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.