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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pulled Pork Enchiladas with Chile Verde Salsa Recipe

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This recipe for Pulled Pork Enchiladas with Chile Verde Salsa 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!


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 350º
Sauté 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 350º 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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