No-bake vegan enchiladas

These no-bake vegan enchiladas are stuffed with sweet potatoes covered with authentic Mexican salsa verde and finished with poblano crema. Between the corn tortilla bathed in green sauce, the stewed sweet potato, and the vegan poblano chile cream, these enchiladas (which are not baked) are going to become your favorites very soon.

no-bake enchiladas

These vegan no-bake enchiladas are super easy to make, they have a step or two more than the normal ones, but they are totally worth making them.

The great advantages of these enchiladas are:

  • You can prepare the ingredients days before you will serve them.
  • The tortillas are not fried, you heat them up on the stove or griddle (affiliate link).
  • If you have leftover stewed sweet potatoes, poblano crema, or Mexican salsa verde, YOU CAN MAKE OTHER RECIPES WITH THEM.
  • These enchiladas are full of vegetables of different colors and from different families, which makes them highly nutritious.
  • Use this recipe as a base and adapt it to what you like the most.
no-bake enchiladas

INGREDIENTS FOR THE no-bake green enchiladas

  • Sweet potatoes stewed with onions. Although the sweet potato is a bit sweet in flavor, it goes perfectly with the tomatillos‘ acidity and the spiciness of the poblano pepper.
  • Tomatillo to make an authentic Mexican salsa verde but without the serrano pepper. The joke is to make a green sauce to bathe the vegan enchiladas.
  • Roasted poblano to make the poblano cream. The base of this vegan crema is made with cashews (affiliate link), but you can make it with almonds (affiliate link) or any other seed you like best.
  • Corn tortillas. Look for corn tortillas that are 100% corn, and if possible, an authentic Mexican recipe.


  1. First step, cook the tomatillos with half an onion, garlic in a bit of water.
  2. Second step, chop the other half of the onion, separate 2 tablespoons. Chop the sweet potatoes and put them together with the onion in a frying pan with a little oil and salt.
  3. Over the stove or on a griddle (affiliate link), roast the poblano pepper until it is well burned on all sides.
  4. MeanWhile, the poblano pepper is roasting, blend the tomatillos with the rest of the salsa verde ingredients, and cook in a bowl.
  5. Start heating the tortillas.
  6. Blend the poblano pepper with the other ingredients to make the vegan poblano crema.
  7. Prepare the enchiladas.
  8. Enjoy.
no-bake enchiladas

There may be 8 steps for making these sweet potato no-bake enchiladas, but I promise you they don’t feel as many when you are actually making them.

And as I told you before, the best thing is that you can double the recipe without a problem and then you have it ready for another meal. You can eat these enchiladas for lunch, breakfast or dinner.

💡IDEAIf you want them spicier, blend a serrano or jalapeño pepper with the rest of the ingredients for the salsa verde.

• Less spicy. If you want it to be less spicy, prepare the salsa verde without the chilis and remove the veins and seeds from the poblano pepper.

no-bake enchiladas


  • Heat the corn tortillas to make them pliable and they do not break when folding in half.
  • Use corn tortillas that are not too thin because they can fall apart when you put them in the sauce.
  • Put the salsa verde in a large plate or pot so you can submerge the tortillas without folding it.
  • Have all the ingredients to make the enchiladas very hot and serve immediately

Serve these vegan no-bake enchiladas with

no-bake enchiladas

So here is the recipe for these no-bake vegan enchiladas with salsa verde and poblano pepper vegan crema. I hope you like them as much as I do.

Take a picture when you make them and post it on Fb or Instagram, would love to see your creation.

Save the recipe on Pinterest if you will make it later and leave me your comments, ideas, or suggestions on the section below.

no-bake enchiladas

No-bake vegan enchiladas

Alejandra Graf
The best enchiladas in the world, fast, delicious, and very easy to make. Just imagine corn tortilla, sweet potato, green sauce, and poblano chile crema. These vegan no-bake enchiladas are one of my family's favorite meal.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 351 kcal


  • blender


  • 12 corn tortillas
  • 3 cups diced sweet potatoes
  • 1 cup diced onion
  • 1 tablespoon of neutral flavor oil
  • pinch of salt

Salsa verde

  • 10 tomatillos
  • 3 garlic cloves
  • 1/2 medium onion
  • 1 handful of coriander
  • 1 cup of water
  • a good pinch of salt

Chile poblano crema

  • 1 poblano pepper, roasted
  • 1 cup raw cashews soaked for 30 min.
  • 2 tablespoons minced onion
  • 1 tablespoon of lemon juice
  • 1 teaspoon apple or white cider vinegar
  • 1/4 teaspoon salt
  • 1/4 cup of water


Salsa verde

  • Remove the husk from the tomatillos. Cook all the ingredients fot the salsa verde together, blend when the tomatillos are soft. Check for salt and adjust if necessary.

Sweet potatoes

  • Put the tablespoon of oil in a hot skillet. Add the onion and leave for a few minutes until it begins to brown. Add the sweet potatoes and a pinch of salt. Turn them constantly until the sweet potato offers no resistance.

Poblano crema

  • For the poblano crema, roast the poblano pepper on a pan, oven, over the stove or in a toaster oven. Drain the cashews and add them to the the blender along with the rest of the ingredients, including the poblano. Add 1/4 to 1/2 cup of water depending on the consistency you want for the crema. Check for salt.


  • To assemble the enchiladas, soak a hot corn tortilla in the salsa verde. Fill with two or three tablespoons of sweet potatoes, close and bathe with more sauce and finish with the poblano crema.



You can use almonds if you can’t get the raw cashews. The longer they soak , the creamier the sauce is.
Once the poblano pepper is toasted,  remove the stem. I leave the skin and the seeds. The charred skin gives  the smoky flavor  to the sauce and the seeds for the spiciness.


Calories: 351kcalCarbohydrates: 52gProtein: 9gFat: 14gSaturated Fat: 2gSodium: 165mgPotassium: 708mgFiber: 8gSugar: 9gVitamin A: 9595IUVitamin C: 29mgCalcium: 87mgIron: 3mg
Keyword mexican vegan enchiladas, no-bake enchiladas


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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