Description
The best way I’ve found to use up leftover green chile pork!
Ingredients
- 2 cups Leftover Green Chile Pork Or More If Desired (See Note)
- 8 ounces, weight Shredded Monterey Jack Cheese, Divided
- 1 can (10 Oz. Size) Green/Verde Enchilada Sauce
- 8 ounces, fluid Salsa Verde
- 12 whole Corn Tortillas
Preparation
Preheat oven to 350ºF.
In a bowl, combine pork and about 1/3 of the cheese. Because pork is already seasoned, you don’t need to add anything but the cheese.
Combine enchilada sauce and salsa verde in another bowl. I used an immersion blender to make it smooth, but you can skip this step.
Pour about 1/4 of the sauce into a 9×13 pan (I used a Pyrex dish). Shake pan to spread the saude. Wrap each tortilla around about 2 1/2 tablespoons of the meat/cheese mixture, and place seam side down in the pan. I usually can fit 8 in a row, and the other 4 in pairs along the side.
Pour the remaining sauce over the enchiladas. Sprinkle the rest of the cheese on top. Cover with foil, and bake for about 45 minutes (or until bubbly) removing the foil for the last 5 minutes. Serve with seasoned black beans.
Note: See the TK post by mcmom for Slow Cooker Green Chili Pork Tacos (in related blog link). I love this recipe, but 5 pounds of meat makes way too much for just two of us. So I freeze the leftovers in 2-cup batches. I had some that was getting old, but I wasn’t in the mood for tacos, so I came up with this. My kids and grandkids give it “two yums up!”
