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PORK ENCHILADAS WITH SALSA VERDE

  • Prep Time
    30 minutes
  • Cook Time
    20 minutes
  • Serving
    6
  • View
    358

Ingredients

PORK ENCHILADAS

SALSA VERDE

    Directions

    Smoke a Boston butt according to the Golden Rule recipe on this site. Don't put bar-b-que sauce on it. Shred it and save it for these enchiladas!

    Step 1

    Make the Salsa Verde: Put the tomatillos in a pot of water, bring the water to the boil, and then simmer for 5 minutes.

    Step 2

    In your Kitchenaid, put the tomatillos, onions, cilantro, garlic, a little of the water that the tomatillos cooked in, lime juice and salt in the bowl. Puree for about 15 seconds.

    Step 3

    Pan fry the corn tortillas until pliable, about 10 seconds on each side. Fill each tortilla with pork and roll. Place in casserole. Smother with Salsa Verde. Sprinkle with Queso Fresco. Warm at 350 degrees for about 10 minutes until the cheese melts.

    Step 4

    Pour some of the thinned sour cream over the casserole. Sprinkle with chopped red onion and chopped cilantro.

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