Green Chili Pork Enchiladas

Pork – Cook In Crock Pot

1 - 3-4 lb. Pork Loin Roast
1 Tablespoon Oil
1 Onion, diced
2 Jalapenos, diced
2 - 4 ounce cans Diced Green Chilies
2 teaspoons Garlic Salt
1 teaspoon Pepper
1 Tablespoon Cumin Powder
¾ cup Fresh Squeezed Orange Juice
1 Lime, juiced

Enchiladas 

4 cups pork
3 cups grated cheddar cheese, divided
1/2 grated mozzarella cheese
1-4 oz. can diced green chiles
1 cup sour cream
1/4 cup melted butter
24 corn tortillas

Directions –

Preheat oven to 350 degrees. In a large bowl, stir pork, 2 cups cheddar cheese, mozzarella cheese, green chiles and sour cream together until blended. Pour melted butter over top and mix again. Set aside. Wet 2-3 paper towels and wring out slightly so it’s not dripping wet, but not completely dry either. Open wet paper towels and wrap a stack of corn tortillas in the paper towels. Microwave 1-2 minutes or until tortillas are hot and pliable. While tortillas are being warmed, spread about 1/2 cup enchilada sauce into the bottom of a large baking dish. Take a hot tortilla and spread about 3 tablespoons of filling down the center. Roll into a tight enchilada and place into baking dish. Repeat until no filling remains. Pour enchilada sauce overtop the finished rolled and filled tortillas. Top with remaining 1 cup cheddar cheese. Bake 20-30 minutes or until everything is hot and bubbly. Serve hot.

Carol Sapoznik
Life happens in the “and” moments – the places where we let more in, allow new directions of thought, create connections, remain open to all possibilities.
After 4+ decades at Crate & Barrel, I'm writing on retail, travel, marketing, the arts, causes that matter, & everything along this journey forward.

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