When Alex and I are looking to feed a crowd, enchiladas are one of our go-to’s. There’s nothing more homey than that gooey cheese and Mexican flavors all nestled together in a satisfying mess. And these green enchiladas…well, they’re one of the most crowd-pleasing recipes there is! The artichoke filling is tangy and with just the right texture: Alex actually thought there was meat in them the first time we made them! (Wait, there’s no chicken in here: right?) The recipe comes to you straight from a dear friend of ours: Sarah Copeland, author of the cookbook Feast. Also try: Quick Vegetarian Enchiladas!
About the book: Feast
Sarah Copeland is a dear friend and mentor to me while Alex and I were writing our cookbook. She’s author of three fantastic cookbooks. And her vegetarian cookbook Feast nominated for a James Beard award! The book is full of flavorful, inventive recipes and drop-dead gorgeous photography, and it’s become a well-loved member of our cookbook shelf. Sarah is one of the most generous, gracious, inspiring, and hospitable people I know. She lives in upstate New York with her charming son and daughter (you must go see her lovely Instagram). Everything about her life has a touch of elegance. Sarah’s just released her third cookbook: and you can see a preview recipe from it here! But this post is all about those gosh darn delicious green enchiladas. Buy it: Grab a copy of Feast by Sarah Copeland
Tips on how to make green enchiladas
Let’s get to it! These vegetarian green enchiladas are a sample recipe from Feast and MAN are they satisfying. Adding artichoke to the filling is a stroke of genius. On first taste, Alex noticed it gives a meaty, almost chicken-like texture and flavor. Wait, is there chicken in these? he thought for a second. Nope, but it makes these green enchiladas super satisfying for meat eaters! They’re also stuffed with quinoa so they’re a filling, satisfying vegetarian dinner recipe. Here are a few items to note when making these green enchiladas:
Make your own salsa verde, or short cut it: The recipe calls for making homemade salsa verde and it’s absolutely worth the effort! But if you’re running low on time, you can substitute 2 cups of purchased salsa verde as a shortcut. Use the best quality brand of salsa verde you can find. (If you have green tomatoes, try Green Tomato Salsa. Or, mix it up and try Homemade Red Enchilada Sauce.)If time, make the quinoa ahead: This recipe calls for ¾ cup dry quinoa. If you already have cooked quinoa around, you can use 2 ¼ cups cooked.Use your favorite tortillas (make sure they hold up): To keep a gluten-free dinner recipe, use corn tortillas. But make sure they’re a brand that’s easy pliable so they don’t crack when you’re rolling them up. If you prefer, use flour tortillas or a corn-flour blend.
With the garnish on top, these green enchiladas look gorgeous. The lovely purple red onion circles contrast the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco. Let us know if you try these enchiladas: they’re one of our favorite vegetarian Mexican recipes of all time!
Sides to serve with green enchiladas
Want to make these green enchiladas into a meal? Here are some of our favorite side dishes that go with enchiladas:
This green enchiladas recipe is…
Vegetarian and gluten-free.
Looking for more vegetarian recipes?
Outside of this green enchiladas recipe, here are a few more of our favorite vegetarian recipes on A Couple Cooks: 5 from 2 reviews
1 ¼ cups water ¾ cup quinoa, rinsed ¼ teaspoon kosher salt
For the salsa verde (substitute 2 cups purchased salsa verde)
1 small red onion 1 1/2 pounds tomatillos, husked 2 serrano chiles, seeded for a milder sauce ½ cup water or vegetable stock Kosher salt 1 teaspoon sugar
For the enchiladas
¾ cup frozen or canned artichoke hearts (about 1 cup chopped) 2 tablespoons extra-virgin olive oil, plus more for the baking dish 10 small corn tortillas 2 ½ cups grated Monterrey Jack cheese Handful fresh cilantro leaves, plus more for topping 1 cup Cotija, queso fresco, or feta cheese crumbles Cayenne pepper for sprinkling 1 lime, cut into wedges Sour cream or Mexican crema, to serve (optional)
Mexican Cheese DipCarrot and Chickpea Tacos with Cilantro YogurtChipotle Black Bean and Avocado Quesadillas Vegetarian Tamale PiesChipotle Black Bean Lettuce WrapsEasy Calzone RecipeMoroccan Cauliflower SoupMexican LasagnaVegetarian Tortilla Soup
Looking for more quinoa recipes?
Aside from our green enchiladas, we have many quinoa recipes on A Couple Cooks! Here are a few of our favorite quinoa recipes:
Veggie Packed Quinoa Fried RiceQuinoa Tabbouleh Tropical Mango Quinoa BowlsFeta and Quinoa Stuffed PeppersQuinoa Vegan ChiliAll our quinoa recipes!
