Baked Enchiladas Filled with Slow-Cooked Pork
Taking a Shortcut with Tasty Slow Cooker Pulled Pork Enchiladas
Every now and then, the slow cooker is the key to easy, one-pot meals. And that's just what these heavenly enchiladas are, a detour on a longer gastronomic adventure: Pork shoulder, dried chiles, and tomatoes slow-cook for up to 10 hours, morphing into an unforgettable filling that's wrapped in sauce-drenched tortillas and baked beneath a mountain of cheese. Serve on a laid-back Sunday afternoon with a refreshing jicama and orange salad and a pitcher of hibiscus water or brew.
Giving You the Low-Down:Cook the pork shoulder up to two days ahead of time, let it cool and refrigerate it along with the cooking liquid. Skimming the fat after it solidifies is a breeze, and assembling and baking the enchiladas will take no time at all.
For a meat-free twist, check out our classic cheese enchilada recipe, or discover even more innovative ways to repurpose pulled pork beyond sandwiches.
🌮 ⏱️- Portion: 10 (7-inch) tortillas- Difficulty: Easy Peasy- Estimated Time: 1 hr 35 mins (plus 8-10 hours in the slow cooker)- Active Time: 1 hr 35 mins
Ingredients (16)
- 2.5-3 lbs Pork shoulder
- 2 large tomatoes, halved
- 10 dried New Mexico chiles, seeds and stems removed
- 6 dried Arbol chiles, seeds and stems removed
- 2 tbsp cider vinegar
- 1 cup water
- 1 cup cilantro leaves and stems
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano
- 1 tsp salt
- 10 (7-inch) tortillas, flour or corn
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, for serving (optional)
Instructions
- Throw it All in the Slow Cooker: Add the pork shoulder, tomatoes, dried chiles, vinegar, and water to the slow cooker.
- Slow Cook to Perfection: Cook on low for 8-10 hours or until the meat is tender and falls apart easily.
- Prepare for Assembly: Carefully remove the cooked pork from the slow cooker and shred it with two forks. In a separate bowl, skim the fat from the cooking liquid. Set the shredded pork and skimmed liquid aside.
- Blend the Sauce: Transfer the chiles, cilantro, onion, garlic, cumin, oregano, and salt to a blender with 1 cup of the skimmed liquid. Blend until smooth.
- Marry the Filling and Sauce: Combine 3/4 cup of the sauce with the shredded pork.
- Preheat Your Oven: Preheat your oven to 350°F (175°C).
- Dip and Wrap: Dip each tortilla in the remaining sauce, coating both sides, then lay it on a flat surface. Fill each tortilla with the pork filling and roll it up.
- Bake to Perfection: Arrange the filled tortillas seam-side down in a 9x13-inch baking dish, evenly distribute the remaining sauce over them, and top with cheese. Bake for 20-25 minutes or until hot and bubbly.
- Serve: Let the enchiladas rest for 10 minutes before serving, top with sour cream (if using), and garnish with chopped cilantro.
🍽️ Pro Tip: Remember to save some of the cooking liquid to use as a base for the sauce!
Bonus Recipes:- Jicama and Orange Salad: Refreshing, zesty, and full of vibrant flavors, this salad is a fantastic pairing for your enchiladas.- Hibiscus Water (Agua de Jamaica): This lightly sweet, floral, and refreshing beverage is an excellent complement to your meal.
- The shredded pork used in these enchiladas can also be categorized as an uncredited dish, as it can be repurposed beyond sandwiches, such as being used in baking recipes like these enchiladas.
- In the preparation of these enchiladas, the stems of cilantro and dried New Mexico chiles are removed, while the stems of the tomatoes are left intact during the slow-cooking process.
- When assembling the enchiladas, consider serving them with a side of nutrition-rich recipes, like the jicama and orange salad, for a well-rounded meal.
- The final step in preparing the enchiladas involves crediting the dish by garnishing it with chopped cilantro, emphasizing its authentic Mexican flavors. The 4fb3da7ebf38e501c560b0817aa53ff4 reference seems to be unrelated to the given text and recipe, and could potentially be an identifier or link to another source or recipe – perhaps related to crediting the recipe or providing more information about its origin.
