Mealtime Monday: Tomatillo Enchiladas

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Welcome to the last mealtime monday of 2013!  Crazy how fast this year has gone by.  Today I am sharing a meal that I revised from a recipe from Cooking Light.  Funny how I thought that I posted this back in the summer, only to find it again when  going through pictures.  So today I am finally sharing my favorite recipe for tomatillo enchiladas!  I searched out this recipe after getting a bag of tomatillos from my parent’s garden.  My friend gave me her recipe for a homemade tomatillo sauce, so I was looking around for ideas to use the sauce in.  When I saw this I new it was perfect, and I was right.  It is a great light, summery meal to share on a December day.

Tomatillo chicken enchilladas recipe


  • 1-1 1/2 cups tomatillo salsa verde (see recipe here) or buy store bought sauce
  • 2 cup shredded cooked chicken
  • 1/3 cup low fat cream cheese
  • 8 (6 inch) corn tortillas
  • Cooking spray
  • 1/4 cup crumbed queso fresco
  • 1/2 teaspoon chili powder
  • lime wedges & cilantro option garnish


Preheat oven to 425 degrees.   In a medium bowl add your shredded chicken.  If you don’t have left over chicken to use for this meal, you can easily boil a chicken breast or two in advance.

Yummy tomatillo enchilladas

Add cream cheese to the chicken and stir together to combine.  Now add 1/2 cup tomatillo sauce.  I prefer to use homemade tomatillo sauce when my parent’s garden is in full production mode, but you can also buy green sauce at the store and blend it with onion and garlic to make it a bit more fresh in flavor.  Mix together to fully combine.

Chicken tomatillo enchilladas

Pour chicken broth into a small skillet over medium-high heat.  Take one tortilla at a time into the boiling chicken broth, flipping over after 5-10 seconds.  This helps to soften the tortillas, but make sure to remove from the broth quickly because they easily become soggy and fall apart if too much broth is soaked up into the tortilla.  Remove tortillas to a paper towel and complete with all tortillas.  Next, spoon about 1/4 cup of chicken filling along the center of each tortilla.

Chicken enchilladas

Roll seam side down into a glass baking dish coated with cooking spray.  Repeat process with all tortillas.

Green enchilladas

Pour more tomatillo sauce over the enchiladas.  Top with crumbed queso fresco and chili powder.

Yummy chicken tomatillo enchilladas

Bake at 425 degrees for about 18 minutes or until heated throughout.  Serve with lime slices and garnish with cilantro.  Enjoy!  This recipe is so good and surprisingly light for enchiladas.

Green tomatillo enchilladas

Mealtime Monday: Shredded Beef Enchiladas

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Happy Monday!  I hope everyone had a great time celebrating Thanksgiving with their loved ones. Alex & I are lucky to live close enough to both families that we get to celebrate the holiday twice, once on Thursday and the 2nd round on Saturday.  The meal I am sharing today is my Mom’s recipe for enchiladas.  They can be made from any kind of left over shredded meat, so it is a great way to use up some of that left over turkey.  This time around I opted for shredded beef enchiladas to use up some of the meat from my French Dip roast.

homemade shredded beef enchiladas recipe

Ingredients (serves 4):

  • 3 cans (15 ounce each) medium spice enchilada sauce (I use Las Palmas)
  • 1 can (7 ounces) diced green chilies (I use Ortega)
  • Grated cheddar cheese (approximately 2 cups, I grate as I go)
  • Shredded meat, can use beef, chicken or turkey (I use about 3-4 cups meat)
  • 10 corn tortillas
  • Cooking oil
  • Olives and sour cream to top


In a large skillet over medium-high heat, add you shredded meat.

shredded beef enchilada recipe

Add to the pan 2 cans of enchilada sauce and the can of diced green chilies.

beef enchiladas recipe

Simmer on medium heat for 10-15 minutes.

delicious beef enchiladas

Meanwhile, preheat oven to 400 degrees.  Open the 3rd can of enchilada sauce and pour a small amount into the bottom of your glass baking dish.

delicious enchiladas

Heat a small skillet over medium heat.  Add a splash of cooking oil to the pan.  Warm up the tortilla in the hot oil, flipping after 30 seconds.  Repeat until all tortillas are warmed and oily on both sides.  Make sure to not leave it in the pan for too long or it will get crispy.

homemade enchilada recipe

Set up your assembly line of tortillas, saucy meat, cheddar cheese and the baking dish.

making delicious beef enchiladas

Using a paper towel to keep your hand clean, load up the center of the tortilla with the saucy meat mixture and top with cheese.

delicious shredded beef enchiladas

Roll and place seam side down into the baking dish.  I like to roll it in the sauce of the baking dish as I place it down.

shredded beef enchiladas


Repeat with remaining tortillas, making sure to space out your meat and cheese so that all are approximately the same size.  They should be snugly lined up in your baking dish.

making delicious shredded beef enchiladas

Pour a nice drizzle of the remaining enchilada sauce over the top, but not so much that you drown them.

yummy shredded beef enchiladas

Top with a nice layer of shredded cheddar cheese.

homemade beef enchiladas recipe

Bake at 400 degrees for 25-40 minutes, or until browned and crisp.

shredded beef enchiladas recipe

Serve and enjoy!  I like to top mine with a generous dollop of sour cream and olives.  Such a great way to use up extra shredded meat and super delicious too.  Thanks Mom for teaching me this easy and delightful recipe for shredded beef enchiladas!

homemade shredded beef enchiladas recipe