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Pork Enchiladas with Green Chili Sour Cream Sauce

Pork Enchiladas with Green Chili Sour Cream Sauce

Pork Enchiladas with Green Chili Sour Cream Sauce

Somewhere in the riot of activity that surrounded Christmas, I suggested I make a large pork roast and vegetables in the crockpot.  We had planned to spend the day with family and the roast would feed 6 adults with leftovers.  Then I got the flu.  I made the roast and vegetables anyway and WAY underestimated how long the over 7 lb roast would take to cook.

My P.S. (Performs well during Stressful times/ hubby) suggested he pick up a couple of deli grilled chickens and they make a salad and some sides at his parents’ house.  I could go back to bed.  I turned the crockpot down to low and did just that.  I went back to bed and had nightmares about feeding hundreds of people with dozens of crockpots full of food nobody wanted to eat.  I woke up exhausted.  Not a very restful sleep after all!

The pork roast was done about 5 pm, not at noon as I had previously planned misjudged.  I let the roast cool a bit then shredded it with forks and refrigerated the pork in a container.  I put all of the vegetables (potatoes, carrots, celery, onions and sweet potatoes) into a second container in the fridge.  They’d be fast meals for a few days.

Place shredded roast pork in center of tortillas

Place shredded roast pork in center of tortillas

In spite of the flu torturing me for 5 very long days, we ate well.  I made a gravy of the drippings and we enjoyed our accidental bounty: me in very small servings and my P.S. happily devouring one of his favorite meals a few times.
Sprinkle with shredded or sliced Monterey Jack cheese

Sprinkle with shredded or sliced Monterey Jack cheese

We even had enough shredded pork to make this enchilada recipe I’d seen on Facebook recently.  Once I found it again after scrolling 100 miles down (don’t you hate that??)
Spray or grease baking dish and place tortillas in the dish as rolled

Spray or grease baking dish and place tortillas in the dish as rolled

I assembled the ingredients and made the sour cream sauce.  It was fast and easy!
In skillet melt butter and stir in flour. Cook several minutes then add chicken broth. Stir until it begins to thicken

In skillet melt butter and stir in flour. Cook several minutes then add chicken broth. Stir until it begins to thicken

I will note that I reduced the number of enchiladas from 10 to 6 (don’t you hate when using up leftovers creates MORE leftovers?).  I left the recipe with the original amounts for 10 enchiladas.
Add sour cream and green chilis

Add sour cream and green chilis

 I also had about 3/4 of a cup of the cream sauce leftover which was used on omelets a few days later.  That was delicious!  I’d vote this a two thumbs up recipe, it’s a delicious as it looks in the Facebook post.
Pour sauce over enchiladas and sprinkle with remaining cheese

Pour sauce over enchiladas and sprinkle with remaining cheese

Unfortunately I wasn’t able to get a link to an actual page where this recipe can be viewed.  The post was by Daily Recipes and was repeated and modified all over the internet. 
Pork Enchiladas with Green Chili Sour Cream Sauce

Pork Enchiladas with Green Chili Sour Cream Sauce

We loved the zippy sauce that with sour cream and no tomatoes was very different than our usual enchilada recipe.  My P.S. loved it so much the leftovers disappeared to never be seen again!

Pork Enchiladas with Green Chili Sour Cream Sauce

Pork Enchiladas with Green Chili Sour Cream Sauce

Pork Enchiladas with Green Chili Sour Cream Sauce
10 soft taco shells
2 cups cooked and shredded pork (or chicken)
2 cups Monterey Jack cheese; shredded  (I had a brick of cheese I sliced instead)
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350°F. Grease or spray a 9 x 13-in pan or comparable baking dish.  (My dish was smaller because I only made 6 enchiladas)
 
Mix pork or chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a skillet over medium heat melt butter and stir in flour.  Cook 1 minute.  Add broth and stir until smooth and thick and bubby.
 
Stir in sour cream and chilies. Do not boil or sour cream will curdle.
Pour over enchiladas and top with remaining 1 cup of cheese.  (I read wrong and added the rest of the cheese to the sauce.  It was still great!)
 
Bake for 22 minutes then turn oven to broil for a few minutes to brown the cheese.
3-4 servingsTiara Logo
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8 thoughts on “Pork Enchiladas with Green Chili Sour Cream Sauce

  1. Yummy. This looks so good. I just discovered your blog and do glad I did. Going to make your pork enchiladas. My family will definitely dig them! Thanks.
    -Elizabeth

    Liked by 1 person

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