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Pulled Pork Enchiladas with Chile Verde Salsa Recipe

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Pulled Pork Enchiladas with Chile Verde Salsa image

 

This recipe for Pulled Pork Enchiladas with Chile Verde Salsa, by , is from Cravy's Cravings, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Cravy

Category:
Category:
 


Ingredients:  
Ingredients:  
1/2 cup white finely chopped onion
1 - 8 oz. pkg. cream cheese
3 cups shredded Monterrey Jack Cheese
1/4 tsp. white pepper
1/4 tsp. granulated garlic
3 cups of pulled (shredded) pork (recipe below)
1 cup of Salsa Verde
10-12 flour tortilla's

Directions:
Directions:
Pre-heeat oven to 350║
SautÚ the chopped onion until translucent in a little oil. Add the cream cheese and 1 can of cream of mushroom soup. Stir over low heat until cheese is melted and soup is well blended in the mixture. Now, add 2 cups of shredded Monterrey Jack Cheese; saving the other cup for topping. Continue stirring over low heat until cheese is melted. Add the pulled pork to mixture, and stir well.

Spoon 2 tablespoons of pork mixture onto tortilla. Place see side down in 9 x 13 in. baking dish.

Spoon Salsa Verde over the top of each enchilada coating from end to end - but not drowning the enchiladas. Top with shredded cheese.

Bake o 350║ until the cheese has melted and enchiladas are heated through.
 

Pulled Pork


Ingredients:  
Ingredients:  
2 -3 lb. boneless pork butt
Salt, pepper and garlic

Directions:
Directions:
Ok- this is really easy. Yes, they're are many ways to accomplish cooking this pork until it shreds with a fork or pull with your fingers.

My favorite way is cooking in an old fashioned pressure cooker but I realize most people are scared of those - hence why somebody made a killing coming up with the InstaPot. The pork can be slow cooked on a smoker too. The leftovers would make great enchiladas but I would never go through that much trouble to make enchiladas. I live in Mexico (2019) and I don't have a pressure cooker or InstaPot so here is how I made my shredded pork. Don't laugh. The pork came out fork tender.

In a 4-5 qt pot add pork butt - cut into large chunks- cover with water. Pork loves salt, lots of black pepper and garlic. Add to pot. Bring to a boil and then turn the fire down between low to medium heat and simmer (water should bubble) approximately 2 hours. Take a chunk out and see if it will shred - if not, continue to simmer another hour or till done.


Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
You can use store bought Salsa Verde or make my homemade Salsa Verde recipe found under appetizers. I add sour cream before serving. Put some Salsa Verde in a bowl in case extra sauce is needed.

To complete as a meal serve with black beans and rice.

 

 

 

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