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Pork Enchiladas With a Verde Sauce

7 May. 2013 Posted by Hannah Mich

This is just a wonderfully yummy dish. I enjoy making mexican dishes, such as tacos and burritos. So, it is always exciting when I discover a new mexican dish. The spices on the pork compliment the lemony freshness of the verde sauce.

Ingredient List: 

1 tbsp of extra virgin olive oil
4 green onions sliced
2 cloves of garlic diced
1 pablano pepper diced (remove seeds)
2 jalapeno peppers diced (remove seeds)
1/2 cup of cilantro
1 leaf of kale chopped (stem removed)
1 tbsp of brown rice flour
3/4 tsp of salt
1/2 tsp chili powder
1/2 tsp cumin powder
2/3 cup of whole organic milk
1/4 cup of lemon juice (freshly squeezed)
3/4 to 1 lb of center-cut pork tender loin cut into strips
2 tomatoes diced
4 large tortillas (corn or flour)
1/2 cup of crumbled feta cheese


Sautee the peppers and green onions in the olive oil until tender
Sprinkle the 1/2 tsp salt and rice flour over the pepper and onion mixture
Turn off the heat and mix in the garlic, cilantro and kale
Let mixture cool, put in food processor with the milk and lemon juice until almost smooth in texture. (A little chunky is okay)
Set this mixture aside and pre-heat oven to 400 degrees
In the same pan used for the peppers, sautee the pork just until cooked through (approximately 3 minutes)
Sprinkle the pork with the remainder of the salt, chili powder and cumin
In a large greased casserole pan, lay down one tortilla.
Fill with a 1/4 of the meat and tomato and roll up with the seam side down. Repeat for the other three tortillas
Pour the verde sauce over the enchiladas
Cover the pan (lid or aluminum foil) and bake for 10 minutes
Remove from oven, sprinkle the feta cheese on top and place back in the oven uncovered for 5 to 10 minutes until the feta cheese is golden brown
Let rest for 5 minutes before serving

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