| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds boneless pork butt, cut into 3-inch chunks
- 3 cups salsa verde
- 1 cup low-sodium chicken broth
- 4 cloves garlic, peeled and smashed
- 1 medium onion, quartered
- 1 cup light sour cream, plus more for serving
- 10 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, for serving, optional
Instructions
- Preheat the oven to 325 degrees F.
- Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. 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.
- Turn the oven up to 350 degrees F.
- Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.
- Wrap the tortillas up in a damp paper towel and microwave 40 seconds. 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. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 877 |
| Total Fat | 48 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 54 g |
| Cholesterol | 170 mg |
| Sodium | 1778 mg |
| Serving Size | 1 of 6 servings |
| Calories | 877 |
| Total Fat | 48 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 54 g |
| Cholesterol | 170 mg |
| Sodium | 1778 mg |
Reviews
Has become one of our favorites. The only thing I do differently is add a tub of white Mexican cheese dip/sauce (like La Morenita) to the top at the end. I also don’t bother microwaving the tortillas before I fill them.
10 tortillas but serves 6; sounds like 4 people are getting hosed!
Love the simplicity of this. It packs lots of flavors and is fun. Great job guys.
So good!! I adapted this recipe to use leftover pulled pork my husband had made on the smoker a couple days ago. I just made the sauce with onion, garlic, salsa verde and stock. Brought it to a simmer and added the pulled pork. I let it simmer for a while to incorporate all the flavors then completed the recipe as written. It was fantastic! The whole family loved it. Thank you!
The best enchiladas I’ve ever made. I added some East Indian green seasoning left over so I added that to the seasoning mix. These were amazing! The whole family loved them.
Delicious!!!
Somewhat labor intensive, but the BEST enchiladas.
This turned out delicious! I will definitely make it again.
These were delicious. I followed others reviews and did not dip the tortillas but rather spread some sauce in each. I will definitely make these again.
These were so delicious! I roasted a pork shoulder over the weekend so I used some of that pork for my enchiladas. I added cumin, garlic powder and onion powder to my (Herdez brand) Salsa Verde and Sour Cream sauce. I also used corn tortillas instead of flour since I cannot eat gluten. They were wonderful! I’ve bought ingredients to make another batch before my pork runs out, they were THAT GREAT!