Pork Enchiladas Verde (Carnitas With Tomatillo Green Salsa)
- Marinate pork: 24 hours
- Roasting pork: 3½ hours
- Cooling and shredding pork: 1 hour
- Enchilada prep: 20 minutes
- Baking time: 35 to 45 minutes
Ingredients
Pork Mixture:
- 2½ cups Slow roasted southwestern pork
- ¼ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Assembling Enchiladas:
- 8-10 steamed corn or flour tortillas (6 to 8-inches in diameter)
- 1½ cups salsa verde
- Half of a 6-ounce can black olives, drained cut into small pieces (approximately ¾ cup of olives)
- 16 to 18 tortilla chips (optional)
- ½ cup grated cheddar cheese
- ½ cup grated Monterey jack cheese
Toppings:
- 2 tomatoes, finely chopped
- 2 cups lettuce, finely chopped
- Avocado slices (optional)
- 1 cup sour cream (optional)
- 1 cup salsa verde
Instructions
-
24 to 48 hours in advance of preparing the enchiladas, prepare the slow roasted southwestern pork as instructed.
- Once your have cooked and pulled apart the pork you will be ready to make enchiladas.
- Preheat oven to 350°.
- Prepare a single recipe of salsa verde; set aside.
- Grease the bottom of a 13x9x2-inch rectangular baking dish and set aside.
- In a small bowl, mix sour cream, cumin, chili powder, salt and pepper.
- In a large bowl, mix together pork and sour cream mixture.
- Add ½ cup cheddar and ½ cup Monterey jack cheese to the pork mixture and mix in.
- Steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook. Place the tortillas in a glass pie pan or a wide pasta bowl. Cover with a dinner plate. Place in the microwave. Microwave on high for 30 seconds. Check to see if tortillas are warm and pliable. If needed, put back in microwave and heat 10 seconds at a time until done.
- Place tortillas on a work surface.
- Spoon about ¼ cup of pork mixture in center of each tortilla.
- Roll edges over filling.
- Place each finished tortilla in prepared baking dish.
- This is an optional step: I like to stand 2 tortilla chips up between each rolled enchilada. With the sauce and cheese over the chips it makes a nice crunchy surprise when you bite into an enchilada.
- Pour 1½ cups of the salsa verde over the enchiladas.
- Set aside the remainder of the salsa verde in a small bowl to be served as a condiment for the enchiladas.
- Mix ½ cup cheddar cheese and ½ cup Monterey jack cheese together. Sprinkle over the tops of the enchiladas.
- Sprinkle chopped olives over the cheese.
- Bake for 35 to 45 minutes; until sauce is bubbling and tops of enchiladas are crispy light brown.
- Serve with chopped tomatoes, lettuce, optional sour cream, optional avocado slices, and salsa verde on the side.
Comments
Note: You will need to marinate and cook your pork 24 to 48 hours in advance of making the enchiladas. You will have enough pork to freeze several 2 to 3 cup packages to be used at a later time.Serves 4 hungry adults.
Note: Homemade salsa verde is easy to make and tastes great, but if you prefer you can substitute your favorite store bought brand of green salsa when making this recipe.
I always serve my enchiladas with a side of Mexican rice and refried beans.
Not in the mood for a traditional side? How about serving a black bean, corn, and, tomato salad or some spicy roasted hominy?
Do Ahead Tip: Get the enchiladas ready in the 9x13 pan. Place in fridge up to 24 hours in advance of serving. You may have to increase the bake time 10 to 15 minutes. NOTE: Do not pour sauce over enchiladas until you are ready to bake.
For a different tasting enchilada see my chicken enchiladas with pumpkin sauce recipe.
Click here for my pork enchiladas rojas recipe.