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Chile Verde Enchiladas

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Pork enchiladas
Philip Wilkins/Photolibrary/Getty Images
The combination of green chiles and pork is one of my favorites and when you add in the delicious chile verde filling, even kids ask for seconds. This dish is easily made the night before and heated up when you're ready for dinner. Bring it to a potluck for rave reviews (make sure to bring a copy of the recipe because everyone will be asking for it!) You can also make this dish with flour tortillas for a unique twist. But if you make it with flour tortillas, cook and serve it immediately because the flour tortillas will become soggy if left to soak up the sauce for too long. Enjoy!

Ingredients:

  • 4 pounds of boneless pork, trimmed and cut into bite-sized chunks
  • 1/2 cup chicken broth
  • 1/2 cups green chile sauce*
  • 2 medium tomatillos, husks removed and coarsely chopped
  • 4 cloves of garlic, peeled and diced
  • 1 small onion, peeled and diced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 12 corn tortillas
  • 1 cup oil
  • 32 oz. green chile sauce or green enchilada sauce
  • Additional 8 oz queso fresco or jack cheese (shredded or crumbled)

Preparation:

Prepare the filling
Place the pork, broth, chile sauce, tomatillos, garlic, pepper, salt, cumin and onion into the slow cooker and cook on the medium or high setting for 5-6 hours or on low for 7-8 hours. This will be your filling. *Homemade Chile Sauce Recipe- Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin. Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth. You can also substitute canned green chile sauce if you so desire. You can also add jalapeno's for a little added heat.

Assemble the Enchiladas
Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of green enchilada sauce. Warm up the oil over the lowest heat setting in a medium pan. The oil should be very warm, almost hot, but you need to be able to touch it. Dip a tortilla into the warm oil for about 10 seconds to soften it and place it into the baking dish. Place about 1/3 cup of chile verde filling down the center of the the tortilla and top with a couple of tablespoons of the green chile sauce. Roll the tortilla up and place seam side down in dish. Repeat with each tortilla until all tortillas are used or until the filling is used. If I have extra filling, I will make a few extras in separate smaller baking dish.

Pour remaining green chile sauce over the top of the rolled tortillas, then top off by sprinkling the entire dish with 8 oz. cheese. Bake dish for 20 minutes to melt the cheese and heat it through.

More Mexican Recipes and Tutorials
Top Ten Green Chile Recipes

Types of Green Chiles

How to Roast Green Chiles

Step-by-Step tutorial "How to make Chile Rellenos"

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