Chile Verde Enchiladas Recipe - Allrecipes.com
  • READY IN hrs

Chile Verde Enchiladas

Recipe by  

"Mouthwatering pork filled enchiladas are baked in a spicy green sauce, and blanketed in Monterey Jack cheese."

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Original recipe makes 8 servings Change Servings
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Directions

  1. Rinse peppers and discard stems, seeds, and veins. Cut peppers into 1/4- by 2-inch pieces. Peel onions and cut into 1/4- by 2-inch pieces.
  2. Rinse pork, pat dry, and cut into 1/4-inch-thick slices not more than 2 inches long. Set a 10- to 12-inch nonstick frying pan over high heat; add meat and stir just until no longer pink, about 2 minutes. Pour from pan into a bowl. When cool enough to handle, in about 5 minutes, tear meat into strips about 1/2 inch wide.
  3. Meanwhile, add peppers, onions, broth, cumin, and garlic to frying pan. Stir often over high heat until liquid has evaporated and vegetables are lightly browned, about 10 minutes. Pour mixture into bowl with pork; add cilantro.
  4. Pour enchilada sauce into frying pan and add juices from meat mixture. In another bowl, blend milk with cornstarch until smooth, and add to enchilada sauce. Bring to a boil over high heat, stirring often. Remove from heat.
  5. Stack tortillas and enclose loosely in microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) just until hot, 1 to 2 minutes.
  6. Pour about 2 cups enchilada sauce mixture into each of 2 shallow casseroles (each 3 qt., about 9 by 13 in.). Turn 8 tortillas, 1 at a time, in sauce in 1 casserole and stack at 1 end. Distribute 1/16 of the pork mixture and 1 tablespoon cheese down center of each tortilla, 1 at a time. Roll to enclose filling; set tortillas, seam down and side by side, in sauce. Repeat to fill tortillas in remaining casserole.
  7. Pour remaining enchilada sauce over tortillas, coating them evenly.
  8. Bake, covered, in a 375 degree oven until enchiladas are hot (140 degrees to 150 degrees) in the center, 40 to 45 minutes. Uncover, sprinkle remaining cheese evenly over enchiladas, and bake until melted, 2 to 3 minutes longer.
  9. Serve with a wide spatula. Add salsa and salt to taste.
Kitchen-Friendly View
  • READY IN 1 hr 30 mins

Footnotes

  • Assemble through step 7 up to 1 day ahead; chill airtight.
  • Reprinted with permission of Sunset® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2003

My teenage son, my sweetie, and I loved this! I usually make homemade red enchilada sauce, but this was much tastier. This is the first I've used canned green sauce, but it has an authentic Mexican flavor. I used small green and red bells and pepper jack cheese--that gave it just the right amount of spiciness. Also, I used half the cornstarch, as the called-for amount seemed excessive--I was right! Served with a little sour cream and chopped avocado--enchilada heaven! This one's a definite keeper!

 
Most Helpful Critical Review
Sep 26, 2003

These were pretty good. I thought the onions and peppers should have been cut into smaller pieces and the green sauce could be added right out of the can instead of thickening. My husband really liked them.

 

10 Ratings

Sep 22, 2003

This was ok. I thought the sauce was a little thick. I think they would be better with regular green enchilada sauce.

 
Sep 22, 2003

I don't generally like Mexican food, but this was outstanding. My 5 year old son told me that this is the best thing he has ever eaten.

 
Jan 25, 2005

Great recipe and so easy to throw together! However, I used flour tortillas because I can't get the tender fresh corn tortillas like I could in Texas, and it was just as great without being soggy. Thanks for another tasty and more healthful recipe Sunset!

 
Feb 06, 2003

A little time consuming, but well worth it!

 
Sep 22, 2003

Awesome! I think it would also be just as good with flour tortillas.

 
Jul 10, 2004

This was good, but not great considering the time involved. If I make this again I will top with the White Cheese Sauce from this site.

 

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Nutrition

  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 600 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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