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.
Ingredients
Pork verde
- 2 lbs pork shoulder
- 1 cup green chile sauce of your choice
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
Enchiladas
- 1 cup sour cream
- 1/2 cup green chile sauce of your choice
- 2 cups shredded Mexican cheese blend
- 10 medium flour tortillas
Servings: enchiladas
Instructions
Pork verde
- 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
- Preheat the oven to 350 F.
- Mix the sour cream and the green sauce. Pour just enough of the mixture into a 13x9-inch baking pan to coat the bottom.
- Nuke the tortillas between two wet paper towels for 20-30 seconds.
- 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.
- 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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