Pork Verde Enchiladas

In Spicy Main Dishes by Mark MaskerLeave a Comment

Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too. This is a pretty simple recipe for making them and if you’re the sort of person that likes scratch-built chile verde turning leftovers into enchiladas is a damn good use for it.

pork verde enchiladas
Pork Verde Enchiladas
Print Recipe
Heat Scale: Medium to hot
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
pork verde enchiladas
Pork Verde Enchiladas
Print Recipe
Heat Scale: Medium to hot
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Instructions
Pork verde
  1. Cook the pork, green chile sauce, onion, and garlic in a crock pot on low for 8 hours. Shred it with a couple of forks and stir until it's blended with the other ingredients
Enchiladas
  1. Preheat the oven to 350 F.
  2. Mix the sour cream and the green sauce. Pour just enough of the mixture into a 13x9-inch baking pan to coat the bottom.
  3. Nuke the tortillas between two wet paper towels for 20-30 seconds.
  4. Dip the first tortilla in the sauce mixture. Fill it with the pork verde and a bit of the cheese. Roll it up and place it seam-side down in the baking pan. Repeat the process with all the tortillas to form the enchiladas.
  5. Pour the remaining sauce over the enchiladas, then top then with the remaining cheese. Bake in the oven for 30 minutes and enjoy.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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