A clean, yet hearty version of my favorite way to enjoy enchiladas.
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There’s really nothing like a good enchilada, amirite? While I will never turn down an enchilada of any form, enchiladas verdes are my go-to order at any Mexican restaurant and it is my favorite way to eat them. And, in my honest opinion, if you are going to make pork enchiladas, green sauce is the ONLY way to go.
Whenever we get a pork shoulder from my in-laws, I almost always use it to make my Basic Pulled Pork recipe, which is amazing for preparing meals for the week AND freezer meals for the days when meal planning is just *beyond* me. Plus, between the pandemic, flu season, and a new baby on the horizon, we’ll be going out to eat even less than we already do, so I made a few batches of these Shredded Pork Enchiladas Verdes and stashed the extras in the freezer. And honestly, when this baby comes I can guarantee you these will be one of the first meals to go!
Now, let me caveat this by also saying I am a sucker for convenience, so I used Siete Foods grain-free tortillas and green enchilada sauce. I haven’t perfected a homemade enchilada sauce yet, but you KNOW I’m working on one, and will share when I do! And while we enjoyed with some shredded Monterey Jack cheese on top, you can omit to make these bad boys paleo friendly.
One thing to note — Now, while I used my Basic Pulled Pork recipe, you can absolutely make these using store-bought pulled pork, but just know that you might not be able to find paleo friendly or Whole30 compliant pulled pork in the grocery store. If you are going to go the store-bought route, I like Del Real Foods Pork Carnitas.
Additionally, this recipe made 3 batches of about 6 enchiladas. I prepare and bake in batches of 6, because that seems to be the best amount for dinner for a family of 4. The other two batches went into the freezer, but if you DON’T want extras to go in the freezer, I recommend cutting the recipe quantities in half.
Have you made these? Let me know what you think or any questions you have in the comments below!
RECIPE (Serves 4)
INGREDIENTS:
- 1.5lbs pulled pork (see my recipe here)
- 3 packages Siete tortillas (I like the cassava flour ones best)
- 2 jars Siete enchilada verde sauce
- 1 medium white onion, diced
- 2 4oz. cans diced hatch chiles
- 1 tbsp. avocado oil
- 2 tsp. cayenne pepper
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. chili powder
- 1 package shredded jack cheese, for topping (omit for dairy-free)
- Cilantro, for topping
- Radishes, for topping
DIRECTIONS:
If you plan on cooking enchiladas after preparing, pre-heat your oven to 375.
Heat a large pot on medium high heat. Add avocado oil. Once oil is heated, add pork to the pan, along with the chopped onion, chiles, spices, and 1 jar of sauce. Stir to combine, and cook until everything is heated through and the onions are starting to look transparent, about 3-5 mins, and turn off the heat. One at a time, spoon some of the filling mixture (roughly 1/4 cup) into a tortilla, roll, and place in an 8×8 pan seam side down. Continue until the pan is full, or after about 5 or 6 enchiladas. Repeat for each batch. Evenly divide the remaining jar of sauce by 3, and use to pour over each batch of enchiladas, covering them completely.
If eating immediately, add your cheese topping (omit if you want to be paleo friendly/dairy free), and cook for 15 mins, or until the cheese bubbles and starts to brown on the edges.
If freezing, cover with foil, and pop into the freezer. To cook from frozen, pre-heat your oven to 375, and cook covered for 25 mins. Remove from oven and remove cover, add cheese, and cook for an additional 10-15mins until the cheese bubbles and starts to brown on the edges.
