---
title: Salsa Verde Enchiladas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/salsa-verde-enchiladas-6716a67fffa4e28ccb95eb4f
servings: 4
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Veggie
  - Spicy
  - Kid Friendly
  - Mexican
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.
image: "https://images.recipes.furrysalamander.com/salsa-verde-enchiladas.avif"
---
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and thinly slice @green bell pepper{1%unit} into strips. Finely dice @tomato{2%unit}. Trim and thinly slice @scallions{1%unit}, separating whites from greens.

Reserve 1 tsp @Southwest Spice Blend{2%tbsp} in a #small bowl{}. Heat a drizzle of @cooking oil{1%tbsp} 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 ~{3%minutes}.

Add tomatoes and ¼ cup water to pan with veggies. Cook, stirring, until warmed through ~{2%minutes}. Season with @salt{1%tsp} and @black pepper{½%tsp}.

Spread @flour tortillas{8%unit} with @refried black beans{1%can}. 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{}. Pour @green salsa{1%jar} over enchiladas to coat. Sprinkle evenly with @Mexican Cheese Blend{1½%cups}. Bake on top rack until salsa is bubbly and cheese is melted and browned ~{5%minutes}.

While enchiladas bake, add @sour cream{½%cup} 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.