Here I am sharing my pulled pork enchiladas with green chiles sauce today. Pulled pork is often in supply at our house since we smoke pulled pork regularly. These pork enchiladas verdes are loaded with leftover pulled pork, sour cream, and green chiles.
How to Prepare Pulled Pork Enchiladas with Green Chiles
My pulled pork enchiladas with sour cream sauce recipe starts with kitchen basic ingredients.
In a large skillet, I melt some unsalted butter over medium heat. Then, I whisk the flour into the butter and cook for about 1 minute. This is a step that you have to watch closely so the butter-flour doesn’t burn!
Next, I slowly whisk in the chicken broth. I cook the sauce over medium heat, whisking often until the mixture has thickened and is bubbly, about 3-5 minutes. At this point, I turn the heat off and allow the sauce to cool down for about 5 minutes before whisking in the sour cream and diced green chiles.
Then, I add two cups of shredded cheddar or Mexican cheese blend.
In a small bowl, I mix the pulled pork and one cup of Monterrey Jack cheese (or some other Mexi-blend cheese).
Next, I drop 1/3 cup of pulled pork and cheese onto the middle of eight flour tortillas. I like to use the fajita size Mission Flour Tortillas as they are thicker and hold up better to folding. I add 1/4 cup sauce on top of the pork on each tortilla.
Assembling Pulled Pork Enchiladas with Green Chiles
At this point, it’s time to start assembling the pork verdes enchiladas into the baking dish.
I roll the tortillas tightly and place them seam side down in a greased 9×13 baking pan.
The next step is to top the enchiladas with the remaining sour cream chiles sauce.
I sprinkle two more cups of cheese on the top of the enchiladas.
Finally, I put the pan, sprinkled with a bit of cilantro or parsley, in the oven at 350 degrees for about 20 minutes or until I see the edges of the tortillas are brown and the cheese has melted.
These are the best green chiles pork enchiladas with sour cream sauce!
What to Serve with Pork Enchiladas with Chiles
As far as side items for this pulled pork enchiladas with green chiles recipe, I like to serve Mexi-corn or slow cooker elote and a simple green salad. Also my post on side dishes for tamales work equally as well for this recipe. But chips work perfectly, too!
These things are big and hearty, and most people can eat no more than one or one and a half.
More Great Dinner Ideas
If you enjoyed this recipe, you might also like to try our creamy chicken and wild rice chili and our Panamanian arroz con pollol!
And for more pulled pork recipes, try our quick pulled pork chili verde and our pulled pork quesadillas!
Enjoy your pork enchiladas!
Pork Enchiladas with Green Chiles Sauce
Ingredients
- 3 tbsp Butter
- 3 tbsp All purpose flour
- 2 cups Chicken broth
- 4 oz Green chiles diced
- 1 cup Sour cream
- 3 cups Pulled pork pre-cooked and shredded
- 3 cups Monterey Jack cheese shredded
- 8 Tortillas fajita sized
- 1 tbsp Cilantro or parsley; for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
- In a small bowl, mix together the cooked pulled pork and 1 cup of Monterey Jack cheese.
- Evenly distribute the pork and cheese mixture down the center of each tortilla, then roll each one up and place seam-side down in the prepared baking dish.
- In a large skillet, melt the butter over medium heat. Whisk the flour into the butter and cook for about 1 minute.
- Slowly whisk in the chicken broth. Cook the sauce over medium heat whisking often until the mixture has thickened and is bubbly, about 3-5 minutes.
- Turn the heat off and allow the sauce to cool down for about 5 minutes, then whisk in the sour cream and green chiles.
- Pour the sauce over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese over the enchiladas.
- Bake uncovered for about 20 minutes or until edges of tortillas begin to turn brown and cheese melts.
- Garnish with cilantro or parsley.
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