Roasted Pork Enchiladas

Total Time:
7 hr 5 min
30 min
2 hr
4 hr 35 min

4 to 6 servings

  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 cup Salsa Verde
  • Salt and pepper
  • 1 recipe Roasted Pork and Caramelized Onion filling, recipe follows
  • 12 corn tortillas
  • 1 cup water
  • 1 teaspoon olive oil
  • 1/2 pound queso Fresco cheese, crumbled
  • 1 tablespoon chopped fresh cilantro leaves
  • Roasted Pork and Caramelized Onion Filling:
  • 1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/2 cup canned chopped green chilies
  • 1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack
  • Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.

  • In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

  • Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.

Roasted Pork and Caramelized Onion Filling:
  • Preheat the oven to 450 degrees F.

  • Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

  • Yield: about 3 1/2 cups

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4.2 18
The broth amount has to be incorrect. I made the sauce with the original amount and it was too thin. I got some more sour cream and put some of the original sauce in it. The filling is delicious- I think it would make good baked sandwiches. item not reviewed by moderator and published
I dunno why everyone's crying about the corn tortillas or switching to flour. Chef Lagasse's staff should have said, but even an amateur cook should know that corn tortillas require heating to be flexible. I just wrapped them up in paper towels and microwaved for 20 seconds. The corn flavor and texture is important to the taste of enchiladas, after all. The only changes I made were substituting fat-free sour cream and using 75% reduced fat cheddar for my health. I also omitted the cilantro, because my wife claims to be one of "those" people. I took away one star, because the sauce was a bit runny, but with enough cheese it didn’t cross my eyes one bit. Next time, I'll only use one cup of stock. Oh, I also used a leftover pork loin that I barbecued the night before. ¡Buen provecho! item not reviewed by moderator and published
This was easy and delicious! The next morning, I reheated a serving in a skillet and served it with a fried egg on the top. I might like it better as a breakfast. item not reviewed by moderator and published
Fanastic! I used flour tortillas and a mixture or left over pork combined with chorizo. What a hit! I only used 1/2 c of the chicken broth.... item not reviewed by moderator and published
Well I altered this recipe a lot due to others comments and it was PERFECT. I season, brown and then slow cook my pork in apple juice. My husband is allergic to poultry so I used a large can of Chile Verde sauce instead of chicken stock added the onion added lots of the cilantro and some garlic blended it husband hates onion so had to hide it. That was the sauce and the filling to mix in with the pork it was delicious. I guess it is quite far from the recipe but it turned out great. I also topped it with cheese yummmm!! I have made it several times now. item not reviewed by moderator and published
it's almost like there is a missing step for the sauce. I made a roux with 2tblsp of butter and flour, then added the broth and cooked that for a few until it thickened up some. next in goes the sour cream and salsa. Worked great. I love Emeril, but this sauce, as is, falls a little short. With the thickened sauce, everything came together nicely and it was a huge hit! item not reviewed by moderator and published
The recipe would have been half way decent if the sauce wasn't soupy. Next time i'll delete the chicken broth, use flour tortillas and forget the water.... item not reviewed by moderator and published
I made this tonight and it was really good. Based on prior reviews, and my own common sense; I did tweak it some. 2 cups of chix broth added to 1 cup sour cream and 1 cup Salsa Verde sounds way too runny. So I didn't use the chix broth at all. I added mushrooms to the caramelized onions. I used flour tortillas because they're easier to roll up. I also added some enchilada sauce to the top, as my hubby doesn't like an all white sauce. Finally, I found no use for the 1 cup water listed, so I didn't use it at all. It really turned fantastic. I only gave it 4 stars, because if I'd followed the recipe, I don't think it would have turned out well. item not reviewed by moderator and published
There is no way Chef Lagasse created the enchilada sauce recipe and here's why: if you follow the recipe using 2 cups of chicken stock along with 1 cup salsa verde you will never have a sauce consistancy, even when adding the sour cream. You will have soup! I'm also quite surprised that the others that rated this recipe didn't question the "1 cup of water" listed on the ingredients list for the sauce. There isn't a single direction for the use of the "1 cup of water". My guess was that we are suppose to place that "1 cup of water" in a pan and place it on the bottom of the oven to help keep the enchiladas moist? Why quess hugh. Chef Lagasse, someone on your team made an error in your name. The sauce is a failure. Also, you can't "tightly" wrap corn tortillas because they crack. The roasted pork and caramelized onion filling is a winner. I dumped the soupy enchilada sauce and I'll search this site for another. I will substitute flour tortillas in place of corn. item not reviewed by moderator and published
My wife does not like the traditional enchilada. So needless to say I have been searching for a cream sauce variation. This one is it. I made a couple of modifactions to the base recipe, primarily to the sour cream sauce. I felt the cream sauce was alittle too thin, I used 1 cup of chicken both versus 2 cups. I also simmered it in a sauce pan and added one tsp of corn starch for just alittle thickness. Outstanding! item not reviewed by moderator and published
I liked the flavor of this recipe. I wasn't too pleased when all the enchiladas became mush and melded together. I was concerned with all the liquid in the sauce, but none of the other reviewers had made comment. I think it was too watery. Could be that if I used fresh tortillas that they were already moist and didn't need to steam to soften. Will probably make a variation of this again, reducing significantly the amount of chicken broth in sauce. item not reviewed by moderator and published
These are the best! The closest to authentic I can get in Oklahoma is at home. I sometimes cheat tho and do the pork in the crock-pot. item not reviewed by moderator and published
I doubled this recipe and used a whole pork butt. I actually cooked the meat and onions in the crock pot for 10 hrs on low, then shredded the meat etc. I also added jalepenos to the onion/pork mix before putting in the crock pot! item not reviewed by moderator and published
This was an amazing recipe, I loved it. The only thing I did different was to heat the tortillas before rolling them. That way they did not break or split. Yummy Yummy. item not reviewed by moderator and published
This is a great blend of flavors and textures. Melts in your mouth! item not reviewed by moderator and published
I've made this recipe with chicken as well. It's very good. One thing to note though, I think the water ingredient is a typo b/c it definitely won't have much flavor with the addition of water. item not reviewed by moderator and published
I get requests for this all the time. It is simple enough to make the pork ahead, everything about it is delicious. It is a regular in my menu planning item not reviewed by moderator and published
First time I made it, I followed the recepie exactly. Then I mad some changes according to my tastes. Used flour tortillas instead of corn and used jack cheese instead of queso. Very good enchiladas. The best. item not reviewed by moderator and published
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