If only I could be wrapped in a blanket of melted cheese like this.
Perfection, right?
Maybe my New Year’s resolution should be: start making cheese installations. CHECK.
Two of my favorite things are featured in these photos: pulled pork and enchiladas. This time of year I crave Mexican food (and oddly, some Italian), probably because the season is full of turkey, ham, and sides I’ve already had enough of.
Give me something cheesy, slightly spicy, and comforting and I’m happy.
About the pork: I included a quick slow-cooker method in the recipe so you can make it a day or two ahead, the morning of, or anytime. If you have a slow cooker that lets you sear in the insert, it makes things really easy. If not, sear on the stovetop in a dutch oven and then roast low and slow in the oven until the pork falls apart.
The moral of the story: it’s almost New Year’s—pork is good luck—so let’s eat pork and make the year ahead a lucky one. At least that’s my excuse.
This enchilada sauce is my all-time favorite—no more canned sauce for me. It takes about ten minutes to make and can be prepared ahead if you’re hosting. If you’re having a party, please consider inviting me.
Look at that ooey-gooey meltiness.
For New Year’s Eve I’ll probably be at home with family and our little one. We rarely go out on NYE—when you can make great food at home, why pay more for crowded restaurants? It’s an excuse to build an indulgent cheeseboard, and I’m likely to make these enchiladas again because they were so good.
Cheesy Pork Enchiladas with 10 Minute Smoky Enchilada Sauce
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Ingredients
Slow Cooker Pork
- 5 pounds boneless pork tenderloin roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon grapeseed oil
- 4 ounces your favorite beer
Enchiladas
- 2 garlic cloves minced
- 1 4-ounce can diced green chiles
- 8 ounces Monterey Jack cheese freshly grated
- 4 ounces sharp white cheddar cheese freshly grated
- 8 to 10 flour or corn tortillas
- cilantro for topping lime for spritzing
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/4 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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The pork directions below assume a slow cooker, but leftover pork works perfectly, and you can make the pork a day or two ahead.
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Season the pork with salt and pepper. Heat the oil over medium-high heat and sear the pork on all sides until golden brown. Transfer the pork to the slow cooker, add the beer, and cook 8 to 10 hours, until the pork shreds easily.
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Preheat the oven to 375°F (190°C).
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Make the enchilada filling by combining about 2 cups shredded pork with the minced garlic, diced green chiles, and half of the Monterey Jack and cheddar cheeses. Stir in 1/3 cup of the enchilada sauce.
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Spread another 1/3 cup of sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with pork mixture, roll tightly, and place seam-side down in the dish. Pour the remaining sauce over the enchiladas, sprinkle with the remaining cheeses, and bake 30 minutes, until the cheese is melted and golden.
Enchilada Sauce
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Heat a saucepan over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes. Add the chicken stock, tomato sauce, tomato paste, and spices. Whisk and bring to a simmer, then reduce heat and cook 5 minutes before using.
Did you make this recipe?
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Enchi besties.