Pulled Pork Enchiladas with Creamy Green Chile Sauce
Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce.
Servings: 6 -8 servings
Calories: 480kcal
Ingredients
For the enchiladas:
- 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
For the sauce:
- 2 10 oz. cans green enchilada sauce
- 1/2 cup cream
- 1/4 cup cooking liquid from pork
- 1-2 tablespoons chopped fresh cilantro
Instructions
- 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.
Video
Nutrition
Serving: 1g | Calories: 480kcal | Carbohydrates: 37g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 813mg | Fiber: 2g | Sugar: 1g