Go Back
Green Chile Pulled Pork Enchiladas
Andre Lewis

Green Chile Pulled Pork Enchiladas

Tangy tomatillo sauce and roasted green chiles keep these enchiladas from tasting like reheated barbecue. Corn tortillas are softened before rolling, which prevents the dry cracks that spill filling into the pan. A little sour cream in the sauce smooths its sharp edge without making it heavy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cooked unsauced pulled pork
  • 2 cans 10 oz each mild green enchilada sauce
  • 1 can 4 oz diced roasted green chiles, drained
  • 1/2 cup sour cream
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese divided
  • 1/2 cup finely diced white onion
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 375°F and spread 3/4 cup enchilada sauce across a 9-by-13-inch baking dish.
  2. Mix the pork, green chiles, 1 cup cheese, onion, cumin and salt.
  3. Wrap the tortillas in damp paper towels and microwave 45 seconds until flexible.
  4. Divide the pork filling among the tortillas, roll them snugly and arrange them seam-side down in the dish.
  5. Whisk the remaining enchilada sauce with the sour cream and spoon it over the rolls.
  6. Sprinkle with the remaining cheese and bake until bubbling and lightly browned, 25 to 30 minutes.
  7. Rest the enchiladas for 8 minutes before lifting them from the pan.