Yield: 4–6 servingsPlease don’t feel the need to make every part of this meal. Go easy on yourself and try just one of the sauces, if you’d like, or try the pork with a store bought green enchilada sauce. Or make them all. Go crazy! You know I’ll support that.
Red Enchilada Sauce:
2 Tablespoons extra virgin olive oil
3 cloves garlic, finely minced
2 Tablespoons finely grated onion
1 Tablespoon all-purpose flour
2 cups tomato puree
1 1/2 cups water
1 Tablespoon apple cider vinegar
3 Tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon cocoa powder
1 teaspoon cayenne pepper (optional, decrease/increase depending on how hot you like it)
1 teaspoon salt
3/4 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cinnamon
Monterey jack or pepperjack cheese, shredded
It’s best to make the sauce or sauces first because they require simmering time. The pork is pretty fast to throw together, so make that right before you’re ready to put it in the oven.
Green Enchilada Sauce:
- In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
- While the onions are sauteeing, combine the tomatillos, green bell peppers, jalapeno peppers, and cilantro in your blender. Process until smooth. Note that you might need to add a little broth to make it easier to blend, or alternatively, you can blend everything in batches.
- Pour the tomatillo mixture over the onions and garlic and add the broth, salt, pepper, and cumin. Simmer 15 minutes to an hour, depending on how thick you want it. A good way to make the sauce thicken faster is to turn the heat on high and let it boil uncovered.
- Heat olive oil in a medium saucepan over medium heat. Add in garlic and onion and saute for 2 minutes. Whisk in flour until well blended. Stir in remaining ingredients and bring mixture to a gentle boil, and then reduce the heat to low and simmer 20 minutes.
- Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotle chili powder, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add onions and sauté for about 4 minutes, or until tender. Remove from pan and set aside. Add 2 more teaspoons olive oil to the pan and add pork mixture. Sauté for 3–4 minutes or until no longer pink. Add pork to onions.
- Preheat oven to 350 degrees Fahrenheit. Spray 9×13 pan with cooking spray.
- Next step is to warm up the tortillas, so they are warm and pliable. Take a stack of tortillas and cover them with a damp paper towel and microwave for about 30–45 seconds until warm.
- Fill each tortilla with pork, shredded cheese, and some enchilada sauce. Fold in the edges, and place the enchilada seam-side down in the pan. Top with more enchilada sauce and cheese. If you are making 2 different kinds of enchilada sauce, alternate using the different enchilada sauces.
- Cook in the oven for about 10 minutes until the cheese is melted and the tortillas are more crispy. Let the enchiladas cool for a few minutes, and then serve with sour cream if you’d like!