Minutes Prep time: 30
Minutes Total time: 510
Servings: 4
Difficulty: easy
3 pounds boneless pork shoulder or butt, trimmed of fat and cut into 2-inch pieces
2 cups salsa verde (green salsa)
2 cans (10 oz each) Ro*Tel® Diced Tomatoes & Hatch Green Chilies
1 medium yellow onion, thinly sliced
PAM® Original No-Stick Cooking Spray
2 cups Pepper Jack cheese, shredded
1 cup shredded Mexican blend cheese
8 flour tortillas (8 inch)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 693 mg | 69% |
| Carbohydrate | 58 g | 19% |
| Cholesterol | 265 mg | 88% |
| Total Fat | 76 g | 117% |
| Iron | 6 mg | 36% |
| Calories | 1231 kcal | 62% |
| Sodium | 2349 mg | 98% |
| Protein | 73 g | 146% |
| Saturated Fat | 33 g | 166% |
| Sugars | 9 g | 1% |
| Vitamin C | 7 mg | 12% |
In large slow-cooker, add pork, onion, salsa verde, and cans of diced tomatoes & hatch chilies with liquid. Cover and cook on low for 8 hours, or on high for 5 to 6 hours or until meat shreds easily with a fork.
Preheat oven to 350°. Once pork is tender, shred with two forks. Reserve about 1 1/2 cups cooking liquid, then strain off and discard remaining cooking liquid. Heat reserved liquid in small saucepan over medium-low heat, reducing by half.
Spray large rectangular baking dish with cooking spray. Combine pepper jack and Mexican cheese blend in small bowl; reserve 1 cup for topping enchiladas. In a flour tortilla, sprinkle about 1/3 cup cheese mixture down middle, then top with about 1/2 to 3/4 cup shredded pork mixture. Roll tortilla tightly and place seam side down in baking dish. Repeat process until all tortillas are filled.
Reduce simmering cooking liquid by about half, making sure there is about 2/3 cup remaining. Pour liquid over enchiladas then top enchiladas with remaining 1 cup cheese. Bake in oven uncovered 15 to 20 minutes or until cheese is melted and enchiladas begin to brown slightly. Remove from oven and cool 5 minutes. Serve pork chile verde encchiladas.
For an extra zing, top enchiladas with additional salsa verde, hatch chile salsa, or fresh sliced jalapenos. To cool the heat, stir together 1/2 cup sour cream with a tablespoon of milk until smooth, then drizzle on top of enchiladas.
Pork Chile Verde Enchiladas
