A couple times a week this happens in my house...

It's 8:30 and my husband comes home only to find me on the computer, blogging, producing, editing, writing (maybe online shopping ;) and he meekly says “What's for dinner?”

You see, at this point in our marriage he is well aware that if he doesn’t walk in to find me rocking to 90's pop with the kitchen in full-on disaster mode than I'm probably not making dinner.

Listen, it happens. We all get busy and sometimes the fantastic 5 Star, 4 course dinner I had planned in my head just doesn't make it to the plate.

Luckily he is o.k. with that, and sometimes actually encourages me not too cook in order to keep the kitchen in a semi-recognizable state.

He's fine with leftovers and a clean kitchen as long as there are certain types of leftovers in the fridge…

Some things taste better the next day or even next month when frozen and yet others take on the texture and taste of an old shoe.

So when I offer up a frozen, individually wrapped enchilada and tell him that I even have sour cream ready to go- he is happier than a me in a candy store...oh... I mean, a kid in a candy store...same thing ;)

Besides the fact that these make easy and delicious leftovers, they also make phenomenal, often-requested, star-of-the-week meals.

Enchiladas are a pretty simple concept, and if you splurge on a few extras like poblanos and tomatillos you can whip up the most amazing Mexican meal worthy of Cinco de Mayo.

They are also the perfect “Meat on the Side” meal. Lot's of peppers and onions, beans and cheese and just a hint of chicken that you could easily leave out if you wanted.

It’s a super satisfying meal that turns into leftover bliss for those clean kitchen nights.


4Tbs Olive Oil

1Lbs Chicken, OPTIONAL

2 XL Red Peppers, chopped

3 Large Poblano Peppers, chopped

1 XL Yello Onion, chopped

4 Garlic Cloves, chopped

1 16oz can Refried Beans

2 4.5oz cans Green Chilies

1tsp Ancho Chili Powder

½ tsp Cumin, Chipotle Chili Powder + Smoked Paprika

2 Limes, zest

3Tbs Cilantro, chopped


12-15 Medium Soft Taco Shells

8oz Queso Fresco Cheese, crumbled


6 med/large Tomatillos

3 Poblanos

2tsp Kosher Salt

½ tsp Pepper

Tomatillo Salsa:

4-6 Tomatillos, ½ - 1inch chunks

1tsp Kosher Salt

2 limes, juice and zest

½ Large Red Onion, chopped small


Salt and pepper chicken, cook chicken in 1Tbs olive oil until cooked through and let cool. Chop into 1inch pieces and set aside.   Place 3Tbs Olive oil in a large pot and add chopped peppers, onions and garlic. Cook until tender on medium heat about 7-10minutes. Add beans, green chilies, spices and salt cook 5-10minutes until beans are well incorporated. Add lime and cilantro, and cooked chicken and turn off the heat.  Spread 1/2cup of sauce onto the bottom of a 13 by 9 dish.  Spoon 3/4cup filling onto each taco shell, roll up and place in baking dish. When you have completed all rolling all the tacos spoon remaining sauce on top of enchiladas. Bake at 350 for 30-40 minutes until sauce is bubbling and enchiladas are slightly brown.  Let sit for 10minutes and then serve topped with cheese and Tomatillo Salsa.

MAKES: 14 Enchiladas


Roast tomatillos and poblanos under your broiler until charred. Place poblanos in a Ziploc bag and let sit till cool, then remove skins and seed and place in a food processor with the tomatillos and salt. Puree and use with Enchiladas.

Tomatillo Salsa:

Toss tomatillos, salt, lime zest and juice, and red onion in a bowl, let sit 15 minutes before serving. Serve over enchiladas.


  • Poblanos are a great pepper with a little heat to them, but they can be replaced with green peppers which is also a good idea if you don’t like spice.
  • You could use all Ancho or Chipotle powder if you don’t have both, or you could use regular chili powder.
  • If you don’t have a lot of spices on hand use a taco season mix instead of the spices
  • The Queso Fresco can replaced with cheddar or montery jack cheese, especially if you want a cheesier enchilada.
  • You can always use a jarred green or red salsa instead of making the sauce. 
  • If you are making these vegetarian you will end up with 2-3 less enchiladas. You can also add a little extra onion and peppers instead of the chicken, or extra beans if you wanted.

Gluten Free: There are great options for gluten free tortillas out there including the classic, a corn tortilla!


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