Pork Chili Verde Enchiladas Recipe

Name: Pork Chili Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh Anaheim chilies; 1 14 1/2 -ounce can low-salt chicken broth; 1 1/4 cups chopped onion; 4 ounces tomatillos, husked, rinsed, quartered; 1 jalapeno chili, seeded, coarsely chopped; 1 garlic clove, chopped; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 cup sour cream; 12 6-inch-diameter corn tortillas; Pork Chili Verde , chilled; 2 1/4 cups shredded asadero cheese; 2 plum tomatoes, seeded, chopped

Servings: persons

2 fresh Anaheim chilies
1 14 1/2 -ounce can low-salt chicken broth
1 1/4 cups chopped onion
4 ounces tomatillos, husked, rinsed, quartered
1 jalapeno chili, seeded, coarsely chopped
1 garlic clove, chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 cup sour cream
12 6-inch-diameter corn tortillas
Pork Chili Verde , chilled
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

1
Char Anaheim chilies over gas flame or in broiler until blackened on all sides.
2
Enclose in plastic bag 10 minutes.
3
Peel, seed and coarsely chop chilies.
4
Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan.
5
Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes.
6
Transfer to blender.
7
Cool to room temperature.
8
Add Anaheim chilies, cilantro and lime juice.
9
Blend until smooth.
10
Transfer to bowl.
11
Whisk in sour cream.
12
Season with salt and pepper.
13
(Can be made 1 day ahead.
14
Cover; chill.)
15
Preheat oven to 350F.
16
Lightly oil 15x10x2-inch baking dish.
17
Place 6 tortillas between 2 damp paper towels.
18
Cook in microwave on high until warm, about 1 minute.
19
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl.
20
Place tortillas on work surface.
21
Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each.
22
Roll up tortillas.
23
Arrange enchiladas, seam side down, in dish.
24
Repeat with remaining 6 tortillas.
25
(Can be made 8 hours ahead.
26
Cover enchiladas, remaining sauce and cheese separately.
27
Chill.)
28
Top enchiladas with remaining sauce, then cheese.
29
Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated).
30
Sprinkle tomatoes over and serve.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fresh Anaheim chilies, 1 14 1/2 -ounce can low-salt chicken broth, 1 1/4 cups chopped onion, 4 ounces tomatillos, husked, rinsed, quartered, and more.

Yes, Pork Chili Verde Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chili Verde Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions