Garlic Pork Enchiladas With Green Chile Sour Cream Sauce Recipe 465

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PULLED PORK ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Pulled Pork Enchiladas with Creamy Green Chile Sauce image

Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce.

Provided by Danelle

Time 7h30m

Number Of Ingredients 14

2 (10 oz.) cans green enchilada sauce
1/2 cup cream
1/4 cup cooking liquid from pork
1-2 tablespoons chopped fresh cilantro
1 (1.5-2 lb.) pork tenderloin
2 cloves garlic, minced
1-2 chipotle peppers in adobo (from a can), minced
1 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterrey Jack cheese, divided
10 (8 inch) flour tortillas

Steps:

  • Lightly grease a slow cooker. Add the pork roast, garlic, chipotle pepper, chicken broth, chili powder, cumin, salt and pepper.
  • Cover and cook on low for 5-6 hours. Remove pork from slow cooker and reserve 1/4 cup of the cooking liquid. Shred the meat with 2 forks. Taste and reseason with additional salt and pepper, if desired.
  • While the pork is cooking, make the sauce by combining all of the ingredients in a medium bowl. Refrigerate until you are ready to assemble the enchiladas.
  • Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the sauce in the bottom of the dish.
  • Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas.
  • Place the filled tortillas in the prepared pan. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
  • Bake, covered with foil, for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is golden and bubbly.

Nutrition Facts : Calories 480 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 813 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

GREEN CHILE PORK ENCHILADAS



Green Chile Pork Enchiladas image

These cheesy green chile Pork Enchiladas make a yummy weeknight dinner or make them ahead of time and freeze for a later date!

Provided by Lauren's Latest

Categories     Dinner

Time 45m

Number Of Ingredients 8

4 cups pork (from this recipe)
3 cups cheddar cheese (grated and divided)
1/2 cup mozzarella cheese (grated)
4 oz diced green chiles (1 can)
1 cup sour cream
1/4 cup butter (melted)
24 oz green enchilada sauce (1 can)
24 corn tortillas

Steps:

  • 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.

Nutrition Facts : Calories 1060 kcal, Carbohydrate 58 g, Protein 50 g, Fat 70 g, SaturatedFat 34 g, Cholesterol 213 mg, Sodium 1570 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving

GARLIC PORK ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.6/5)



Garlic Pork Enchiladas with Green Chile Sour Cream Sauce Recipe - (4.6/5) image

Provided by treymoran

Number Of Ingredients 24

Filling:
4 lbs Pork Loin
1 head of garlic (8-10 cloves)
2 small/medium white onions
1 cup orange juice (with some pulp)
4 cups water
1 tablespoon Goya Adobo Seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons Spanish olive oil
2 poblanos
Sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 1/2 cups sour cream
1 can or 1/2 cup cooked diced green chiles
1 teaspoon kosher salt
1 teaspoon black pepper
Assembly:
22 corn tortillas
3 cups grated jack or chihuahua cheese
11 lime wedges
2 tablespoons chopped cilantro

Steps:

  • Make the filling first. You can do this the day before if you like (its better the second day anyway). Filling: Cut the pork loin into 1-2 inch chunks. Peel and rough chop the garlic. Rough chop 1 of the onions. In a stock pot, heat the oil over medium-high heat. Add the pork to the pot and season with salt, pepper and adobo. Cook until there is no pink showing on the pork. To the stock pot, add the water, orange juice, garlic and onion. Stir. Bring to a full rolling boil then reduce the heat to medium so the liquid is still slowly bubbling. Cook until the liquid is just about gone, stirring occasionally. While the pork is cooking, remove the stems and seeds from the Poblanos and cut length-wise into 1/4 wide strips. Cut the onion into quarters then slice into half moon shaped pieces. When there is just a little liquid left toss in the poblanos and sliced onions. Start breaking up the pork chunks with your stirring spoon until is all shredded. Leave a few small chunks...they are great for a burst of flavor. Turn up the heat to medium high and cook (stirring often) until pork mixture starts to stick to the bottom of the pan and turn brown. The poblanos and onions should have cooked and softened by this time. Remove from heat. The sauce is easy to make and you can whip it up in just a few minutes. Sauce: In a medium saucepan, melt the butter. Whisk in the flour and make a roux. Cook the roux until the flour smell is gone. About 5 minute, whisking continually. Slowly whisk in the chicken broth. Bring to a boil, reduce the heat and whisk in the sour cream. Once the sour cream is incorporated add in the green chiles, black pepper and add the salt to taste. Simmer over low for 15 minutes. Assembly: Place 6 tortillas each in a Ziploc bag, seal it and microwave for 1 minute. This will steam the tortilla and leave them tender and not oily. Repeat this as needed. You dont want to do too many at once because they will cool and be difficult to work with. On a large sheet pan/jelly roll pan with the pan sitting with the longer side facing away from you add a couple tablespoons of sauce to coat the bottom. Take a tortilla, lay it in the sauce in the pan then flip it over so you have sauce on both sides. Fill the tortilla with the pork filling and a sprinkle of cheese. Roll it up and move to the end of the pan, seam side down. Put as much filling as you can but don't over stuff them or they will fall apart. You should be able to fit 2 rows of 11 enchiladas on the pan (2 enchiladas across the narrow length and 11 down the longer lenght). Repeat this step until you fill up the pan. You should have enough room in the pan for 22 enchiladas. Keep spooning sauce into the pan as you need it. You want both sides of the tortillas to have at least some sauce. Warning...the tortillas will be excessively hot coming out of the Ziploc bags. Top with the remaining cheese and bake at 400 degrees until the cheese on top is bubbling and starts to brown. Serve 2 enchiladas per person along with a wedge of lime and a sprinkle of cilantro on top.

GREEN CHILE PORK ENCHILADAS



Green Chile Pork Enchiladas image

Make and share this Green Chile Pork Enchiladas recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs boneless pork shoulder
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (4 1/2 ounce) can chopped green chilies
1 medium onion, halved and thinly sliced
1/2 cup water
1/2 cup sliced roasted red pepper
1/2 cup sliced green onion
1 cup sour cream
2 cups shredded Mexican blend cheese
1 (10 ounce) can enchilada sauce
64 inches flour tortillas

Steps:

  • Heat oven to 325. Place pork roast in shallow glass baking dish.
  • Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
  • Add water to baking dish. Cover with foil.
  • Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
  • Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
  • Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
  • Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
  • Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.

Nutrition Facts : Calories 674.7, Fat 43.8, SaturatedFat 19.1, Cholesterol 127.9, Sodium 1179.7, Carbohydrate 37, Fiber 2.7, Sugar 4.6, Protein 32.4

PORK ENCHILADAS WITH GREEN SAUCE



Pork Enchiladas with Green Sauce image

A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 10

1 pork tenderloin (about 1 pound)
1 teaspoon ground cumin
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
3 pounds tomatillos (husks removed), washed and coarsely chopped
1 cup frozen corn kernels, thawed
12 corn tortillas (6-inch)
2 cups coarsely grated white cheddar (8 ounces)

Steps:

  • Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl and set aside.
  • In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
  • Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
  • Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
  • Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.

Nutrition Facts : Calories 502 g, Fat 23 g, Fiber 8 g, Protein 31 g

GREEN ENCHILADA PORK CHILI



Green Enchilada Pork Chili image

Make this Green Enchilada Pork Chili dish for game day. Tasty Tex-Mex flavor makes this Green Enchilada Pork Chili totally touchdown-worthy.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

1/4 cup KRAFT Zesty Italian Dressing
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro, divided
2 cans (15 oz. each) pinto beans, rinsed, divided
1 jar (16 oz.) green salsa
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup frozen corn
2 cups coarsely crushed tortilla chips
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
  • Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
  • Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.

Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 990 mg, Carbohydrate 27 g, Fiber 7 g, Sugar 5 g, Protein 19 g

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE



Chicken Enchiladas With Green Chili Sour Cream Sauce image

Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.

Provided by Jazz Lover

Categories     Poultry

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 pan
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • In a sauce pan, melt butter, stir in flour and cook 1 minute.
  • Add broth and whisk until smooth.
  • Heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies.
  • Do not bring to boil, you don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.

Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7

GREEN ENCHILADA PORK CHILI



Green Enchilada Pork Chili image

A delicious, Mexican-inspired green pork chili. When garnished with fresh tomatoes, avocado, sour cream, and tortilla chips this is a hearty meal with a tangy and spicy finish.

Provided by Jason N - Home Chef

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 17

4 tablespoons olive oil, divided
1 pound ground pork
2 fresh jalapeno peppers, stems removed
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon sweet paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
3 cloves garlic, minced
½ cup all-purpose flour
1 (28 ounce) can green enchilada sauce
1 (7 ounce) can green salsa
1 quart water
½ bunch fresh cilantro, chopped
½ lime, juiced

Steps:

  • In a 4 quart pot, heat 2 tablespoons olive oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the browned pork and jalapenos from the pot and set aside.
  • In the same pot used to cook the meat, add the remaining 2 tablespoons olive oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute.
  • Reduce the heat to low. Sprinkle the flour over the onion and garlic. Cook, stirring for three minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water.
  • Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil. When the soup boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in chopped cilantro and lime juice.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 15.6 g, Cholesterol 58.8 mg, Fat 22.6 g, Fiber 2.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 379.3 mg, Sugar 1.7 g

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From foodnewsnews.com


GREEN CHILE ENCHILADA SAUCE RECIPE - BUDGET BYTES
2020-06-21 Continue cooking and stirring for about 1 minute to toast the flour and spices. Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined. Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
From budgetbytes.com


GREEN CHILE BEEF ENCHILADAS WITH CILANTRO CREAM SAUCE
Stir in the sour cream, green chiles, lime juice, and cilantro. TIP - The sauce will be thick enough to just coat your spoon. Step 5: Lightly spray a 9 x 13 baking dish with non-stick spray. Ladle about 1 cup of the sour cream sauce into the bottom. Fill a tortilla with a couple spoonfuls of the beef. Roll tightly.
From foodtalkdaily.com


FIRE ROASTED PORK ENCHILADAS WITH GREEN CHILE CREAM SAUCE
2016-07-12 In a small pot over medium heat, combine the chiles, crema, chicken stock, fajita rub, lime juice, garlic, and tortilla pieces. Bring to a simmer and let cook for 5 minutes, stirring occasionally. Add the cilantro and smooth the sauce by processing it …
From nibblemethis.com


GREEN CHICKEN ENCHILADA CASSEROLE - THE SEASONED MOM
2021-07-16 Set aside. In a medium bowl, whisk together half of the enchilada sauce and all of the sour cream until smooth. Spread half of the sour cream mixture in the bottom of the prepared baking dish. In a medium bowl, stir together chicken, 1 cup of the Monterey Jack cheese, remaining enchilada sauce, green chiles, cumin, and garlic salt.
From theseasonedmom.com


PORK ENCHILADA RECIPE WITH DELICIOUS VERDE SOUR CREAM SAUCE
Preheat the oven to 450 degrees F. Make slits with a knife in roast and place garlic in each hole. Salt and pepper the roast and place it in a roasting pan. Add the wine. Place the roast in the oven and cook for 45 minutes to an hour at 450 degrees F. Then reduce the heat to 325 degrees F and roast for an additional 1 1/2 – 2 hours.
From cooking-mexican-recipes.com


GREEN CHILE SOUR CREAM ENCHILADAS : OPTIMAL RESOLUTION LIST
White Chicken Enchiladas with Green Chile Sour Cream Sauce great www.pantryfed.com. White Chicken Enchiladas with Green Chile Sour Cream Sauce might be just the main course you are searching for. One serving contains 477 calories, 24g of protein, and 31g of fat.For $1.44 per serving, this recipe covers 15% of your daily requirements of vitamins ...
From recipeschoice.com


GREEN CHILE PORK ENCHILADA CASSEROLE RECIPE | SPARKRECIPES
Remove pork from water and set on a plate to cool. Mix salsa, can of green chile sauce with pork and cream cheese in small mixing bowl. Set aside. Shred the cooled pork. Add 3 Tbsp Olive oil to large sautee pan and sautee the first and second chopped onion, the green chiles & the shredded pork in the pan until onion is tender. Preheat oven to 365.
From recipes.sparkpeople.com


GREEN CHICKEN ENCHILADAS RECIPE - I WASH YOU DRY
Preheat oven to 375 degrees F. Spread about 1/2 cup of green enchilada sauce in the bottom of a 9x13" casserole dish and set aside. Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated. Assemble the enchiladas by dividing the chicken mixture, sour cream and 1 1/2 cups of cheese ...
From iwashyoudry.com


GREEN CHILE ENCHILADAS WITH SOUR CREAM SAUCE RECIPES
2022-05-27 salt, ground pepper, sour cream, lemon juice, avocados, green chilis and 5 more 10-Min Mexican White Sauce Munchkin Time butter, salt, hot sauce, flour, pepper, homemade chicken broth and 3 more
From yummly.com


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