Chile Verde Pork Enchiladas |
Author: Nikki
These Chile Verde Pork Enchiladas are such a flavorful seasoned meal and will have everyone smiling at the dinner table. They have a creamy filling and saucy exterior. The pork is tender and infused with flavor.
- 2 Pounds pork stew meat, cut into bite size pieces
- 15 ounces green taco sauce, I use La Victoria
- 1½ Tablespoons minced garlic
- ½ cup chopped onion
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon Cayenne pepper
- 1 (4 ounce) can chopped green chilies
- ½ Tablespoon chicken bouillon
Filling
- 8 ounces cream cheese, softened
- ½ teaspoon salt
- 1 (15 ounce) can black beans, rinsed and drained
Remaining Ingredients
- 10 small flour tortillas
- 3½ cups shredded Mexican cheese blend
Slow Cooker Chile Verde Pork
- In your slow cooker add pork, green sauce, minced garlic, onion, pepper, salt, Cayenne, green chilies, and chicken bouillon. Cook for 5 to hours on high. (This is also a great instant pot recipe.)
Filling
- In a small mixing bowl combine cream cheese, ½ teaspoon salt, and black beans.
To assemble
- Preheat oven to 350 degrees F.
- Spray a 9x13 inch baking dish with cooking spray.
- Spread about 2 to 3 Tablespoons of the cream cheese/bean mixture lengthwise in the center of a tortilla.
- Spoon about ⅓ cup of the pork over the cream cheese.
- Sprinkle about 2 to 3 Tablespoons of cheese over the top of pork.
- Roll enchilada tightly and place in baking dish.
- Repeat this until you have filled each of the 10 tortillas.
- Pour the rest of the chili Verde sauce over the enchiladas and bake at 350 degrees F. for 25 minutes.
- Remove enchiladas from the oven and sprinkle the remaining cheese over the top of the enchiladas and then return enchiladas to the oven for another 5 to 8 minutes or until the cheese is melted.
- Serve with sour cream and guacamole.
Recipe by Chef in Training at https://www.chef-in-training.com/chile-verde-pork-enchiladas/
3.4.3177