As the weekend rolls in, I find myself yearning for something more adventurous than takeout, and that’s when my culinary creativity often ignites. Picture this: warm, comforting enchiladas filled with a zesty poblanos and ground pork stuffing, all wrapped in vibrant collard leaves instead of tortillas. I stumbled upon this Whole30 Enchiladas recipe during a late-night cooking binge, and it transformed my weeknight meals into something special without much fuss.
The combination of cilantro-spinach pesto and a creamy avocado sauce adds a fresh twist that dances on your palate, making these enchiladas not only satisfying but also nourishing. Trust me, your taste buds will thank you for this delectable upgrade away from the mundane fast food rut. So, let’s roll up our sleeves and dive into a dish that’s as nutritious as it is bursting with flavor—your weeknight dinners are about to get a whole lot more exciting!
Why are Whole30 Enchiladas a game-changer?
Flavor explosion: The cilantro-spinach pesto infuses each bite with a fresh, zesty kick, while the creamy avocado sauce rounds it out perfectly.
Unique twist: By using collard leaves instead of traditional tortillas, these enchiladas are not only healthier but also a conversation starter at the dinner table!
Satisfying and filling: The combination of flavorful ground pork and roasted poblano peppers ensures that your cravings are fully satisfied.
Quick and easy: With just 20 minutes of cook time, you’ll have a delightful meal that feels gourmet but doesn’t take hours to prepare.
Nourishing and wholesome: Packed with nutrients, these enchiladas are a perfect solution for anyone seeking a healthier alternative to fast food. Your culinary repertoire will thank you for adding this delightful dish!
Whole30 Enchiladas Ingredients
For the Cilantro-Spinach Pesto
- Fresh cilantro leaves – Adds a refreshing base flavor that brightens the dish.
- Garlic – Enhances flavor; you can roast it for a sweeter taste.
- Baby spinach – Increases the nutrient value and adds color.
- Pumpkin seeds – A healthy fat source that provides a nice crunch; can be substituted with sunflower seeds.
- Olive oil – Helps blend the pesto to the perfect consistency; feel free to use avocado oil for a different flavor.
- Diced red onion – Gives a slight sweetness; swap with shallots for a milder taste.
- Salt – Enhances all the flavors; adjust to your preference.
- Fresh jalapeño – Adds heat; use a bit more or less depending on your spice tolerance.
- Lemon juice – Brightens the pesto; lime juice can also be a great alternative.
For the Enchiladas
- Collard leaves – A wonderful substitute for traditional tortillas, providing a hearty wrap.
- Ground pork – Rich in flavor and protein; can be swapped with turkey for a leaner option.
- Poblano pepper – Gives a smoky depth; feel free to use bell peppers for a milder taste.
- Mushrooms – Adds umami and texture; can replace with zucchini if preferred.
- Olive oil – Great for sautéing; you can use coconut oil for a twist.
- Ground almonds (for garnish) – Adds a delightful crunch; optional but highly recommended!
- Diced red onion (for garnish) – Provides a pop of color and flavor; can omit if not desired.
- Fresh chopped cilantro (for garnish) – Enhances the fresh flavor of the dish.
- Pepitas (for garnish) – Adds crunch and extra nutrition; can substitute with crushed walnuts if preferred.
For the Creamy Avocado-Cilantro Sauce
- Garlic – A must-have for depth; can be omitted for a milder sauce.
- Avocados – The creamy base of the sauce; ripe avocados make all the difference.
- Fresh cilantro leaves – Essential for tying the flavors together; feel free to adjust the amount based on your preference.
- Red onion – Offers a nice crunch; white or yellow onion can be used instead.
- Jalapeño – Provides heat; reduce or omit for a milder sauce.
- Water – Used to achieve the desired consistency; adjust according to preference.
- Lime juice – Adds brightness and balances flavors; lemon juice can be an alternative.
- Salt – Important for flavor enhancement; taste and adjust as necessary.
Each ingredient in these Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce serves a purpose, creating a dish that’s not only delicious but also a celebration of fresh, wholesome flavors. Get ready to impress your family with this culinary delight!
How to Make Whole30 Enchiladas
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Prepare the Pesto: Add all cilantro-spinach pesto ingredients to your food processor. Blend until smooth, ensuring the mixture is well combined and vibrant green. This zesty base sets the tone for your enchiladas!
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Preheat the Oven: Set your oven to 375ºF. This warm environment will help your enchiladas bake to perfection, making them bubbly and golden!
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Prep the Collard Leaves: Trim the stems of the collard leaves by cutting off their edges and slicing off the round section. This helps the leaves roll easily without tearing.
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Blanch the Collard Leaves: Fill a large saucepan halfway with water and bring it to a gentle boil. Blanch each collard leaf for about 60 seconds, or until they turn a bright kelly green, then carefully remove and drain them.
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Sauté the Ground Pork: In a large saucepan, heat olive oil over medium heat. Add the ground pork and brown it, breaking it up with a spoon or spatula until it’s fully cooked and no longer pink.
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Add Mushrooms and Pesto: Stir in the diced mushrooms to the browned pork and sauté until they soften. Incorporate the cilantro-spinach pesto, along with the roasted poblano pepper, and remove from heat.
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Assemble the Enchiladas: Lay a blanched collard leaf flat on a surface. Spread about ½ cup of the pork mixture on the stem side of the leaf. Fold the edges over and roll it tightly towards the open edge. Place seam-side down in a greased baking dish. Repeat the process until all the mixture is wrapped, yielding about 8 enchiladas.
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Bake the Enchiladas: Top each rolled enchilada with salsa verde, ensuring they are mostly covered. Bake in the preheated oven for 20 minutes, then take them out and let them cool slightly.
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Whip Up the Sauce: In your food processor, combine all creamy avocado-cilantro sauce ingredients and blend until smooth. Adjust salt to taste for enhanced flavor.
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Garnish and Serve: Drizzle the creamy avocado sauce over the baked enchiladas, and sprinkle with diced red onions, fresh cilantro, ground almonds, and pepitas for a delightful crunch and presentation.
Optional: Serve with lime wedges for an extra zesty kick!
Exact quantities are listed in the recipe card below.
Tips for the Best Whole30 Enchiladas
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Perfect Pesto Consistency: Aim for a smooth, velvety pesto. If it’s too thick, add a splash of olive oil or water until it reaches your desired consistency.
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Choose Fresh Leaves: Select vibrant, fresh collard leaves; wilting or browning will affect the overall taste and texture of your enchiladas.
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Balance the Spice: Since jalapeños can vary in heat, start with half and taste before adding more. You can always increase the heat!
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Avoid Overfilling: When rolling the enchiladas, stick to about ½ cup of filling. Overfilling can lead to tearing during the rolling process, resulting in a mess!
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Let Them Rest: Allow the baked enchiladas to cool for a few minutes before serving. This helps them set up, making serving easier and more appealing.
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Experiment with Garnishes: Don’t be afraid to mix and match garnishes for your Whole30 enchiladas—try avocado slices, sliced radishes, or even a dollop of salsa for extra flair!
What to Serve with Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce?
Elevate your dinner table with vibrant pairings that perfectly complement these wholesome and delicious enchiladas.
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Fresh Salsa: Bright and zesty, a scoop of fresh salsa adds a burst of flavor that harmonizes beautifully with the enchiladas’ richness.
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Mexican Street Corn Salad: This creamy, tangy salad with sweet corn balances the savory enchiladas, creating a feast for both the eyes and palate.
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Guacamole: Creamy and fresh, guacamole brings a cooling element that enhances the spicy notes from the jalapeños. Pairing it with tortilla chips before dinner is a delightful treat!
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Black Bean Salad: Packed with protein and fiber, a bean salad with corn, red onion, and cilantro mirrors the enchiladas’ flavors while adding a delightful crunch.
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Citrus-Infused Quinoa: Fluffy quinoa with a hint of lime and cilantro offers a light, nutritious bed for the enchiladas. Its nutty flavor rounds out the meal wonderfully.
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Pineapple-Mint Agua Fresca: This refreshing drink cools your palate after every spicy bite, making it a perfect match for any Mexican dish. Its bright notes will invite everyone to sip and savor.
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Churros with Chocolate Sauce: Indulge your sweet tooth with crispy churros drizzled in rich, warm chocolate sauce to cap off your meal on a high note. Each bite lingers with sweetness, a delightful contrast to the savory flavors of the evening!
Whole30 Enchiladas Variations
Feel free to get creative with these enchiladas—experiment with flavors and ingredients to make them your own!
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Dairy-Free: Substitute avocado with cashews blended with water for a creamy, nutty sauce. It’ll give an interesting twist!
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Spicy Upgrade: Add more fresh jalapeño or a pinch of cayenne to the pork mixture for those who crave extra heat. Spice lovers will rejoice!
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Swap for Veggies: Replace ground pork with lentils or chickpeas for a plant-based option. This variation is just as flavorful and adds a heartiness!
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Herb Blend: Mix in fresh basil or parsley with the cilantro for a unique twist on the pesto. These additional herbs can give a refreshing flavor boost.
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Add Sweetness: Throw in some diced sweet potato or butternut squash into the filling for a hint of sweetness that complements the savory elements beautifully.
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Crunchy Toppings: Instead of ground almonds, try crushed tortilla chips or crispy fried onions for added crunch and texture on top before serving.
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Stuffed with Spice: For a smoky flavor, incorporate diced chipotle peppers in adobo sauce into the filling. It lends a smoky depth that’s irresistible!
These flavorful variations can cater to different tastes and dietary preferences while keeping the essence of this comforting dish alive. Have fun with it!
Make Ahead Options
These Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce are perfect for busy weeknights and can save you precious time! You can prepare the cilantro-spinach pesto and creamy avocado sauce up to 3 days in advance and store them in the refrigerator, ensuring that they maintain their vibrant flavors and colors when sealed in airtight containers. Additionally, the filling can be made ahead and assembled into enchiladas up to 24 hours before baking; just cover the baking dish tightly to keep the collard leaves from drying out. When you’re ready to enjoy, simply top with salsa verde and bake according to the recipe instructions for a delicious meal that’s just as satisfying as if freshly made!
How to Store and Freeze Whole30 Enchiladas
Fridge: Store any leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, ensuring they stay moist.
Freezer: Freeze enchiladas before baking for up to 3 months. Wrap each enchilada tightly in plastic wrap and place in a sealed freezer bag. Bake from frozen, adding extra time to the cooking process.
Reheating: If you’ve already baked and stored them, reheat in the oven or microwave. Use a damp paper towel in the microwave to maintain moisture while defrosting.
Enjoying Fresh: For the best flavor, consume the Whole30 enchiladas within a few days of preparation to savor the fresh ingredients.
Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce Recipe FAQs
What type of collard leaves should I use for enchiladas?
Absolutely, you want to choose fresh, vibrant collard leaves without any wilting or dark spots. They should be bright green and flexible, making them perfect for rolling around your delicious filling without tearing. If you can’t find collards, kale is a good substitute, though it may require a bit more blanching.
How should I store remaining enchiladas?
For refrigerator storage, place any leftover enchiladas in an airtight container. They’ll stay fresh for up to 3 days. Just reheat them in the oven at 350°F for about 15-20 minutes, ensuring they are heated through and still flavorful.
Can I freeze these enchiladas?
Yes, you can freeze these Whole30 Enchiladas with Poblano-Pork stuffing! I recommend wrapping each enchilada tightly in plastic wrap and putting them in a sealed freezer bag. They will keep well for up to 3 months. When you’re ready to bake them, simply take them out of the freezer and bake from frozen. Just remember to add an additional 10-15 minutes to the cooking time.
What if the filling is too spicy for my taste?
Very understandable! If you find the jalapeños too spicy, you can either start with a smaller amount, taste your filling, and gradually add more until you achieve your desired level of heat. Alternatively, you can deseed the jalapeño, as most of the heat resides there, or substitute it with mild bell peppers for a milder flavor.
Are these enchiladas safe for my kids and pets?
This recipe is great for both kids and adults, but be mindful of the jalapeños if you’re serving them to young children. As for pets, while the individual ingredients like pork and vegetables are generally safe, avoid giving them any of the sauces, which may contain garlic and other ingredients not advisable for pets. Always consult your vet if you’re unsure.
How do I know when my avocado is ripe for the sauce?
Selecting the perfect avocado is key! Look for avocados that yield slightly to gentle pressure. They should be dark and somewhat soft but not overly mushy. Avoid any avocados with large dark spots or cracks on the surface. If you need to speed up the ripening process, place them in a paper bag with a banana for a day or two!
Whole30 Enchiladas with Poblano-Pork & Avocado Bliss
Ingredients
Equipment
Method
- Prepare the Pesto: Add all cilantro-spinach pesto ingredients to your food processor. Blend until smooth.
- Preheat the Oven: Set your oven to 375ºF.
- Prep the Collard Leaves: Trim the stems of the collard leaves.
- Blanch the Collard Leaves: Fill a large saucepan halfway with water, bring to a gentle boil, and blanch each collard leaf for about 60 seconds.
- Sauté the Ground Pork: Heat olive oil over medium heat, add ground pork, and brown it.
- Add Mushrooms and Pesto: Stir in diced mushrooms to browned pork, then incorporate the cilantro-spinach pesto and roasted poblano pepper.
- Assemble the Enchiladas: Lay a blanched collard leaf flat, spread about ½ cup of the pork mixture, fold edges over, and roll tightly.
- Bake the Enchiladas: Top with salsa verde and bake for 20 minutes.
- Whip Up the Sauce: Combine all creamy avocado-cilantro sauce ingredients in your food processor and blend until smooth.
- Garnish and Serve: Drizzle sauce over baked enchiladas and sprinkle with garnishes.