We may live in a democracy with equal rights and all, but I just think you should know that no matter what Thomas Jefferson wrote in the Declaration of Independence, all green goddess dressings are not created equal.

Sure, they’re all green, but so is pistachio ice cream.  Which, though amazingly delicious, is certainly not health food.

(Moral of the story.  You should never judge a condiment by its verdant hue.)


And I suppose they’ll all turn you into some sort of divine entity…

…but while some versions of this herbalicious dressing will turn you into a legit goddess, hourglass figure and all.

Others will inevitably push you more towards the Buddha side of the celestial being spectrum.  Um, yeah. Undesirable.  At best.

To clear up all this confusion (or to just add an oxymoron to the mix), I present you with green goddess enchiladas.  Traditionally greasy drunk hangover food…that’s good for you?

You better believe it.  Mexican detox food.  Right here.


With their spicy chickpea tomato chile filling and green goddess sauce topping made with KALE and GREEK YOGURT (!!!) these enchiladas are comfort craving food that you can feel good about eating.


And with each delicious bite we’ll be one step closer on the road to goddess-ville.

Rumor has it there’s good-for-you pistachio ice cream there.  And lots of baked brie.  Eat up.

We’ve got to get a move on.


Green Goddess Enchiladas
Serves 5-6, adapted from Cinnamon Spice and Everything Nice 


  • 1 cup dried chickpeas, soaked overnight and boiled in salted water until tender
  • 1 small onion, diced
  • 1 (10 oz) can Ro-tel diced tomatoes and chilis
  • 1 cup frozen corn
  • 1/2 tsp dried oregano
  • kosher salt and black pepper
  • 1 cup grated reduced fat cheddar cheese (I used Cabot)
  • 10-12 corn tortillas
  • 1 3/4 cup low sodium vegetable broth
  • 1 cup nonfat Greek yogurt
  • 1 bunch kale, stemmed
  • 1 (4 oz) can green chiles
  • 2 scallions, chopped


    1. In a large nonstick skillet, spray with cooking spray and, over medium-low heat, saute chickpeas, onion, Ro-tel, corn, oregano, 1 teaspoon salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
    1. In a blender or food processor, puree the vegetable broth, Greek yogurt, kale, chiles, and scallions.
    1. Preheat oven to 400 degrees F. Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with 1/2-3/4 cup of the sauce.
    1. Heat corn tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
    1. Stir 1/2 cup of cheese into the chickpea mixture. Add heaping 1/2 cups of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
  1. Pour kale sauce evenly over top of enchiladas.  It will be very liquidy, but don’t worry, it will thicken as it cooks. Sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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109 Responses to Green Goddess Enchiladas

  1. In love! I can’t wait to make these!

  2. What a fabulous recipe! You know, this makes me really want to try out my own enchiladas. Thanks for the inspiration, darling!

  3. Maureen says:

    You have gotten me all excited about these! Not only healthy but they look delicious!

  4. Amy says:

    Oh these look so good! I love enchiladas – they are so versatile. These are so healthy looking, too!

  5. bellini says:

    I’m in Joanne. Pass me the enchiladas, the pistachio ice cream and the baked brie and I am headed to goddess-ville.

  6. Kim says:

    I’m totally behind this recipe. I’m loving the idea of stuffing enchiladas with chickpeas…brilliant! This is such a unique and fun spin on enchiladas. Pinning it!

  7. Barbara says:

    I simply adore Green Goddess dressing, so this recipe is a winner in my book, Joanne!
    (I’ve got to confess, pistachio ice cream is one of my favorites and like Key Lime Pie, not green!)

  8. The enchiladas look wonderful and so yummy.
    there is more food coloring in pistachio ice cream then pistachio nuts.

  9. Big Dude says:

    Looks really good and seriously healthy Joanne. I like everything in it.

  10. I would really like one of these. Right now. Such a delicious comfort-type food but obviously on the healthy side. A perfect combo!!

  11. Mexican food is my comfort food, for sure. You’ve certainly transformed it into a healthy version. Only you could do that. I love Green Goddess dressing, and haven’t made it in years. Yummilicious.

  12. Mary says:

    This is topping the list of your recipes that intrigue me right now, Joanne. I still haven’t tried Green Goddess dressing. I know, right? How have I managed not to? Combined with the enchiladas, I am loving your twist on this dish. Gorgeous photos too!

  13. This looks so good. And so healthy. I would keep that part secret from my family. Love this dish.

  14. Lizzy says:

    Oh this is totally my type of recipe. I can’t wait to make it!!! Thanks…

  15. Oh man, this looks so good! I have been on such a mexican kick lately. I can’t seem to get enough! This looks so good and I love that it’s healthy! I don’t really care for Kale, but I’m betting I would like this in this recipe! I have to make this!

  16. Ahhhh I now want an enchilada for breakfast… This looks great, I love that the dressing has kale and greek yogurt!

  17. Amy says:

    Everyone’s posting enchiladas lately…is it enchilada month and nobody sent me the memo?? I don’t like kale (sad violin), so I would sub in spinach. Can you believe I’ve never even tried green goddess dressing? And I call myself a foodie. The nerve!

  18. So you think we live in a democracy, even if not everyone has access to these enchiladas, and raw milk? I don’t have all the ingredients for these green dressing. Can I substitute pistachio ice cream?

  19. Mary says:

    This is a winner, Joanne. The green goddess dressing takes it over the top and distinguishes it from the competition. Have a great day. Blessings…Mary

  20. Danielle says:

    This sounds great – I love this take on the green goddess dressing and I have all these ingredients in the house…dinner tonight maybe?

  21. These look and sound wonderful! I wonder how they would taste with a vegan cheese and a dairy free yogurt/sour cream. I’m running to whole foods tonight, and just may pick up the ingredients for these. Thanks!

  22. that is so very true. I have found that so many green goddess dressings are really horrible or super tasty. who or what is the original? I know the barefoot contessa herself makes a nice one.

  23. polwig says:

    Looks so good, and you are right far above other Goddesses. I can’t wait to try.

  24. Kalyn says:

    I love the sound of this! What a great combination of ingredients!

  25. Foodycat says:

    That looks really good. My husband is a sucker for an enchilada, I wonder if I could slide this passed him?

  26. Rachel says:

    You are truly the green goddess. I hardly ever make enchiladas from a recipe. Improvisation gets in the way. These enchiladas, though, I’m making exactly as you wrote them!

  27. Oooh, these look delicious 😀 That filling sounds fantastic, and I love the green 😀

  28. Kristin says:

    Anything with Goddess in the title has got to be good! I love that they are vegetarian enchiladas. I will definitely be trying these soon.

  29. Hello Joanne,

    First and foremost, I have to say I love the way you write.
    It’s always whimsical and fascinating.
    I cannot wait to try your recipe.
    My blog is about food but it’s also about ingredients, farming methods.
    You should check it out. (

    What on God’s green earth is frozen com?


  30. Love these- hope to put them on this week’s menu. 🙂

  31. Jenna says:

    Wow–non-meat enchiladas–it’s a novel concept for me. And based on your photos and the ingredient list, I just know I’d love it. Thank you for stretching my culinary horizons every time you post. =)

  32. Woohoo, I love finding new kale recipes. Got a bit put off it for a while when I kept finding bugs nestled in its curly leaves, but will persist since it’s so good. These sound amazing 🙂

  33. Nicole, RD says:

    Greek yogurt and kale (!!) is right! I saw these on Pinterest this morning and I knew then I had to have them. YUM!

  34. Elizabeth says:

    That kale topping looks excellent, love it

  35. Katie says:

    OMG for real? I could eat this all day, every day.

  36. I love enchiladas!!! But really excited to try these because my kale has been growing out of control. And it would probably be good to step away from my overly cheesy enchiladas for a week or two 🙂

  37. Ahhh man, these sound awesome! I’ve been looking for a good low-fat vegetarian enchilada recipe and this sounds like the perfect one. Thanks for the great idea! Do you think they would work well with flour tortillas too? I only ask because that’s the kind I currently have occupying my pantry and I don’t want to have to buy another pack before I use these up first.

  38. Ambika says:

    Wow!!! Looks awesome! Loved the recipe, will try this very soon!!

  39. Have always wanted to make an Enchiladas… I must say I have never quite associate Mexican food with low fat… this is eye opening! 🙂

  40. tigerfish says:

    YOU, are the goddess, my dear!

  41. Norma Chang says:

    What a great way to use kale!!!!! Love the idea.

  42. Ben says:

    OMG! Those enchiladsa look amazing! I just want to say that if you make real enchiladas, they’re not that bad for you. It’s the American greasy version that will turn your body like that of the Buddhist deity. 🙂

  43. Oh my gosh, these look SO incredibly yummy. Skooch over, I want on the bus!

  44. These look amazing! I just love enchiladas but hate how bad they are. This looks like a great recipe!

  45. The name alone makes me want to eat these! Whilst wearing a diaphanous gown of some sort, of course. 🙂 Kale and Greek Yogurt sound marvelous together. My kale has just sprouted and I’m nursing it along hoping to have heaps and heaps of it this fall. 🙂

  46. Julie says:

    What a way to detox. I’m usually not a big fan of the chickpea, but I’d love to try ’em this way.

  47. Healthy enchiladas! Great idea to incorporate yogurt and kale into the sauce. You’re absolutely brill girl. Brill!

  48. sally says:

    I like it! Definitely food fit for a goddess. 🙂

  49. Reeni says:

    I lOVE your version! Completely and utterly delicious! This will get you to Goddess land much faster than mine.

  50. Megan says:

    I love how this looks like perfect comfort food, but it’s also really good for you.

  51. Johanna GGG says:

    I know you told me not to but I confess I do judge food by its verdant hue and these sound like heaven to me – bring it on

  52. This looks like the best detox food ever. So gooey and decadent looking – but so much good stuff in there!

  53. Kristen says:

    Those enchiladas are stunning; like any goddess should be. I love where your creativity leads you, Joanne!

  54. Natalie says:

    i am making this so soon!!! i can’t get enough of kale lately and this is the perfect thing to feed (heh) my obsession!

  55. Lora says:

    I must admit I have never had any desire to try kale. Now I have a reason. I love this recipe.

  56. Juliana says:

    Wow Joanne, this enchilada looks awesome…love all the ingredients in it. Great meal and the pictures are absolutely gorgeous.
    Have a great week ahead 🙂

  57. Cara says:

    heheh. You just gave me this great idea to re-name the “savory chickpea falafel waffles” I made tonight (for a future CE) to “Green Goddess Waffles.” That’s what plenty of cilantro and parsley will do!

  58. This is my next “Joanne-recipe” to make! I LOVE comfort food that I can feel good about… my hubby does too :). He’ll never know their healthy!

  59. I have to say this looks delectable. I love Mexican food and anything with a “verdant hue” is yummy as far as i am concerned!

  60. That Girl says:

    I always associate green enchiladas with tomatillo – interesting thought to use a green goddess dressing.

  61. It just warms my little Texas heart to see you used corn tortillas.

  62. Debbie says:

    How delicious this looks! I love this dish….another recipe I want to try!

  63. I just added this to the menu in a couple weeks. It looks and souns amazing! I’ll let you know how it turns out. The fact that it is gluten free and meat free is awesome!

  64. Loving this idea. Last night I was watching Heat Seekers on Food Network and they had this super-spicy, ridiculous enchilada dish that I was dying for, so this is good timing. And, I’m trying, like, really hard to get my boy into kale. It’s not going so well 😉

  65. i am so making these! they look seriously amazing! i love enchiladas, and i love finding new veggie-friendly versions 🙂

  66. MM says:

    the Buddha side…still laughing over that one. You always have a way of making better-for-me-food sound and look so absolutely craveable.

  67. Geni says:

    Mexican detox food?!I’m IN! These looks creamy, zesty and FABULOUS!

  68. grace says:

    what an incredibly unique filling! this puts the typical enchilada (filled with a pile of shapeless, nearly indistinguishable good) to shame!

  69. You have a great way of present very filling, flavorful and colorful dishes. Just had to say that! The green goddess aspect is great, especially with the kale. That’s a nice punch to add to enchiladas.

  70. Candace says:

    Definitely not what I was expecting when I read the title of your Enchiladas…however…having said that, this is exactly the kind of creative and healthy inspirational goodness that I have come to expect from you. I am all over this recipe; but David, sitting beside me, is not so sure. :/

  71. yum! healthy enchiladas, come to mama!

  72. teresa says:

    oh my goodness, i LOVE these enchiladas, especially with the kale, delicious!

  73. Carolyn Jung says:

    I have to say I was dubious that THIS decadent creation could be “Mexican detox food.” But I see now that the creaminess comes from low-fat and non-fat ingredients. Man, I need to detox like this every day then. LOL

  74. Yum…looks delicious! Who would have thought you could have healthy detox food?

  75. Julia says:

    I love that you soaked your own chickpeas! I’ve started a new habit of buying dried beans EVERY time I go to the store. It’s a problem. I should use some on these, because enchiladas are always good, for hangovers or not. And I love the leftovers for breakfast!

  76. those sound yummy… i love the greek yogurt in there. who knew enchiladas didn’t have to be greasy to be good!

  77. AikoVenus says:

    These look so unbelievably delicious! I need to try this version. ^^

  78. I just posted a green machine detox soup recipe, now that my cleanse is over I think I’ll opt for this instead!!

  79. Hmm these are really interesting!! And I love Mexican food. Adding them to the list to make. 🙂

  80. Deborah says:

    If this is what being a goddess is like, count me in!!

  81. Chris says:

    Stumbled it!

    Love this, especially with the spicy filling. I like all sorts of enchiladas but have never had one like this before, can’t wait to try it.

  82. Hunter's Mom says:

    I’m making these tonight, and may post a link on my blog about them! Your blog makes my blog look like the incredibly awkward younger sister, but either way, you inspire me!

  83. Susie says:

    Made these the other evening to yield a fantastic result! Used kidney beans in place of chickpeas and also creamed corn (didn’t have whole kernels) but it gave it a good thickness. I loved the topping- was a tasty surprise on top. Thanks Joanne, your blog is one of my top food sites to visit each day. Keep it up please!!

  84. Kerstin says:

    Ah, kale and Greek yogurt, sounds sooo good 🙂

  85. Wow! I love that kale-yogurt topping–these look amazing. 😉

  86. Bar food that I can feel good about – bring it on! You are the best! ?

  87. Shannon says:

    omg, just back from mexico and i totally need these in my life 🙂

  88. Lindsay says:

    Made these last night and they were amazing! I just found your blog and I’ve been drooling over everything, can’t wait to make more of your recipes!

  89. Eliana says:

    This is one sexy lookin enchilada my friend.

  90. I’ve yet to encounter this Green Goddess business but it does sound yummy. I have some dip recipes for it, and I LOVE enchiladas. Great take 🙂

  91. Kevin says:

    These enchiladas are sounding really good!

  92. Jean Davis says:

    I just made these and they were delicious! Makes a lot of enchiladas, I’m going to have enchiladas for day as there’s only two of us might cut the recipe in half next time! Seriously though, completely satisfying, healthy and filling. Make sure you warm up those tortillas though or they’ll tear as you fill them up. Great recipes, its a keeper.

  93. gcs says:

    just made these for dinner! we enjoyed it very much, it was so tasty we seriously over ate ourselves. kale is our new favourite veggie, we literally eat it 3 times a week… i made my own tortilla from scratch. it takes a bit more time but totally worth it! thanks for the recipe, it’s going to be on our menu many more times.

  94. Tessa says:

    Just stumbled upon these. Not sure how I missed them originally!! We love us some Mexican food, so lighter recipes are always appreciated.

  95. Hey, your healthy update of one of my favorites actually contains MORE of my favorites! LOVE it!

  96. these look amazing! i love the addition of yogurt too.

  97. […] more Cinco de Mayo-esque recipes, check out these: Green Goddess Enchiladas Vegetable and Rice Burritos with Quesadilla Cheese Chocolate Turtle Bean Tostadas Green Posole […]

  98. I just made these. They’re so good, it’s not even funny.

  99. […] of comfort foods, this right here looks like a nap on a plate. And I am […]

  100. […] brings me to my current obsession: green goddess enchiladas from Joanne’s website. (I almost typed green ‘goodness‘ enchiladas here, which […]

  101. Sarah says:

    Do I soak the chickpeas overnight and then boil the next day?
    Can’t wait to make this!!!

  102. […] I never stop thinking about Mexican food, ever, these enchiladas are making me drool. […]

  103. Cassie says:

    God, these look so good!

  104. Ashley says:

    I just made these last night and was pretty disappointed in how they turned out. The taste was amazing, but the liquidy sauce just turned by tortillas into mush. By the time they were served it looked like casserole. Maybe I used tortillas too small? Or a pan too small? Also the yogurt in my sauce made it more of a creamy color than showed in the pictures. I followed the recope exactly, not sure what I did wrong. Please help!

    • joanne says:

      Hi Ashley, I’m so sorry that you had a bad experience with these! I believe the tortillas I used were 8-inches in diameter (so pretty large). My guess is that perhaps our tortillas were a different thickness or sturdiness.I find there is a lot of variation in corn tortillas in terms of consistency, but you could also use flour tortillas which are a bit thicker. There might have been a difference in the amount of kale that we used also. I believe I used 3-4 cups of packed kale leaves in the end.

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