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Shredded Beef Enchiladas with Green Enchilada Sauce

  • Author: Karen
  • Cook Time: 30 minutes in the oven, 2 hours in the slow cooker
  • Total Time: 30 minute
  • Yield: 6 servings 1x


  • 1 lb tomatillos, husked, washed and sliced in half
  • 1 jalapeno, seeds removed
  • 1 garlic clove, minced
  • 1/4 cup diced red onion
  • 1 tsp kosher salt
  • 1 cup cilantro
  • 1/2 cup sour cream
  • 4 oz cream cheese
  • 2 cups mozzarella cheese (or other cheese of your choice), divided
  • 2 cups cooked, shredded beef (I used this recipe minus the BBQ sauce) or pork or chicken
  • 6 (8 inch) tortillas (I used whole wheat)


  1. Combine tomatillos, jalapeno, garlic, red onion, salt, cilantro in a blender or food processor. Pulse several times until it gets to your desired consistency (mine was not pureed totally, a little chunky).
  2. In a separate bowl, combine the sour cream and cream cheese.  Whip until it gets really smooth and creamy. You may want to use a hand mixer.  Stir the cream cheese/sour cream mixture into the tomatillo mixture.
  3. Add 1 cup of the tomatillo/cream cheese mixture to the shredded meat.  Add in 1 cup of the cheese and stir it in.
  4. Scoop the mixture evenly into the middle of 6 tortillas.  It will be about 1/2 cup of the mixture in each of the tortillas.  Roll up the tortillas and place them in a 9×13 pan (if baking in the oven) or the bottom of a slow cooker (if using the slow cooker). Pour rest of the tomatillo/cream cheese mixture evenly over the top of the rolled up tortillas.  Sprinkle the remaining 1 cup of  cheese over the top.
  5. Bake in the oven at 375°F for about 30 minute, until cheese gets bubbly.  Or bake in the slow cooker on LOW for about 2-3 hours or on HIGH for 1-2 hours.


Ideal slow cooker:  Casserole Crock