Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce.
If only I could be covered in a blanket of cheese like this.
It would be oh-so perfect right?!
Maybe that should be my new years resolution. Start cheese installations. CHECK.
Two of my favorite things are making out in these photos. Pulled pork AND enchiladas… oh my word. It’s this time of year that I absolutely crave any sort of Mexican food (and Italian food too, which is weird since it’s my least favorite cuisine) but I think it has to be because everything else is all turkey, filet or ham. And potatoes and traditional dishes that I’m just DONE with.
Give me some cheesy, slightly spicy comfort food and I’m good to go.
So. The pork! I included the quick slow cooker recipe here for you just in case. You can make it a day or two ahead, the morning of, or even just make the pork for sandwiches or whatever you’d like! I use this amazing slow cooker that allows me to sear in the crock (you might have noticed in my vlogs before Christmas) and it’s so life changing that I’m using it more than I normally would.
If you don’t have a slow cooker, you can totally sear this on the stovetop and then roast it low and slow in your oven until the pork is falling apart.
The moral of the story is… it’s almost New Years! Pork is good luck! Let’s eat some pork and make 2017 lucky.
At least that is my excuse.
This enchilada sauce recipe is my all-time favorite. Hands down!
I can’t even come close to using any sort of sauce from a can (I did for years) anymore. It will seriously only take 10 minutes – maybe a FEW more if you’re not savvy in the kitchen, but it won’t be much) – and you can always make this ahead of time too if you’re having a party or whatnot.
P.S. if you are, please invite me.
HELLO. Can we talk about this meltiness?!
Speaking of New Years, I’ll be at home on the couch with some of my family and little chubbalove. We very rarely go out on NYE (and especially not now that Max exists) because I think that all of the food coming out of my kitchen is so much better than everywhere else on a busy, overpriced holiday night.
It also gives me another excuse to make a terribly obnoxious cheeseboard and well, you know that I live for that. I’m possibly also going to recreate these enchiladas because they were FREAKING AMAZING.
And yeah, maybe I should tone down the excitement in 2017, but when it comes to cheesy pork, I just cannot.
- 5 pounds boneless pork tenderloin roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon grapeseed oil
- 4 ounces your favorite beer
- 2 garlic cloves minced
- 1, 4-ounce can diced green chiles
- 8 ounces monterey jack cheese freshly grated
- 4 ounces sharp white cheddar cheese freshly grated
- 8 to 10 flour or corn tortillas
- cilantro for topping lime for spritzing
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/4 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I included the directions here for the pork in the slow cooker, but you can obviously use leftover pork or make the pork a day or two ahead!
Season the pork with the salt and pepper. Heat the oil over medium-high heat (my slow cooker does this, if yours doesn’t, do it in a dutch oven on the stovetop!) and add the pork, searing it on all sides. You want each side to be golden brown. Place the pork in the slow cooker and add the beer. Cook for 8 to 10 hours, or until the pork falls apart easily.
Preheat the oven to 375 degrees F.
To make the enchilada filling, add about 2 cups of shredded pork to a large bowl. Stir in the garlic, green chilis and half of the monterey jack and cheddar cheeses. Add 1/3 cup of the enchilada sauce. Stir to combine.
Add another 1/3 cup of the sauce to the bottom of a 9×13 inch baking dish. Add the pork filling to the center of each tortilla and roll them tightly, placing them next to each other in the dish. When finished, cover the tortillas with the remaining sauce and both cheeses Bake for 30 minutes, until the cheese is golden and melted on top.
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.