Pork Enchiladas with Green Chiles Sauce

pork enchiladas with green sauce on a white rimmed plate

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This sour cream pork enchilada recipe is simple enough for a weeknight with ingredients such as leftover pulled pork, chicken broth, sour cream, and canned green chiles.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Latin American

Keyword: pork enchiladas verdes, pork enchiladas with green sauce

Servings: servings

Calories: 492kcal

Cost: $12

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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