Pork Chili Verde Enchiladas
Recipe GLPR3535833e37856b
Tender corn tortillas filled with seasoned pork chili and cheese, then rolled and baked in a vibrant green sauce made from roasted Anaheim chilies, tomatillos, jalapeño, and fresh cilantro. Topped with melted cheese and fresh tomatoes, these enchiladas deliver authentic Mexican flavor.
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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 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 Pork Chili Verde, chilled
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded and chopped
Salt and pepper to taste
Vegetable oil for coating baking dish
Directions
Char the fresh Anaheim chilies over a gas flame or under the broiler until the skin is completely blackened on all sides, about 5–8 minutes. Transfer the charred chilies to a plastic bag, seal, and let them steam for 10 minutes to loosen the skin. Carefully peel away the charred skin, remove the seeds and stems, and coarsely chop the chilies. Set aside.
In a medium saucepan, combine the chicken broth, 1/2 cup of the chopped onion, quartered tomatillos, jalapeño, and garlic. Bring to a simmer over medium heat and cook until the liquid reduces to approximately 1 cup, about 10 minutes. Pour the mixture into a blender and let cool to room temperature.
Add the chopped roasted Anaheim chilies, fresh cilantro, and lime juice to the blender. Blend until completely smooth. Transfer the sauce to a bowl and whisk in the sour cream until well combined. Season with salt and pepper to taste. Set aside.
Preheat your oven to 350°F. Lightly coat a 15×10×2-inch baking dish with vegetable oil and set it aside.
Place 6 corn tortillas between 2 damp paper towels. Microwave on high for about 1 minute until the tortillas are warm and pliable. Working with one warm tortilla at a time, dip it into the green sauce, coating lightly, and shake off any excess sauce back into the bowl.
Lay the sauce-coated tortilla on a clean work surface. Spoon approximately 1/4 cup of the chilled Pork Chili Verde down the center, then add 2 tablespoons of shredded asadero cheese and 1 tablespoon of the remaining chopped onion. Roll the tortilla snugly around the filling and place it seam-side down in the prepared baking dish.
Repeat the warming, dipping, filling, and rolling process with the remaining 6 tortillas and filling ingredients, arranging them seam-side down in the baking dish.
Pour the remaining sauce evenly over the enchiladas and top with the remaining shredded asadero cheese.
Bake the enchiladas uncovered until heated through, approximately 20 minutes (or 30 minutes if they have been chilled ahead). Just before serving, sprinkle the chopped plum tomatoes over the top and serve immediately.
