Pork Verde Enchiladas
I don't know about y'all but this week was brutal! TGIF is an understatement - yeesh!
It might seem counter-intuitive, but even though on Fridays my heart says sunny patios, a pitcher of margs and a wild and crazy night out, the reality of Friday nights for me is quite the opposite: PJs, a movie and in bed by 10pm. The work week does a number on me!
So it's a good thing I keep delicious, and festive, dinners in my freezer for Friday nights like these. When my heart wants to party and toast to Friday, but my body says comfies and a calm, relaxing night in, freezer Pork Verde Enchiladas do the trick, and then some.
Whenever I make my spicy Dr. Pepper pulled pork (which is often. My boyfriend is a fiend for pulled pork), I love to throw together a pan of enchiladas to store in the freezer for a quick weeknight dinner. They're super simple to throw together and my spicy Dr. Pepper pulled pork goes quite well with Mexican food flavors, if I do say so myself.
The key to making delicious enchiladas at home, for me, is in the sauce. And I'm not even ashamed to admit that I don't make my own enchilada sauce from scratch. Though it's a bit of a splurge, I'm in love with Rick Bayless's enchilada sauce, especially the green variety for this very recipe. It's the best tasting store-bought ingredient around, my friends. Once you take a bite of these saucy, savory enchiladas, you'll forget it even came from a packet.
The best part about any homemade enchilada recipe is that they're totally customizable! If you have another type of leftover shredded meat on hand - my slow cooker chicken is always a tasty option - toss that in! As long as you have some juicy, shredded meat, a few chopped onions, melty Monterey jack and a good sauce, then it's going to be delectable. But go ahead and give this version a spin. Whether you're entertaining for a crowd, or ready for a Friday night in in your jammies, these are perfect for any fiesta.
Pork Verde Enchiladas
Ingredients
2 cups Dr. Pepper Pulled Pork (or equivelent!)
12-16 white corn tortillas
2 packages Fronterra green enchilada sauce
1/2 red onion, chopped
1 1/2 cups monterey jack cheese
2 tablespoons cilantro, chopped
1 avocado, sliced
2 tablespoons chopped cilantro
Sour cream and salsa for serving
Directions
Preheat oven to 375 degrees. Wrap tortillas in dampened paper towels and microwave for about 45 seconds to soften. Spread one package of enchilada sauce evenly in the bottom of a large casserole dish.
To assemble, add a heaping tablespoon (ish) of pulled pork to tortilla, top with a sprinkling of cheese and red onion. Roll tortilla up and place, seam side down, in casserole dish on top of enchilada sauce. Repeat until pan is full of enchilada rolls. Top with other packet of enchilada sauce and remaining cheese. Bake for about 30-40 minutes covered. Bake for another 10 minutes uncovered until cheese becomes golden and bubbly. Immediately top with chopped cilantro. Serve with sliced avocado and sour cream.
