Sweet Pork Enchiladas with Roasted Green Chile Tomatillo Salsa

 


 

You can probably tell by how much of it I post on this blog, but I absolutely love Mexican food.  I am starting to think I should rename the blog Pink Burrito.  Yes, I said burrito and not taco :) .  Jav loves Mexican food too, which make it easy to please him with my cooking.  I don’t think he ever met a taco that he didn’t like.

It is also fairly easy to prepare and simple to make healthy and low-calorie with a few substitutions.  The key to this recipe is making your own salsa.  I personally am not a big fan of any jarred salsa since it is so easy to make.  But, if you really feel like you want a shortcut, then go ahead and purchase a salsa verde to substitute for the green chile tomatillo salsa in the recipe. However, please don’t tell me about it.  It will make me sad.

The sweetness of the pork contrasts well with the sharpness of the cheese and salsa in this recipe.  To make it healthier than your average enchi,  I used low-fat cheese and purchased a package of low-fat pork sirloins from Costco.  It is a very lean cut of meat with only about 100 calories per 4oz serving.  Plus it is yummers when cooked in the slow cooker!  I would recommend putting the pork in the slow cooker in the morning and letting it cook for 6 hours or up to 10 on low if you need to leave the house.  It will do its magic while you are away!

Sweet Pork Enchiladas with Roasted Green Chile Tomatillo Salsa


Pork

2lb Pork Sirloin Roast

1 Cup Roasted Green Chile and Tomatillo Salsa (Recipe below)

2 Cups Orange Juice

½ Cup Brown Sugar

1 Tablespoon Cumin

1 Tablespoon Chipotle Chile Powder or regular Chile Powder

Put all ingredients in the slow cooker and cook on low for 6-10 hours.  Once cooked, remove from cooker.  It will just fall apart like this if cooked enough.

Shred with two forks.

For extra sweetness and flavor, add the shredded pork back in the slow cooker and cook in the juices for about 20 more minutes on low.  Drain juices and set aside.

Enchiladas

12 Corn Tortillas

1 Can Fat Free Vegetarian Refried Beans

1 Cup 2% Shredded Mexican Cheese (I used Kraft)

Shredded Pork (Recipe above)

Roasted Green Chile and Tomatillo Salsa

Preheat oven to 400.

Cover bottom of casserole dish with a thin layer of green chile salsa. 

Place one tortilla in dish and rub bottom in the salsa. 

 Spoon 1-2 Tablespoons of the refried beans onto the tortilla.  Place 1 oz of shredded pork on top of beans.

 

  Roll up.  Repeat process until all tortillas are used. 

Cover all of the enchiladas with remaining salsa (or less) depending on preference.  Sprinkle with cheese. 

 Bake for 20 minutes until cheese is melted and bubbly.

Roasted Green Chile and Tomatillo Salsa

2 Pasillo Peppers (These are mild)

10-12 Medium Tomatillos peeled

1 Jalapeno seeded and deveined

½ White Onion cut into chunks

1 Clove Garlic

Couple of Handfuls of Cilantro

Juice of ½ Lime

1 Teaspoon Salt

Roast peppers and tomatillos on the BBQ over medium heat.

 I only roast the tomatillos for about 5 minutes turning halfway through.  They should look like this when done.

I roast the peppers for 8-10 minutes until the skin turns completely black. 

 Remove from heat and let cool.  Rub and Peel off the charred skin.  It should come off fairly easily. 

 Cut off stems and remove seeds.

Add peppers, tomatillos, onion, garlic, cilantro, lime and salt to the blender. 

Blend until smooth. 

If you want it more chunky then do this in a food processor and pulse into rough chunks.  I like mine smooth.  Keep tortilla chips nearby for tasting. 

 It might need more salt…add more if necessary after tasting.   Chill in fridge to let flavors marry.

Enjoy!

Love,

Lindzee

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  1. Crissie’s avatar

    Um, I’m sorry. This is just rude. This looks amazing. Why wasn’t I there. haha. I kid. Looks SO good. I will definitely try this!

  2. Crissie’s avatar

    Pink taco. hahahahahah

  3. maki’s avatar

    Delicioso . . . and I couldn’t agree more with making your own salsa.

  4. Christene {WhipperBerry}’s avatar

    Oh my yumminess! This looks HEAVENLY, so simple and absolutely delicious! I can’t wait to try it. Many thanks to Kim from the celebration shoppe for sending me your way! Now I’m ready for Cinco De Mayo!