Okay, I’ve been asked for this recipe probably only slightly less times than the Cinnabon Cinnamon Roll recipe- and judging by my links, I know a lot of you are using that one! These were delivered tonight to a friend’s family as a service, so we didn’t actually get to eat them here, but someone did! I hope they liked them as much as we do.
Sour Cream Enchiladas
- 1 package of cream cheese, softened
- 1- 16 oz tub of sour cream
- 1 can of condensed cream of chicken soup
- 1 can diced green anaheim chilis
- 1 whole bunch of green onions, chopped
- 2 cups shredded cheese
- 1 can black olives, sliced
- 1 can black beans, drained well
- salt and pepper
- 1 package 8-10″ flour tortillas
Mix everything together, reserving 1 cup cheese for topping. Fill tortillas and roll into enchilada shape and place in a 9 x 12 baking dish. Spread remainder of filling on top of enchiladas and top with rest of cheese and maybe some extra green onion, if you’ve got any left.
Bake at 350* for 30-40 minutes until cheese is bubbly and everything looks toasty and good.
That’s it. Enjoy!
Easy Chile Verde Pork
This one is… simply divine. It’s a classic dish, but I’m not sure how classic my preparation is- it’s cheap and quick but it sure works well! Look for a lean pork roast– sometimes I use tenderloin– at the market. You don’t want something with much fat for this version, as you’re not going to cook it all night (I have a recipe to do that if you ever want it). It’s easier to cut into cubes if you freeze it for an hour or so, by the way.
- Pork roast, whatever size your family needs. Better to have too much, I say.
- a few garlic cloves
- salt and pepper
- 1 tsp cumin
- 1 cup or so orange juice
- 1 lime, juiced
- 1 can green enchilada sauce
- 1 can or several fresh tomatillos
- 1 onion diced
The night before, cube up the pork and seal in a zipper-top bag with the spices, orange and lime juice. Refrigerate overnight.
Drain the meat and place in a heavy stockpot or (even better!) cast iron dutch oven. Pour green enchilada sauce over the top, add diced onions and tomatillos (whichever kind you use) and start simmering, keeping covered. If the sauce starts to reduce too much, add a little water or chicken broth. Cook for 2 hours or so, and the pork will be falling-apart tender, and the sauce will be thicker and delicious. Eat by itself, or in simple street tacos or burritos.
13 thoughts on “Easy Recipes: Sour Cream Enchiladas + Chile Verde Pork”
was going to type something here but my drooling ruined the keyboard 😀
Aw Mo! You’ve sat in my kitchen eating these with me! What’dya have to go and move for, huh? 😉
I’ll have to give that chile verde pork a try. It looks and sounds so good!
I LOVE your enchiladas…they are a favorite in our house.
I cannot wait to try your pork…yum!
Wish I was there sharing them with you.
Have a good day!
Kellie- yeah, this is a simpler version of the recipe I posted a while ago. Glad you guys like them!
OK, I know these aren’t as good as yours, BUT, we throw a pork loin in the crock pot, cover it with salsa verde, and BAM, 10 hours later — yummy pork tacos! It’s the lazy version!
Mel, that’s totally a good (and tasty) way to do it too!
We’re having the missionaries for dinner on Sunday, so I decided on a burrito bar. This pork recipe looks really good. Thanks for sharing.
My Easy Chile Verde Pork is the following: pork + 1 jar of Herdez Salsa Verde (do NOT use La Victoria). Put in crock pot, cook. Done. 🙂 This sounds 10x more delicious though! I can’t wait to try it.
I use the Herdez too, SB2!
Oh usually I do dice an onion in there too.
You neglected to say what size cans to use. Can I go with the 28 oz enchilada sauch and the 12 oz. tomatillos?
I use whatever I’ve got on hand. If the roast is big, and only have a small can, I add extra tomatillos and chicken broth. It’s a recipe it’s okay to wing it on.
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