Name: Delicious Green Chili Enchiladas for a Cozy Night In
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5-2 pounds potatoes, peeled and cubed; 1 tablespoon olive oil (for sautéing); 1 small onion, diced; 3 cloves of garlic, minced; 1 can black beans, rinsed and drained ((15 oz)); 1 cup corn (fresh, frozen, or canned); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; salt and pepper (to taste); 1 can green chili enchilada sauce ((10 oz)); 8 corn tortillas; fresh cilantro (for garnish); avocado (sliced for garnish)

As I pulled the warm, cheesy enchiladas from the oven, the inviting aromas wrapped around me like a cozy blanket. These Easy Plant-Based Potato Green Chili Enchiladas are not just a recipe; they’re a comforting hug on a plate, filled with soft potatoes and enlivened by zesty green chili sauce. What I love most is that they come together quickly, perfect for those busy weeknights when every minute counts. Plus, they’re a crowd-pleaser, satisfying everyone from the pickiest eaters to the most adventurous palates. With your family gathered around the table, you’ll soon find that this dish transforms dinner into a delightful experience. Are you ready to create some delicious memories?

Why You’ll Crave These Enchiladas?

Comforting, these Green Chili Enchiladas deliver a cozy meal that feels just like home. Quick to prepare, you can whip them up in under an hour, making them perfect for busy evenings. Versatile, they easily adapt with your favorite veggies or beans, ensuring there’s something for everyone. Flavor-packed, the combination of creamy potatoes and zesty enchilada sauce keeps each bite exciting. Crowd-pleasing, they’re sure to impress even the pickiest eaters at your table. If you’re looking for more delicious ideas, don’t miss out on my Chicken Enchiladas Beat or Chicken Enchiladas Tangy.

Green Chili Enchiladas Ingredients

Get ready to create a delicious feast!

For the Filling

Potatoes – An essential base that provides a creamy texture; aim for about 1.5 to 2 pounds of peeled and cubed large potatoes.
Olive Oil – Use 1 tablespoon for sautéing the veggies, adding a rich flavor to the mix.
Onion – One small diced onion brings a sweet depth to your filling.
Garlic – Incorporate 3 minced cloves for that aromatic touch that elevates the dish.
Black Beans – One can (15 oz), rinsed and drained, offers protein and hearty texture.
Corn – Use 1 cup of fresh, frozen, or canned corn for a pop of sweetness and color.
Ground Cumin – A teaspoon adds warmth and earthiness to the filling.
Smoked Paprika – A teaspoon introduces a smoky depth for added flavor.
Salt and Pepper – Simply season to taste for the best overall flavor balance.

For the Enchiladas

Green Chili Enchilada Sauce – One can (10 oz) provides the zesty sauce that binds everything together beautifully.
Corn Tortillas – You’ll need 8 tortillas to embrace that delicious filling.

Optional Garnishes

Fresh Cilantro – Sprinkle for a burst of freshness and color.
Avocado – Slice for a creamy topping that complements the enchiladas perfectly.

Make these Green Chili Enchiladas to cozy up your dinner table with flavorful comfort food that the entire family will love!

Step‑by‑Step Instructions for Green Chili Enchiladas

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This temperature is perfect for ensuring that your Green Chili Enchiladas bake evenly, becoming warm and bubbly. As the oven warms up, gather your ingredients and prep your workspace, ensuring everything is within reach for a smooth cooking experience.

Step 2: Prepare the Potatoes
In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 10 to 15 minutes, or until they are tender when pierced with a fork. Once done, drain the potatoes and return them to the pot. Mash them until smooth, creating a creamy base for your enchiladas that infuses comfort into each bite.

Step 3: Sauté the Aromatics
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion turns translucent. Next, stir in the minced garlic and continue cooking for an additional minute, just until fragrant. This fragrant mix will provide a wonderful depth to your filling for the Green Chili Enchiladas.

Step 4: Combine the Filling
Once the onion and garlic are ready, mix in the rinsed black beans, corn, mashed potatoes, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is heated through and well combined. The vibrant filling will boast a combination of textures that meld beautifully together, awaiting the tortillas.

Step 5: Assemble the Enchiladas
Spread a thin layer of green chili enchilada sauce across the bottom of a baking dish. Take a corn tortilla, spoon a generous portion of the potato filling into the center, and roll it tightly. Place each rolled tortilla seam-side down in the baking dish, making sure they are snugly fit to ensure even cooking and flavor distribution.

Step 6: Add the Sauce
Pour the remaining green chili enchilada sauce evenly over the arranged tortillas. Ensure every roll is generously covered with sauce to keep the enchiladas moist while baking. Cover the baking dish tightly with aluminum foil to prevent drying out, preserving the sauce’s delicious flavor and the enchiladas’ comfort food charm.

Step 7: Bake to Perfection
Bake your Green Chili Enchiladas in the preheated oven for 20 to 25 minutes. During the last 5 minutes of baking, remove the foil to allow the top to crisp up slightly, adding texture to the dish. You’ll know they are ready when the sauce is bubbly and the edges are slightly golden, giving you that irresistibly inviting look.

Step 8: Serve and Garnish
Once out of the oven, let the enchiladas cool slightly to avoid burning your fingers. Serve them garnished with fresh cilantro and avocado, if desired, for an added layer of flavor and color. These delicious Green Chili Enchiladas are ready to be enjoyed, bringing warmth and joy to your dinner table!

What to Serve with Easy Plant-Based Potato Green Chili Enchiladas

Transform your comfort meal into a delightful feast with these perfect pairings!

Fresh Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette brings a refreshing contrast to the rich enchiladas.
Lime Wedges: The bright zing of lime juice drizzled over the enchiladas elevates the flavors, providing a zesty finish that complements the dish beautifully.
Creamy Avocado Dressing: Drizzling a smooth avocado dressing over the enchiladas adds an extra layer of creaminess, enhancing the dish’s comfort factor.
Cilantro-Lime Rice: Flavored with fresh cilantro and a squeeze of lime, this rice dish offers a fragrant companion that balances the spices in the enchiladas.
Corn Salsa: A vibrant corn salsa with diced tomatoes, onion, and cilantro adds a delightful crunch and sweetness, making every bite a little more exciting.
Roasted Vegetables: Seasoned and roasted seasonal vegetables provide a lovely texture and earthy flavor that pairs wonderfully with the enchiladas.
Margaritas or Sparkling Water: For drinks, a refreshing margarita or sparkling water with a hint of lime enhances the festive atmosphere while complementing the meal perfectly.
Chocolate Avocado Mousse: For dessert, this creamy, rich mousse provides a dreamy indulgence that rounds out your meal with an unexpected twist.

How to Store and Freeze Green Chili Enchiladas

Fridge: Store leftover enchiladas in an airtight container for up to 3 days. Make sure they are completely cooled to maintain freshness and prevent sogginess.

Freezer: For longer storage, freeze enchiladas by flash freezing them first. Place them on a baking sheet for about an hour, then transfer to a freezer bag. They can be kept for up to 3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, covered with foil to retain moisture.

Wrap Carefully: If you plan to store them individually, wrap each enchilada tightly in plastic wrap or foil before freezing. This helps them retain their delicious flavor and prevents freezer burn.

Make Ahead Options

These Easy Plant-Based Potato Green Chili Enchiladas are perfect for meal prep! You can prepare the potato filling and assemble the enchiladas up to 24 hours in advance. Simply follow the recipe steps up to the baking stage, then cover the dish with foil and refrigerate it. This not only saves you time on busy weeknights but also allows the flavors to meld beautifully for an even tastier enchilada experience. When you’re ready to bake, just pop the enchiladas in the oven straight from the fridge, adding an extra 5 minutes to the baking time to ensure they heat thoroughly. Enjoy restaurant-quality comfort food with minimal effort!

Green Chili Enchiladas Variations

Customize your Green Chili Enchiladas with these delightful variations that’ll enhance the flavors and textures, making each meal uniquely yours!

Bean Variety: Substitute black beans with pinto beans or lentils for a different protein-packed twist. Each option brings a distinct taste, adding depth to your filling.
Veggie Boost: Enhance the nutritional profile by mixing in sautéed mushrooms or fresh spinach. This combination adds a healthful crunch and vibrant color to your enchiladas.
Spicy Kick: For those who like it hot, mix in diced jalapeños or add a splash of your favorite hot sauce. It’s a great way to elevate the flavor and heat levels!
Creamy Addition: Incorporate cashew cream or vegan sour cream into the filling for a luxuriously rich texture. This twist makes your enchiladas even more comforting and satisfying.
Flavor Infusion: Swap the ground cumin with taco seasoning or smoked chipotle powder for a zesty flavor boost. It’s an easy change that adds complex notes to your dish.
Nutty Crunch: Top your enchiladas with toasted pumpkin seeds or walnuts. This adds a delightful crunch and nutty flavor that contrasts beautifully with the softness of the potatoes.
Corny Goodness: Mix in fresh corn kernels or replace corn with roasted corn for a subtly sweet addition. It brightens up the whole dish, complementing the enchilada sauce perfectly.
Herb Variation: Try adding fresh herbs like oregano or thyme for a fragrant boost. It brings a fresh essence that elevates your Green Chili Enchiladas to a whole new level.

Feel free to experiment with these ideas as you prepare your meal. And for another flavor adventure, check out my Chicken Enchiladas Sour for a creamy twist on this classic dish!

Expert Tips for Green Chili Enchiladas

Prep Ahead: Consider cooking the potato filling in advance and storing it in the fridge. This makes weeknight preparation quicker and easier!
Perfect Tortilla Handling: To prevent your corn tortillas from cracking, warm them slightly in a dry skillet for a few seconds before filling them.
Customize Ingredients: Feel free to add chopped veggies like bell peppers or zucchini to the filling for extra flavor and nutrition.
Control the Spice: Adjust the heat by choosing mild or spicy green chili enchilada sauce based on your family’s preferences.
Baking Time: Keep an eye on your enchiladas during the last few minutes of baking to achieve that perfect golden top!

Green Chili Enchiladas Recipe FAQs

How do I select the right potatoes for the filling?
Absolutely! When choosing potatoes, look for varieties like Russets or Yukon Golds. They should be firm, smooth, and free of dark spots or blemishes. The size doesn’t matter much; just ensure they’re about 1.5 to 2 pounds total for your enchilada filling.

How long can I store leftover enchiladas?
You can definitely store leftover Green Chili Enchiladas in an airtight container in the fridge for up to 3 days. Make sure they cool completely before sealing them to maintain moisture and freshness.

Can I freeze these enchiladas?
Yes, you can! To freeze your Green Chili Enchiladas, first flash freeze them by placing the baking dish in the freezer for about an hour until they’re solid. Then, transfer them to a freezer bag or wrap them individually in foil for up to 3 months. When you’re ready to eat, just thaw them in the fridge overnight before reheating.

What should I do if my tortillas crack when rolling?
Very! To prevent cracking, I recommend warming the corn tortillas in a dry skillet for a few seconds on each side before filling. This softens them, making it easier to roll without breaking.

Are these enchiladas suitable for people with allergies?
Of course! This plant-based recipe is naturally free from dairy and meat, making it suitable for vegetarians and vegans. However, please check the ingredients in your enchilada sauce and any additional toppings to ensure they meet your dietary needs, especially if there are concerns about gluten or beans.

How can I add more vegetables to my enchiladas?
You can easily enhance the filling by adding veggies! Consider folding in sautéed bell peppers, zucchini, or spinach. Just be sure to cook them first to ensure they don’t release too much moisture into the filling, which could make your enchiladas soggy. Enjoy creating your unique mix!