Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce
User Reviews
5
-
Servings
4
-
Course
Main Course
-
Cuisine
Mexican
Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce
Description
This recipe begins by seasoning a pork tenderloin with salt and pepper, then browning it before slow cooking with beer for 8-10 hours until tender enough to shred easily. The shredded pork is mixed with minced garlic, diced green chiles, shredded Monterey Jack and cheddar cheeses, and a portion of a smoky enchilada sauce made from tomato sauce, tomato paste, chicken stock, and spices including chili powder, cumin, smoked paprika, and cayenne.
The filling is spooned into flour or corn tortillas, rolled up, and arranged in a baking dish coated with additional sauce. The remaining sauce and cheese are spread over the rolled enchiladas before baking at 375°F until heated through and cheese is melted. The enchiladas feature a balance of tender pork, melted cheese, and a smoky, flavorful sauce.
While the recipe includes slow cooker instructions for fresh pork, leftover pork may be used. The sauce blends mild spices with smoked paprika for a distinctive smoky character that complements the cheese and meat.
Ingredients
slow cooker pork
- 5 pounds pork tenderloin boneless roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon grapeseed oil
- 4 ounces beer your favorite
enchiladas
- 2 garlic minced, cloves
- 1, green chile 4-ounce can, diced
- 8 ounces Monterey jack cheese freshly grated
- 4 ounces cheddar cheese freshly grated, sharp, white
- 8 to 10 flour tortilla or corn tortilla
- cilantro lime for spritzing, for topping
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups chicken stock low-sodium
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/4 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- I included the directions here for the pork in the slow cooker, but you can obviously use leftover pork or make the pork a day or two ahead!
- Season the pork with the salt and pepper. Heat the oil over medium-high heat (my slow cooker does this, if yours doesn’t, do it in a dutch oven on the stovetop!) and add the pork, searing it on all sides. You want each side to be golden brown. Place the pork in the slow cooker and add the beer. Cook for 8 to 10 hours, or until the pork falls apart easily.
- Preheat the oven to 375 degrees F.
- To make the enchilada filling, add about 2 cups of shredded pork to a large bowl. Stir in the garlic, green chilis and half of the monterey jack and cheddar cheeses. Add 1/3 cup of the enchilada sauce. Stir to combine.
- Add another 1/3 cup of the sauce to the bottom of a 9×13 inch baking dish. Add the pork filling to the center of each tortilla and roll them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and both cheeses Bake for 30 minutes, until the cheese is golden and melted on top.
enchilada sauce
- Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
User Reviews
Overall Rating
5
You'll Also Love
