July 13th, 2012

Green Chile Pork Enchiladas

Green Chile Pork Enchiladas



This giveaway is now closed.

The winner was Cori Hork (Comment #9).

To celebrate summer, I’m having a giveaway for a Nostalgia Electrics 4-quart electric ice cream maker, as shown below.  There are two ways to enter the random drawing, and if you do both of them, you will be entered twice :

1)  “Like” Winner Dinners on Facebook and then make a comment on this post telling me you did that.  If you’ve already liked Winner Dinners, all you have to do is make the comment to tell me.

2)  Subscribe to Winner Dinners email updates and then make a comment on this post telling me you did that.  If you’ve already signed up for the email updates, all you have to do is make the comment to tell me.

The winner will be chosen by random.org from the comments on this post.  To be entered twice, you will need to make two comments.  The deadline to enter is Monday, July 16th at 9:00 pm MDT.  The winner, who must reside in the U.S. or Canada, will be notified on Monday evening via email and will have 48 hours to contact me with their address, or a new winner will be chosen.

I love Mexican food of all kinds, but enchiladas have a special place in my heart.  I think it’s the way the sauce makes the tortillas nice and soft that makes them so irresistible to me.  I actually have three different recipes for enchiladas, and I love them all—cheese enchiladas, chicken enchiladas, and these Green Chile Pork Enchiladas.  I’ll be sharing the other two recipes in the future, but these are good to start with.  They are fantastic!  They’re very easy to make, but you’ll want to start them about 5 hours before you plan to serve them—only because the pork roast has to cook in the oven for three hours, and then the enchiladas themselves bake for almost an hour.  You’ll cook the roast in a Reynold’s oven bag.  Have you used them before?  If not, you’re in for a treat.  I use them all the time as they make for easy clean-up and the meat comes out nice and tender without drying out.


Preheat the oven to 325.  Put the flour in the Reynold’s oven bag and shake it around to distribute it.  Place the pork roast into the bag and set it inside of a shallow glass baking dish.  Sprinkle the garlic salt, cumin and oregano over the roast.  Top with the green chiles and onion slices.  Add the water to the bag.  Fasten the bag with the fastener and cut six slits in the top of the bag to allow the steam to escape.  Bake the roast at 325 for about 3 hours or until the pork is very tender.  Remove the pork from the bag, and place the liquid and vegetables in a large bowl.  Shred the pork and add it to the bowl.  Add the salt, pepper, pimentos, green onions, sour cream, and half of the cheese.  Mix well.

Preheat the oven to 350.  Pour 1/2 cup of the enchilada sauce into the bottom of a 9 x 13 glass baking dish.  If your tortillas were stored in the refrigerator, you will want to warm them in the microwave so that they will be more pliable.  Using a pastry brush, spread about 2 teaspoons of enchilada sauce on each tortilla.  Top each with about 2/3 cup of the pork mixture.  Roll up the tortillas and arrange them, seam side down, in the baking dish.

Top with the remaining enchilada sauce.

Sprinkle with the remaining cheese.

Cover the baking dish with foil.  Bake at 350 for 55 minutes or until the enchiladas are thoroughly heated.

Green Chile Pork EnchiladasServing Suggestion:  Serve with Spanish Rice.

Posted under Main Dishes, Mexican

27 Responses to “Green Chile Pork Enchiladas”

  1. I am already subscribed!

  2. I am a proud email subscriber and I absolutely LOVE your recipes. I would Love to make homemade ice cream for my family this summer!

  3. I liked you on facebook and get your emails. I want to win to celebrate my son coming home from his mission! wink wink!

  4. I like Winner Dinners on facebook!

  5. This is for the email update. :) I hope I win. I am new to your recipes and love them!!!

  6. Not entering the giveaway because I already have an ice cream maker, but just wanted to say these enchiladas look AWESOME – super delicious and the perfect Mexican dinner. Yum!

  7. I liked Winner Dinners on FB!
    And those enchiladas look delicious!

  8. I like you on FB!!

  9. I’m an email subscriber.
    Now I know what I want for dinner tonight!

  10. I like you on FB.

  11. I subscribed to your emails.

  12. I liked you on Facebook! What a fun giveaway. This would be to win!

  13. This looks so good. I am going to add it to my Mouth Watering Mondays post this Monday. Come on over to see it at http://www.noshingwiththenolands.com. Cheers, Tara.

  14. I am following you on FB.

  15. I subscribed.

  16. I liked you on facebook!

  17. We are looking forward to trying this. Love your web site. You make it simple for people like us. We always look forward to comments. Keep it up.

    Joe and Coni

  18. I subscribed to emails!

  19. Just subscribed!! And liked your page on Facebook! I am so excited for your giveaway! Me and my husband are! BTW, all your food looks amazing! Happy to have found your blog!

  20. Email subscriber.

  21. LIKED on Facebook!!!

  22. Laura, you have the most AWESOME recipes. Every one is a WINNER. Sure would like to start making my favorite ice cream with the new machine. Keep those fantastic recipes coming.

  23. I like you on Facebook.

  24. I subscribe to Winner Dinners email updates.

  25. I subscribed to email updates! Thanks for the giveaway!

  26. I liked Winner Dinners on Facebook! Those enchiladas look yummy. :)

  27. I liked you on facebook :)

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