Cheesy Pork Enchiladas

Name: Cheesy Pork Enchiladas
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons chili powder; 10 mediums flour tortillas; 6 servings Fresh cilantro, for serving, optional; 4 cloves garlic, peeled and smashed; 236 milliliters low-sodium chicken broth; 226 grams shredded Monterey Jack cheese; 1 medium onion, quartered; 1 teaspoon dried oregano; 1 kgs boneless pork butt, cut into 3-inch chunks; 678 milliliters salsa verde; 2 teaspoons salt; 230 milliliters light sour cream, plus more for serving

Cheesy Pork Enchiladas requires approximately 2 hours and 40 minutes from start to finish. This recipe makes 6 servings with 668 calories, 51g of protein, and 32g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires cream, pork butt, flour tortillas, and cilantro. It is a reasonably priced recipe for fans of Mexican food. It works well as a main course. If you like this recipe, take a look at these similar recipes: Cheesy Green Chile Pork Enchiladas, Cheesy Enchiladas, and Cheesy Enchiladas.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

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Oven

Mix the chili powder, salt, oregano and pepper together in a small bowl.

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Chili Powder

Oregano

Pepper

Salt

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Bowl

Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven.

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Pork

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Dutch Oven

Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon.

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Chicken Broth

Salsa Verde

Garlic

Onion

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Wooden Spoon

Put the pot on high heat and bring the mixture to a simmer.

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Pot

Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks.

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Pork

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Dutch Oven

Tongs

Oven

Turn the oven up to 350 degrees F.

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Oven

Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl.

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Salsa Verde

Sour Cream

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Bowl

Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.

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Spread

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Casserole Dish

Wrap the tortillas up in a damp paper towel and microwave 40 seconds.

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Wrap

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Paper Towels

Microwave

Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese.

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Pulled Pork

Sour Cream

Tortilla

Cheese

Salsa

Dip

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Cutting Board

Roll the enchilada up and place seam-side down in the baking dish.

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Roll

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Baking Pan

Pour the remaining sauce over the top and top with the rest of the cheese.

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Cheese

Sauce

Bake 30 minutes.

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Oven

Garnish with cilantro sprigs, if using.

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Cilantro

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

chili powder 10mediums

flour tortillas 6servings

Fresh cilantro, for serving, optional 4cloves

garlic, peeled and smashed 236milliliters

low-sodium chicken broth 226grams

shredded Monterey Jack cheese 1medium

onion, quartered 1teaspoon

dried oregano 1kgs

boneless pork butt, cut into 3-inch chunks 678milliliters

salsa verde 2teaspoons

salt 230milliliters

light sour cream, plus more for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Marcassin Marcassin Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 315 dollars per bottle.