A few weeks ago we made an 18 pound pork butt (which makes me giggle every time) for pulled pork sandwiches.  What?  Does that seem like a bit much for just a few people?  Well, that pork has been re-purposed into 4 dinners and 3 lunches.  Such a bargain!  It freezes well, reheats well, and is versatile enough to be southern style pulled pork with a vinegar-y BBQ sauce one night to baked egg rolls the next night.   The last of the pork butt showed it’s versatility once again last night in Enchiladas Verdes.  Ordinarily made with chicken, the recipe I use is a hybrid Cooking Light / Tyler Florence recipe.  The real star is the tomatillo salsa.  I always make extra to pour over the enchiladas or dip some chips in.  And, since it’s tomato season we whipped up some fresh tomato salsa using Mag’s recipe. I’m not a huge tomato fan. OK. I hate them. Also can’t stand fresh cilantro, onion, or peppers. But when you combine them and dip salty chips in them?  Fantastic.


Made for some good, pre-enchilada snacking.


Enchiladas Verdes

Adapted from Cooking Light

Salsa verde:

  • 1 1/4 – 1 1/2 pound tomatillos (about 15)
  • 1 1/4  cups  fat-free, less-sodium chicken broth
  • 1/4  teaspoon  salt
  • 1  jalapeño pepper, seeded and chopped
  • 3/4 White Onion roughly chopped
  • 2 cloves of garlic
  • 1/2 cup fresh cilantro
  • 1/2 lime
  • a few drops of green Tabasco sauce

Peel the tomatillos and rinse off the sticky bits.  Place in a sauce pan with the chicken broth, salt, jalapeno pepper, white onion and garlic.  Bring to a boil.  Reduce heat to low and simmer for about 15 – 20 minutes or until tomatillos are soft and cooked through.  Turn off the heat.  Using an immersion blender, puree the mixture until smooth.  Add the cilantro and the lime juice and puree the cilantro into the salsa.  Add the Tabasco to taste.

Enchilada Filling

  • 2 1/2  cups cooked shredded chicken or pork
  • 1/2  cup  fat-free or reduced fat cheddar
  • 1/3  cup  finely chopped onion – I just use the 1/4 of the onion I have left from the salsa.
  • 1/3  cup  minced fresh cilantro
  • 1/3  cup  fat-free, less-sodium chicken broth
  • 1/3  cup  fat-free sour cream
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1 package of soft flour tortillas

Mix all the ingredients well in a large bowl.  Taste for seasoning.  It tastes like a yummy mexican chicken salad, doesn’t it?

Spray a casserole dish or 9X13″ baking pan with cooking spray.  Assemble the enchiladas by placing 1/4 of a cup of mixture in center of the tortilla and roll.  Place seam side down on the baking dish.  Pour the tomatillo salsa on top, reserving about 1/4  for later.   Cover with foil and bake at 350 degrees for 20 – 30 minutes until heated through and bubbly.

Serve with a side of black beans and sour cream.  So.  Good.