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Bursting with the vibrant flavors of the season, these spring enchiladas are a fun twist on a traditional recipe. They're packed with fresh spring vegetables such as asparagus, zucchini, radishes, and swiss chard. Then they're wrapped up, covered in a flavorful yogurt sauce, and baked until bubbly. It's a different spin on enchiladas, but so darn good!
This recipe is what happens when a craving for delicious enchiladas arrives at the same time as the spring harvest. Sunnier months roll in, and so does asparagus, swiss chard, zucchini, and radishes. This dish is a celebration of spring, wrapped up and slathered with a yogurt sauce that's so creamy, with a limey tang, refreshing cilantro, and savory garlic. The heat from the jalapeño is super mild, but it's there in the background.
As far as unique enchiladas go, these spring enchiladas use non-traditional ingredients that celebrate the season as sunnier months arrive! This is what you need for your spring enchiladas:
- Spring enchiladas: Your choice of chicken or tofu, olive oil, white onion, zucchini, radishes, swiss chard, salt, pepper, grated mozzarella, asparagus, flour tortillas, cilantro, and lime.
- Spring enchilada sauce: Fresh cilantro, green onions, garlic cloves, jalapeños, lime juice, yogurt, sea salt
How to make spring enchiladas
Spring enchiladas are a perfect recipe for when you have a mix of vegetarian and meat eaters to serve. You can wrap some up with tofu for vegetarian enchiladas, and wrap up the others with chicken – or just stick to one! Either way, it's this simple to make:
- Yogurt enchilada sauce: While the oven heats up, blend the enchilada sauce ingredients, adding the yogurt last.
- Sauté: Cook the onions, zucchini, and radishes. Once they've softened, add the swiss chard until it wilts. Next, sauté the asparagus.
- Make the enchilada filling: Add the veggies to a bowl with the cooked chicken, or the tofu if you're using that instead. Add some of the cheese and yogurt sauce and toss everything together.
- Assemble and bake: Spoon some yogurt sauce into the bottom of a baking dish. Add the filling to the tortillas, and before you roll them, add the asparagus so it's poking out. Roll, and place them seam-side down into the baking dish. Top with cheese and bake until it's bubbly.
What to serve with Spring enchiladas
Keep celebrating spring with an array of fresh spring veggies beside your enchiladas! Start the meal with fresh spring rolls. While the oven is on, cook some additional roasted asparagus, or serve with a spring quinoa salad, or dill carrots. Keep the Mexican inspiration going with a vibrant corn salsa. Don't forget to pour a glass of refreshing homemade rhubarb lemonade!
Can I put the tofu enchiladas in the same pan as the chicken enchiladas?
We personally wouldn't mind, since the proteins are wrapped up and stay separate, however it comes down to personal preference. Check with your vegetarian diners if they mind, and if so, use two smaller pans.
Can I use corn tortillas?
This comes down to personal preference. The flour tortillas will be softer and chewier in texture and more pliable which makes them easier to roll. Corn tortillas are usually gluten-free and have a distinct corn flavor – they will work well in this recipe!
Can I store leftover spring enchiladas?
These fun enchiladas are best enjoyed fresh from the oven when the mozzarella cheese is all gooey and melted. If you have leftovers, keep them in an airtight container in the refrigerator for up to two days and reheat them in an oven-safe dish in a hot oven for 20-25 minutes.
Can I use other cheeses for these fun enchiladas?
Other than mozzarella, our preferred choice is Monterey Jack, though alternative cheeses will taste great, too. Pepperjack adds a touch of heat, while cheddar melts well. Grab a block of cheese and grate it yourself at home as pre-grated options often contain preservatives that lessen the flavor.
- 1 cup roughly chopped cilantro stems and leaves
- 3 green onions (green part only)
- 3 cloves garlic
- 1 jalapeño (seeds and stems removed)
- Juice from 1 lime
- 2 ½ cups thick plain yogurt
- 1 teaspoon sea salt
The Spring Veggie Enchiladas
- 1 teaspoon olive oil
- 1 medium white onion (diced)
- 1 medium zucchini (diced)
- 1 bunch radishes (diced – reserve a few for garnish)
- 4 large stems of Swiss chard (stems removed and leaves chopped)
- A generous pinch of salt and pepper
- 2 bunches of asparagus (about 40 pieces, tough ends snapped off)
- 2 cooked chicken breasts, diced (or 1 package of firm tofu, diced)
- 2 cups grated mozzarella (divided)
- 8 8-inch flour tortillas
- Cilantro and lime (to serve)
- Preheat the oven to 400 degrees Fahrenheit. Start by making the sauce. Place the cilantro, green onions, garlic, jalapeño, and lime in a food processor and pulse until chopped. Add the yogurt and salt and blend.1 cup roughly chopped cilantro stems and leaves, 3 green onions, 3 cloves garlic, 1 jalapeño, Juice from 1 lime, 2 ½ cups thick plain yogurt, 1 teaspoon sea salt
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the zucchini and radishes and cook for about 5 minutes, or until just soft. Stir in the swiss chard and let the leaves wilt. Season with salt and pepper and remove them from the pan and put them into a large bowl.1 teaspoon olive oil, 1 medium white onion, 1 medium zucchini, 1 bunch radishes, 4 large stems of Swiss chard, A generous pinch of salt and pepper
- Place the asparagus in the frying pan and cook for about 5 minutes, or until it softens slightly. You still want it quite crispy.2 bunches of asparagus
- Add the chicken or tofu to the bowl with the veggies and add ½ cup of the mozzarella and a generous ½ cup of the yogurt sauce. Mix to combine.2 cooked chicken breasts, diced
- Put a scoop of the yogurt sauce in the bottom of an ovenproof dish. Lay 8 tortillas on your counter. Divide the filling between them and top each with a few pieces of asparagus, letting the asparagus tips hang out a little. Roll the enchiladas tightly and place seam down in the baking dish. Cover with the remaining sauce and mozzarella cheese.8 8-inch flour tortillas, 2 cups grated mozzarella
- Bake in the preheated oven for 20 minutes, or until the cheese has melted and the sauce is bubbling at the edges of the dish. Garnish with extra radishes, cilantro, and lime.Cilantro and lime
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.