Serves 6
50 min
Pork Chili Verde Enchiladas
Recipe GLPR24654457c05462
Tender corn tortillas filled with seasoned shredded pork and smothered in a vibrant green sauce made from roasted Anaheim chilies, tomatillos, jalapeños, and fresh cilantro. Topped with melted cheese and fresh tomatoes, these enchiladas are a comforting and authentic Mexican-inspired dish.
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Ingredients
2 fresh Anaheim chilies
1 14.5-ounce can low-sodium chicken broth
1 1/4 cups chopped onion, divided
4 ounces fresh tomatillos, husked, rinsed, and quartered
1 jalapeño chili, seeded and coarsely chopped
1 garlic clove, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1/4 cup sour cream
12 6-inch corn tortillas
3 cups shredded pork from Pork Chili Verde
2 1/4 cups shredded asadero cheese or Oaxaca cheese
2 plum tomatoes, seeded and chopped
Salt and pepper to taste
Oil for greasing the baking dish
Directions
Roast the Anaheim chilies directly over a gas flame or under a hot broiler, turning frequently until the skin is blackened on all sides, about 5 to 8 minutes. Place the charred chilies in a plastic bag and seal it. Let them steam for 10 minutes to loosen the skin. Remove from the bag and carefully peel away the charred skin under cool running water. Remove the seeds and stem, then coarsely chop the roasted chilies.
In a medium saucepan, combine the chicken broth, 1/2 cup of the chopped onion, the quartered tomatillos, jalapeño, and garlic. Bring to a simmer over medium heat and cook until the liquid reduces to about 1 cup, approximately 10 minutes. Pour the mixture into a blender and let cool to room temperature. Add the roasted Anaheim chilies, cilantro, and lime juice. Blend until completely smooth. Transfer the sauce to a bowl and whisk in the sour cream. Season with salt and pepper to your taste. This sauce can be prepared up to 1 day in advance; cover and refrigerate until ready to use.
Preheat your oven to 350°F. Lightly oil a 15x10x2-inch baking dish. Arrange 6 tortillas between 2 damp paper towels and warm them in the microwave on high power for about 1 minute until pliable. Working with one warm tortilla at a time, dip each tortilla into the green sauce, coating both sides lightly and allowing excess sauce to drip back into the bowl. Place the sauce-coated tortilla on a clean work surface. Spread about 1/4 cup of the shredded pork down the center of the tortilla, then top with 2 tablespoons of shredded cheese and 1 tablespoon of the remaining chopped onion. Roll the tortilla firmly and place it seam side down in the prepared baking dish. Repeat with the remaining 6 tortillas, arranging them snugly in the dish. Repeat this process with the remaining 6 tortillas. These enchiladas can be assembled up to 8 hours ahead; cover the dish with foil, and store the remaining sauce and cheese separately in the refrigerator.
Pour the remaining sauce evenly over the enchiladas and sprinkle the remaining shredded cheese on top. Bake uncovered until the enchiladas are heated through, about 20 minutes (or 30 minutes if they have been refrigerated). Remove from the oven and scatter the fresh chopped tomatoes over the top. Serve immediately.
