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Cheesy Green Chile Pork Enchiladas

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: enchilada Ingredients 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.

Enchiladas 1 Oh and melted butter! Because life is better with butter :)

Enchiladas 2 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.

Enchiladas 3 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.

Enchiladas 4 Open up the wet paper towels and set a big ol’ stack of corn tortillas in the middle.

Enchiladas 5 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!

Enchiladas 6 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.

Enchiladas 7 Now take one of those piping hot tortillas and spread about 3 tablespoons of filling down the middle and then roll it up!

Enchiladas 8 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

Enchiladas 9 followed by a healthy sprinkling of cheddar cheese! Told ya they were cheesy!

Enchiladas 10 Bake these off until they’re all hot and melty and bubbly.

Cheesy Green Chile Pork Enchiladas 2 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:

Print

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.

 

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43 Comments

  1. 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!

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  2. 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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  3. 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.

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  4. These look wonderful. I have never used a green enchilada sauce before, do you have a favoite brand?

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  5. 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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  6. hahaha your daughter is the funniest/cutest thing ever!! ugh, enchiladas. my weakness. girl. you shouldn’t have.

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  7. We are green chile lovers – I’ve got to try these!!

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  8. Yummy!!Now Im hungry ;O))

    Greets form Germany
    JO

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  9. 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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  10. 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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  11. mmmmm…

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  12. 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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  13. Would you post the chocolate cake recipe? I am ALWAYS looking for a good chocolate cake to make!

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  14. 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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  15. 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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  16. These were very good! I had allot of pulled pork leftover from another recipe and used it in this. I did use 50% less fat cheddar and swapped Monterrey Jack for the mozzarella. Also used fat free sour cream. Nobody knows I do this :) Saves allot of calories and still delicious! Thanks for sharing! A keeper for sure! Green chili sauce will now be a staple in my kitchen!

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  17. Made a pan for us and a pan for my neighbor. A huge hit all around. Next on my to do list is the pumpkin maple rolls and Monkey bread. Love pumpkin! I would love a pumpkin scone recipe if you have one!

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  18. I made these the other night my husband of ten years told me that this was the best meal I’ve ever made thank you Lauren, they were quite delicious!

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  19. How much mozz. cheese do you use. It just says 1/2.

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    • Lauren — November 7th, 2013 @ 3:24 pm

      1/2 cup!

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  20. I SO love the GREEN sauce. Thanks for the recipe❤️I live in Kansas so I appreciated your shout out!

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  21. Thank you for the delicious recipe – it helped me use up my leftovers! I had a cooked pork tenderloin in the fridge, so I put it in the food processor to shred into smaller pieces, then i only had part-skim mozzarella sticks so I shredded them in the food processor as well. Added some sharp cheddar shredded Kraft cheese, didn’t have sour cream so I added some fat free Fage greek yogurt and a dollop of Temptee whipped cream cheese, plus a few flakes of dried onion from my spice rack. Didn’t add the butter. Threw the can of green chilis in, mixed it all up, put into the mini corn tortillas, topped with sauce, added extra cheddar on top at the end and Voila! I didn’t have to buy 1 single thing…. Husband and I were very impressed with how moist, cheesy and delicious these were. Thank you!!

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  22. Lauren, don’t know what I did wrong with this recipe. I made the pork yesterday and put in the fridge. Tonight I put the whole thing together and it came out like mush. The white corn tortillas I used seemed to just melt away into the sauce and cheese. It sounded so good but my husband wasn’t too impressed. My kids thought it tasted better than it looked, but it was still mushy. Any ideas where I went wrong?

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