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Picadillo Stuffed Green Enchiladas

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  • Prep 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 8
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Enchiladas are one of my favorite traditional dishes to enjoy for lunch or dinner. I love that there are so many variations of this dish that we can literally have enchiladas for weeks straight and not have the same dish twice. Just about a year ago, my son began eating food with a bit of spicy tang to it. He loves the taste of green tomatillo and cilantro salsa, and can eat ‘picadillo’ at any time of the day. With that in mind, I combined the two and prepared what is now one of my family’s favorite weekday dinners. The green sauce is just the right flavor for palates that cannot stand too much heat. The ‘picadillo’ is browned, loaded with veggies and wrapped with a corn tortilla smothered in sauce. Top with ‘queso fresco’ and accompany with rice for a complete family meal. This meal is also a perfect freeze-ahead meal for those days when there just isn’t enough time to prepare dinner.
by Ericka Sanchez
Updated Sep 14, 2015
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Ingredients

Salsa:

  • 1 quart water for boiling tomatoes
  • 5 large tomatillos, casings removed and washed
  • 6 large Anaheim green chiles, roasted, peeled and seeded
  • 1 garlic clove, roughly chopped
  • 1/2 large onion
  • 1/2 tablespoon salt
  • 1/2 cup of water

Filling:

  • 1 tablespoon olive oil
  • 1 1/2 lb lean ground beef
  • 1 large Russet potato, peeled and chopped in 1/2 inch cubes
  • 1 medium sweet potato, peeled and chopped in 1/2 inch cubes
  • 1 small onion, chopped
  • 2 roma tomatoes, chopped
  • Garlic salt to taste
  • 8 corn tortillas

Garnish:

  • 1/3 cup queso fresco, crumbled

Directions

  •  
    1
    In a large pot, boil one quart of water. Add tomatillos and return to boil. Cook until tomatillos are soft and tender.
  •  
    2
    In blender, add green chile, boiled tomatillos, garlic, onion, salt and 1/2 cup of water. Blend for 15 seconds or until smooth. Set aside.
  •  
    3
    In large skillet, heat oil over medium heat. Brown beef, breaking it up with as you stir until it is no longer pink. Add potatoes, sweet potatoes, onion, tomato and garlic salt to taste. Incorporate ingredients; stirring constantly. Cover and reduce heat to medium low. Stir periodically until potatoes are soft and completely cooked. Remove from heat.
  •  
    4
    Heat corn tortillas over stove on a skillet or ‘comal’.
  •  
    5
    Preheat oven to 350°F.
  •  
    6
    To assemble: place 2 tablespoons of ‘picadillo’ (ground beef) mixture in the middle of tortilla and roll. Place rolled tortilla with stuffing on a baking dish. Continue to assemble enchiladas and arranging them on the baking dish.
  •  
    7
    Pour salsa over assembled enchiladas and place in the oven for 7 to10 minutes to warm up the salsa.
  •  
    8
    Plate your enchiladas. Garnish with queso fresco.

Expert Tips

  • tip 1
    Any remaining salsa can be stored in refrigerator in an air-tight container. Enjoy with your breakfast eggs or chips.
  • tip 2
    Enjoy with white rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Enchiladas are one of my favorite traditional dishes to enjoy for lunch or dinner. I love that there are so many variations of this dish that we can literally have enchiladas for weeks straight and not have the same dish twice. Just about a year ago, my son began eating food with a bit of spicy tang to it. He loves the taste of green tomatillo and cilantro salsa, and can eat ‘picadillo’ at any time of the day. With that in mind, I combined the two and prepared what is now one of my family’s favorite weekday dinners. The green sauce is just the right flavor for palates that cannot stand too much heat. The ‘picadillo’ is browned, loaded with veggies and wrapped with a corn tortilla smothered in sauce. Top with ‘queso fresco’ and accompany with rice for a complete family meal. This meal is also a perfect freeze-ahead meal for those days when there just isn’t enough time to prepare dinner.
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