Cheesy Green Chile Pork Enchiladas
Well, here we are again! Back to Monday. Just this past weekend, we celebrated my hunny’s birthday on Saturday. In trying to include my daughter in the festivities, she helped me wrap all of his gifts Friday evening…except as soon as they were all wrapped, she brought them out to him and started telling him what each one is. That darn child!!
“Hey Dad! This one’s a tie!”
“This one is a movie, but I’m not supposed to tell you! Shhhhh!”
#epicmomfail
What a little turkey, right?! She makes me laugh. Sometimes a lot. In the grand scheme of things, this wasn’t a big deal. But clearly we need to work on the concept of secret keeping.
Also, I made my husband a double chocolate cake. {See this photo for deets.} It was basically HEAVEN. I’m not sure I’ve ever had a better chocolate cake. Seriously. It was perfectly moist and sweet. I’m thinking about making it again so I can eat the whole thing take better photos to share. But that means my fannie is going to get 14x bigger which I’m not too thrilled about….so we’ll see what happens.
Something else that happened this weekend: these purdy little enchiladas. Full of porky cheesy green chile-y goodness. And, if you have this pork made ahead of time, they come together in a snap! Also, this recipe makes about 24–2 pans worth. So I stuck one into the oven and one in the freezer for later. Enchiladas make great freezer meals! Anyways, make sure you head to the store to pick up a pork roast to get these on your dinner table tonight. They are worth the time and everyone will love them!
Here’s how you do it:
You’re gonna want to make a batch of this Easy Shredded Mexican Pork and have it ready to go. Simple enough to make ahead and store in the fridge or throw in the crock pot. Once that’s all done, measure it out into a bowl and add in some cheddar cheese, mozzarella cheese, green chiles and sour cream.
Oh and melted butter! Because life is better with butter 
Stir it all up and that’s your filling. If you think it seems too dry, stir in a little cooking liquid from the pork.
Now we’re going to heat up the tortillas. This is a wad of wet paper towels that is not sopping wet, but isn’t wrung out dry either…it’s a happy medium between the two.
Open up the wet paper towels and set a big ol’ stack of corn tortillas in the middle.
Fold up all the sides and microwave 1-2 minutes. The tortillas should be really warm and super pliable thus easy to work with. I hate having to fry corn tortillas, so I just use this trick and it’s SOOOO much easier!
Now we can assemble Spread about 1/2 cup of enchilada sauce into the bottom of a large baking dish. Oh, and preheat the oven to 350.
Now take one of those piping hot tortillas and spread about 3 tablespoons of filling down the middle and then roll it up!
After a few minutes, your pan will be full and you’ll move onto your next one. I got two pans full! Mmmm…..drench these babies in more enchilada sauce
followed by a healthy sprinkling of cheddar cheese! Told ya they were cheesy!
Bake these off until they’re all hot and melty and bubbly.
Serve these up with anything you’d like and dig in! We had ours with salsa and salad! So super yummy! Enjoy this one, guys! We sure did!
Here’s the printable:
Cheesy Green Chile Pork Enchiladas
One of my very favorite enchilada recipes! Love green chiles!
Yield: 6 servings
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
Ingredients:
4 cups pork from this recipe,
3 cups grated cheddar cheese, divided
1/2 grated mozzarella cheese
1-4 oz. can diced green chiles
1 cup sour cream
1/4 cup melted butter
scant 24 oz. can green enchilada sauce
24 corn tortillas
Directions:
Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside. Wet 2-3 paper towels and wring out slightly so it's not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable. While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish. Take a hot tortilla and spread about 3 tablespoons of filling down the center. Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese. Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.
Love love love. That’s all!
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Amy — August 6th, 2012 @ 11:52 am
These look awesome. Im wondering what size corn tortillas you use? The small ones or a bigger size? I can’t tell from the pics
thanks!
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Lauren — August 6th, 2012 @ 12:00 pm
I used the smaller corn tortillas…didn’t know they came in a bigger size!
That’s a very useful tortilla trick, definitely going to use that. These look really tasty with all that cheesy goodness.
PS Belated happy birthday to your hubs!
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Love that paper towel trick! I hate hate frying the tortillas too!
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Pork enchiladas???
These are basically perfection. Yummy!!
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Random question Ive never frozen a meal before do i assemble it all and then freeze it or after I cook it. Thank you and I love your website
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Lauren — July 30th, 2012 @ 5:18 am
Assemble it, cover it well then freeze it. Put it into the oven frozen and bake until hot.
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Christina Einhaus — July 30th, 2012 @ 10:00 pm
Thank you
I look forward to starting the pork tonight and making the enchiladas tomorrow.
Love enchiladas for dinner!
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Have. Mercy.
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Looks great Lauren. Now I’m hungry for dinner!!!
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These look wonderful. I have never used a green enchilada sauce before, do you have a favoite brand?
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Sounds easy enough! I love all Mexican style food
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Your little girl is just the cutest thing! And these pork enchiladas would win my husband’s heart in two seconds flat.
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Your daughter sounds like such a character! And these enchiladas – YUM! I love how easy they are to make!
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hahaha your daughter is the funniest/cutest thing ever!! ugh, enchiladas. my weakness. girl. you shouldn’t have.
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We are green chile lovers – I’ve got to try these!!
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These look absolutely delicious! I’m thinking this would perfect for dinner tonight.
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Yummy!!Now Im hungry ;O))
Greets form Germany
JO
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Lauren, you totally crack me up. Every time. I don’t know how I found you but I am so glad I did. I send people to this blog all the time as I have never had a bad recipe from you!!!! Makin’ the enchiladas tonight fer sure!!!
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OK, looking for pork roast today. I’d probably make enchiladas more often if I didn’t have to fry the tortillas. Why is it that you’re always thinking of things (paper towel trick) I never thought of. Well, calling _is_ your calling, after all….that’s why I have you.
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Marilyn Brennan — July 31st, 2012 @ 7:16 am
Hello, COOKING is your calling…
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mmmmm…
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Okay, this is def. up my ally! Yum!
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Love these!!
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You just sealed the deal with me and Mexican in my future. These looks delicious!
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Totally pinned this. I’m in LOVE with green chile enchiladas!!! And I live in the middle of nowhere– we have NO decent mexican food for about 50 miles. So making it at home is a MUST!
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Would you post the chocolate cake recipe? I am ALWAYS looking for a good chocolate cake to make!
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Love these. I make them with leftover rotisserie chicken and flour tortillas…SUPER YUM!!!
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Lauren — July 31st, 2012 @ 9:30 pm
So glad you liked them!
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YUM! there isn’t enough tomato free mexican food! these look amazing!
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Construction Supplies Miami — August 2nd, 2012 @ 4:56 pm
I agree! I am always looking for recipes without tomatoes!
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What size corn tortillas do you use? I can’t tell in the picture. Are they the small kind of a bigger size?
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Yum! I love making mexican food!!!!
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