dashes, to taste
  • 16 oz or more green Tomatillo sauce (I used Ortega Green Taco Sauce – also found at Walmart)
  • 12 small corn tortillas
  • 1 15-oz can of canned corn kernels, drained (about 2 cups)
  • 4+ cups fresh kale and/or spinach, chopped (plastic box in produce – about 20 oz?)
  • 1 to 1.5 cup chopped onions.
  • 1 cup of thinly sliced scallions
  • Juice of one lime (if doubling recipe, keep same amount of lime juice)
  • 2 cups of cheese
  • 3 teaspoons of extra virgin olive oil

Optional seasonings – I’ve forgotten these and it still tasted FABULOUS! so I’m calling them optional:

  • 1/4 teaspoon of Adobo Seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon garlic powder
  • 1 pinch of Mrs. Dash Seasoning w/o lemon


  1. Preheat oven to 350 degrees F.
  2. Lightly oil a baking dish and set aside.
  3. Wash and chop scallions, onions, and kale – keep them separate.
  4. Pour 2-3 teaspoons of oil into a non-stick skillet.
  5. Saute onions on medium heat (with Adobo, paprika, pepper, garlic powder and Mrs. Dash seasoning – if desired) until soft/transparent.  Add spinach / Kale mixture and saute briefly, until barely firm.
  6. Add lime juice from lime to scallions and set aside.
  7. Mix some hot sauce with about 4-6 oz ranchero / chipotle sauce – to taste.
  8. Add corn, 1 cup of cheese, and sauce from step 7 to kale and onions, and mix well.  If desired, add more sauce, a little at a time, until the mixture is coated in sauce but not too saturated.
  9. Pour about 1/4 to 1/3 of the Green taco sauce into the bottom of the baking dish.
  10. Wrap two or three tortillas at a time between damp paper towels and microwave for 15-20 seconds.
  11. Spoon mixture down the center of tortillas, roll, and place tortillas seam side down into dish.
  12. Top tortillas with remaining green taco/tomatillo sauce and cheese.
  13. Cover enchiladas with scallions.
  14. Bake enchiladas, covered with a tent of foil, for about 25 minutes.

I originally made these with a box of Kraft Verde Chicken Enchilada Recipe Makers.  We LOVED them!!  But I haven’t been able to find the Recipe Makers recently.  However, I found the Taco Bell sauce that I’m pretty sure is the same Ranchero sauce in the Recipe Maker box.  And the Ortega Green taco sauce is very similar to the “finishing sauce” in the Recipe Makers.

Recipe adapted from: http://missfoodiefab.com/vegetable-enchiladas-vegetarian-enchiladas/




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