Green Enchiladas Casserole with Apple-Avocado Salsa

Posted by

This post is dedicated to all my green chile lovin’ readers. You know who you are! 😉 And don’t forget this is “spring cleaning” month on Como Water. Why, pray tell, am I posting an ooey gooey enchiladas casserole? Because as I mentioned in previous posts, cleansing your body is about starting from your baseline. So, throughout the month, I wanted to highlight dishes that reflect different folks’ baselines. If you eat a lot of fruits and veggies, then perhaps a cleanse for you is to eat raw for a week or to shop exclusively from the produce section for a specified amount of time. But if you are like so many of the rest of us, and you are looking for ways to sneak veggies into your diet without sacrificing sabor, then this casserole may be ‘cleansing’ for you.

Beneath that top layer of cheese is a cornucopia of veggies–poblanos, onions, mushrooms, spinach. So you get the best of both worlds with this dish–healthy veggies that you can feel good eating and a little bit of gooey decadence on top (rather than cheese on every layer, or cheese filled enchiladas). Also, this apple-avocado salsa adds freshness, crunch, and creaminess–the perfect compliment! Oh, and this dish can be made vegan or vegetarian depending on what type of cheese/sour cream you use. I hope you enjoy!!! 🙂

Green Enchiladas Casserole with Apple-Avocado Salsa

(Printable Recipe)


1 6 oz bag baby spinach

1 8 oz container white mushrooms–sliced

1/2 red onion–diced

1/2 red pepper–diced

1/2 jalapeño–minced

1 16 oz can vegetarian refried beans

1 12 oz jar salsa verde (I used TJ’s, or make your own!)

1 16 oz can green enchiladas sauce (I used Hatch, or you can make your own!)

1 16 oz can sliced black olives

1 package whole wheat tortillas (~10-12)

olive oil




1/4 teaspoon cumin

dash cayenne

fresh cilantro

sour cream (optional)


*Preheat oven to 350 degrees F.

*Heat 1-2 tablespoons olive oil in sauté pan over medium heat. Add spinach, dash salt, a few grinds of pepper. Saute until wilted. Set aside. Heat 2-3 tablespoons olive oil in sauté pan over medium heat. Add sliced mushrooms. Saute until soft. Add dash salt and pepper. Set aside. Heat 2-3 tablespoons olive oil in sauté pan over medium heat. Add onion, pepper, and jalapeño. Saute until soft. Add dash salt and pepper. Set aside. Add refried beans and 1/2 cup salsa verde to saute pan with 1 tablespoon of olive oil. Cook until beans are just heated through (over medium low heat). Mix completely and set aside.

*Assemble! Place 1/3 cup enchiladas sauce on the bottom of a 8 x 8 glass dish. Add one layer of tortillas. Spread beans and olives (reserving a few olives for garnish) onto tortillas. Add another layer of tortillas, 1/4 cup enchiladas sauce, spinach and mushrooms. Add another layer of tortillas, 1/4 cup enchiladas sauce and onion mixture. Add final tortillas layer and remaining enchiladas sauce.

*Cover with foil. Bake 25-30 minutes. Remove foil. Top with light sprinkling of cheese. Turn oven off. Let sit in oven 5 minutes or until cheese is melted. Garnish with olive slices, cilantro, sour cream, additional salsa verde, and apple-avocado salsa (all optional).

Apple-Avocado Salsa


1 ripe tomato–diced

1 ripe champagne mango–diced

1 ripe avocado–chopped

1 small honey crisp apple–chopped

1 orange–segments and juice

2-3 tablespoons cilantro–chopped





*Mix. Adjust seasoning. Serve!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Oh I am loving this recipe!!! I love the idea of a apple avocado salsa:-) How did you know my favorite salsa is green salsa:-) YUM!!! Hugs, Terra

  2. I am drooling on my computer. The Enchilada Casserole sounds fantastic and the salsa is gorgeous. I am going to be coming through DC in a couple of weeks you better have some of this sitting by the road waiting for me.

  3. Apple avocado salsa sounds interesting!

  4. I probably SHOULD go raw… but who can resist Mexican. Plus, it’s half-raw with the salsa. 🙂

  5. Love enchaladas! My husband would love all of those mushrooms in there too. I bet that salsa was also perfect to go with these!

  6. OH. Wow. I’m in love with this. Who needs meat when you have THIS!

  7. Oh yum! Now I’m majorly craving some green chile enchiladas. The salsa sounds very intriguing and delicious too. You’re always so creative!

  8. I am among those who not only love green chillies but others which brings out the spicy taste. Nice combo of ingredients inside with a wonderful salsa and what more very flavourful.

  9. Oh, boy, does this look amazing! I’m all for a veggie cleanse as long as it’s topped with cheese 😉

  10. One of my favorite things about this cuisine is the vibrancy of the colors. The pristine white sour cream highlights the beautiful orange, green, and blacks found elsewhere. Supremely appealing!

  11. What an intriguing enchilada variation. I might actually make this.

  12. Wow this enchilada looks amazing. Love all the good stuff going on in here. And, that apple avocado salsa sounds divine.

  13. mmm. I love enchiladas. This recipe looks scrumptious!

  14. Great idea! Lots of veggies, low-carb and still delicious.

  15. This looks like an incredibly delicious meal! The salsa is sounding very interesting.

  16. I make vegetarian enchiladas at least twice a month, and my husband and son would be mad for this dish! If I’ve never told you Tiffany, you are a wonderful writer. Your descriptions of the dish is just as inviting as your photos!

  17. You amaze me with how you play with your vegetables… this casserole is just a symphony!! Outstanding job! 🙂

  18. This looks delicious. I love green chilies and everything hot. I have never thought of combining apple and avocados but now that I am I like the idea.

  19. On you could convert a Tex Mex dish into more healthy cuisine. Bravo for the extra goodies in here-olives, mushrooms and baby spinach! Oh and I cannot forget about those crunchy apples in the salsa. Well done Tiffany, buzz buzz!

  20. Ha I meant “only you” -forgot a few letters there.

  21. I adore enchiladas–this looks wonderful!

  22. I love everything about this Tiffany! I wish I had some for dinner right now, it sounds so increadibly good! That salsa is a nice addition! Hope you are having a wonderful week :)!

  23. This casserole looks delish! And I love your apple avocado salsa!

  24. OMG, this is one gorgeous dish, with so many amazing flavors. Its just beautiful! And healthy! And…wow. I am in love. I am pinning this one, because it is perfect in every way.

  25. Tiffany….you know what I love about your recipes? Not only are they good for you….they are packed with such flavor! What a fabulous combination of ingredients here. This looks just sensational!

  26. oh my god this sounds amazing! apple avocado salsa? that is pure genius! definitely bookmarked!

  27. Oh yummm!! Poblanos, cheese, black olives, yes yes and yes please!! Any leftovers?? This sounds incredible!!

  28. Hi Tiffany, I was just having a chili/lime/cilantro craving and this satisfies on all counts. The salsa is gorgeous too. Love the addition of the apple.

  29. Buzz buzz. This is hot, Tiffany. Love the look and sound of this one!

  30. What a fabulous combo and flavorful dish! Love that colorful salsa too!

  31. An unique and delicious enchiladas casserole! The avocado apple salsa looks very appetizing too.

  32. OMG, Tiff…you had me drooling just with the thought of the Apple-Avocado Salsa! But the Green Enchiladas Casserole sounds fabulous too!

  33. OMG this looks delicious! I’m not just saying that. I have your Sweet Potato Poblano recipe here and my family has turned their nose up at it…I want to make both of these and I don’t think I’ll give them a choice. We are always trying to increase our veggies. I usually eat 50% vegan and mostly raw fruits and veggies in the morning. This is a great compromise between myself and my family. 🙂

  34. ummm, yeah this is going on the must make list for sure! that apple avocado salsa is brilliant!

  35. I totally love your apple avocado salsa recipe. Such a good idea!

  36. I would love to know the calories, carbs, fat and protien in this dish. It would be great if you could post this type of info for all your dishes.

    • Thanks Marcia. I’m not exactly sure how to do this… but I’ll look into it! Thanks for the feedback.