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 came together when I was craving enchiladas just as the spring harvest started filling the market stalls. As soon as sunnier days roll in, I can’t resist loading up on asparagus, Swiss chard, zucchini, and radishes, and this dish is my favorite way to bring them all together.
It really feels like a celebration of spring, all wrapped up and baked until cozy. I finish the enchiladas with a creamy yogurt sauce that’s bright with lime, fresh cilantro, and savory garlic. The jalapeño adds a gentle warmth in the background — just enough to keep things interesting without stealing the show.
For more traditional enchilada recipes, check out our green enchiladas or make these skillet enchiladas .
Ingredients needed
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
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 !
Spring Enchiladas Recipe
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Ingredients
The Sauce
- ▢ 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)
Instructions
- 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More Mexican-inspired recipes
For more inspiration, check out all of our dinner ideas !
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Shrimp Taco Sauce with Pickled Jalapeños
Mexican Chicken Marinade with Cilantro and Lime
Spring Enchiladas Recipe
Ingredients
The Sauce
- 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
Instructions
- 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
