---
title: Salsa Verde Enchiladas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/salsa-verde-enchiladas-6716a67fffa4e28ccb95eb4f
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
  - Spicy
  - Kid Friendly
rating: 3.5
rating_count: 225
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it tasty, while others felt it was bland or overpowered by bell peppers.
  - theme: Ease of prep
    text: Many appreciated how easy it was to make, though some noted longer baking times were needed for crispy tortillas.
nutrition:
  calories: 640
  protein: 23
  fat: 22
  saturated fat: 9
  carbohydrates: 85
  sugar: 13
  fiber: 14
  cholesterol: 20
  sodium: 2380
  potassium: 1380
  calcium: 280
  iron: 4.1
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Enchiladas/salsa-verde-enchiladas.avif"
---

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Core, deseed, and thinly slice @green bell pepper{6%unit}(thinly sliced). Finely dice @tomato{4%unit}(diced). Trim and thinly slice @scallions{4%unit}(thinly sliced), separating whites from greens.

Reserve @Southwest Spice Blend{1%tsp}(2 tsp for 8 servings) in a #small bowl{}. Heat a drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add bell peppers, scallion whites, and remaining Southwest Spice Blend; cook, stirring occasionally, until veggies are slightly charred and softened, ~{4%minutes}.

Add tomatoes and @water{¼%cup}(½ cup for 8 servings) to pan with veggies. Cook, stirring, until warmed through, ~{3%minutes}. Season with @salt{} and @black pepper{}.

Spread @flour tortillas{24%unit} with @refried black beans{64%ounce}. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a #baking dish{}(divide between two baking dishes for 8 servings). Pour @green salsa{4%unit} over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with @Mexican cheese blend{1%cup}. Bake on top rack until salsa is bubbly and cheese is melted and browned, ~{5%minutes}.

While enchiladas bake, add @sour cream{6%tbsp} to bowl with reserved Southwest Spice Blend. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Drizzle enchiladas with crema and sprinkle with scallion greens. Divide between plates and serve.