Southwest Quinoa Enchiladas Verdes



A delicious and healthy take on one of your favorite Mexican style dishes! Prepared using Path of Life All Natural Southwest Quinoa.


  • 2 Bags (10 oz) Path of Life All Natural Southwest Quinoa
  • 8 Medium Tomatillos, husks removed
  • 1 Small White Onion, peeled and cut into wedges
  • 5 Garlic Cloves
  • 2 Serrano Peppers
  • 1 Cup Chicken or Vegetable Broth
  • ½ Tsp Salt
  • ½ Cup Fresh Cilantro, coarsely chopped
  • 1 Cup grated Chihuahua, Oaxaca or Quesadilla Cheese (see Chef’s Tips)
  • 12 Corn Tortillas
  • 3 Tbsp Canola Oil
  • Crema Mexicana
  • Cilantro, chopped
  • Onion (optional), chopped


Chef’s Tip:
The types of cheese in this recipe can vary with what you have on hand. The three listed are excellent Mexican melting cheeses but Monterrey Jack, mozzarella and Munster are good substitutes.

  1. 1. Preheat broiler on HIGH. Line a baking sheet with aluminum foil. Place tomatillos, onion, garlic and peppers onto baking sheet. Broil vegetables 4-5 minutes per side or until charred on both sides. Cool 5 minutes.
  2. 2. Remove stems from peppers and peel garlic cloves. Place peppers, garlic, tomatillos and onion into a blender and coarsely pulse. Transfer salsa to a medium saucepan. Bring to a simmer over medium heat and simmer 5 minutes. Stir in chicken broth. Simmer an additional 5 minutes or until thickened. Season with salt and stir in cilantro. Set aside.
  3. 3. Preheat oven to 400°F. Cook quinoa according to package instructions. Empty quinoa into a mixing bowl and stir in cheese. Set aside.
  4. 4. Brush one side of each tortilla with oil and stack on top of one another. Microwave entire stack on HIGH 1 minute. Place half the tortillas on a cutting board and fill with one half of the quinoa mixture. Roll into enchiladas and place into a 13 x 9 in. baking dish. Repeat with remaining tortillas and filling.
  5. 5. Spoon hot salsa over enchiladas. Bake 5-6 minutes or until warmed through. Top with crema, onions and cilantro, if desired.

Feeds: 6