Monday, December 9, 2013

Spicy and Saucy Verde Pork Enchiladas

Ever since these creamy chicken enchiladas changed my perspective on enchiladas as a whole, I've been excited about experimenting with different flavor combinations, sauces, and components.  Whenever my parents sent me some shredded pork roast, I knew I wanted to transform it into something delicious and flavorful. 

These enchiladas utilize all my favorite green things- green chilies, jalapenos, cilantro and avocado- alongside tender pork roast and a creamy sauce that pulls everything together. You can always cut back on the spiciness by using mild green chilies and deveining the jalapenos, but I loved how the cool avocado balanced the peppers out. 

This is a great recipe to double. You can always freeze half for later, or enjoy the leftovers-they're pretty amazing. 

What You'll Need:
12 white corn tortillas 
2 cups shredded roast pork 
1 tsp olive oil 
1/2 large yellow onion, diced  
2 tsp garlic, minced
1 large avocado
2 cups shredded Monterrey jack cheese 
2 tbsp butter
2 tbsp flour 
2 cups chicken broth 
1/2 cup heavy cream 
1 cup sour cream 
2 4oz cans diced green chilies 
1 small bunch cilantro, diced 
1 jalapeno, diced

What To Do:
Preheat oven to 350.

Heat olive oil in a medium saucepan and add onion, stirring occasionally until translucent. Add garlic and continue cooking for one minute more. Add half of a can of the green chilies, shredded pork, and salt and pepper to taste and cook for a couple minutes, until heated through. Add a splash of heavy cream, ensuring that all of the filling is moistened. Turn off heat and cover until ready to use. 

Meanwhile, melt butter over medium-high heat. Whisk in flour and cook for 1-2 minutes. Slowly stir in chicken broth. Allow the sauce to come to boil and to thicken. Lower heat to low. Add in the remaining green chilies, jalapeno, cilantro, sour cream, one cup of cheese, and stir well. Allow sauce to simmer until all ingredients are completely incorporated. (If desired, before adding the sour cream or cheese you can blend the sauce in a blender to get a smooth consistency and light green color.)

As the sauce simmers, microwave your tortillas 2-3 at a time, wrapped in a damp paper towel. Once heated, fill each tortilla with a generous scoop of the pork filling and two slices of avocado. Roll together, fitting into a baking dish. 

Once all of the tortillas are filled and rolled, pour your sauce over the tortillas, being sure to get every enchilada. There should be more than enough sauce for these saucy enchiladas. Cover with the remaining cheese. 

Bake for 30 minutes or until sauce is bubbling. Broil for just a moment at the end for a nice browned top!

Serve with rice and beans, chips and salsa, and guacamole or your favorite Mexican side dishes!

original recipe. 

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