Green Chile Pulled Pork Enchiladas Recipes

PULLED PORK ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

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.

GREEN CHILE PORK ENCHILADAS

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.

GREEN CHILE PORK ENCHILADAS

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.

GREEN CHILE PULLED PORK ENCHILADAS

Steps:

• Rub pork butt with taco seasoning covering all sides equally.
• Pour one can Hatch green chile enchilada into crock pot.
• Set crock pot to high setting.
• Place pork butt into crock pot and cover.
• Cook on high for 8 hours.
• Allow pork to cook slightly, then shred with two forks.
• Begin rolling corn tortillas with shredded pork and line a large casserole dish with twelve rolled enchiladas.
• Pour second can of Hatch green chile enchilada sauce over rolled enchiladas.
• Sprinkle with sharp cheddar cheese.
• Preheat oven to 375 degree F.
• Bake for 20 - 25 minutes.
• Garnish with lettuce and tomatoes.
• Serve immediately.
• Freeze or refrigerate any leftover pork for tacos, sliders, or more enchiladas.