Enchiladas rock as comfort food and as a way to use up leftovers. Green sauce, red sauce, I don't care, I like them all. I made these enchiladas using some of that Tex-Mex smoked pork and a variation of that Green Chile and Cilantro Crema we recently made.
You don't have to make the Tex-Mex smoked pork but it sure adds to this dish. But if you are a barbecue dude with regular leftover smoked pork, you could use that. Us barbecue nuts almost always have some leftovers stashed away in the freezer somewhere. If you are lacking leftover pork, you can just buy some sauce free smoked pork from your favorite local BBQ dive.
For the cheese, we just used a 4 cheese Mexican blend. For the chiles, we fire roasted 1 poblano, 1 jalapeno, and 1 bell pepper but you can use 3/4 cup of whatever roasted chiles that you like. You can even use 6 ounces of canned chiles but fire roasting them yourself is WAY better.
We find this dish works best with two people. One person to dip the tortillas and the other person to stuff and roll them.
Fire Roasted Pork Enchiladas with Green Chile Cream SaucePublished 07/12/2016
- 2 cups Tex Mex smoked pork or other leftover pulled pork
- 2 1/2 cups shredded cheese
- 12 corn tortillas
- 3/4 cup fire roasted chiles (1 poblano, 1 jalapeno, 1 bell)
- 1 cup crema
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 tsp NMT fajita rub
- 1 Tbsp lime juice
- 1 tsp roasted garlic
- 1 shredded tortilla
- 1/4 cup cilantro
- Set up your grill for indirect heat and preheat it to 350°f.
- In a small pot over medium heat, combine the chiles, crema, chicken stock, fajita rub, lime juice, garlic, and tortilla pieces. Bring to a simmer and let cook for 5 minutes, stirring occasionally. Add the cilantro and smooth the sauce by processing it with an immersion blender or in a blender.
- Ladle one large spoonful of the sauce and spread around on the bottom of a casserole dish or half steam pan.
- One at a time, place each tortilla in the cream sauce to soften. This should only take 2-3 seconds a side. If the tortillas are stiff and break when you try to roll them, they need to stay in the cream longer (or turn up the heat). If the tortillas fall apart, they need to be in the cream for a shorter time (or turn down the heat).
- As soon as each tortilla is dipped, place a "shy 1/4 cup" of the pork and a "shy 1/4 cup" of cheese down the middle of the tortilla. Roll the tortilla up and place it seam side down in the pan. Repeat until finished.
- Sprinkle any remaining cheese over the assembled enchiladas and drizzle some of the remaining sauce. Reserve 1 cup of the sauce for serving.
- Place the casserole dish into your grill, close the lid and let roast for 30 minutes. Check the enchiladas at the 30 minute mark to see if the tops are golden brown. If not, recheck every 15 minutes. They should finish somewhere between 45 minutes and one hour.
- Serve by drizzling some sauce on a plate and placing 1 to 2 enchiladas on top.
Yield: 10-12 enchiladas
Note: When we first did this, we warmed the tortillas in cream by itself and then added the cream to the sauce once we were done. But then we realized it made more sense to just add the cream to the sauce to begin with and use the sauce to warm the tortillas. Either way works.
|Charring the chiles on my Big Green Egg Mini-Max. A poblano, 1 jalapeno, and a bell pepper give you right at the amount you need with a mild spiciness. Swap the bell out for another poblano and maybe 2 serrano chiles for more heat. The grate pictured is a small Craycort with the griddle insert in. I bought my Mini-Max from Mannix Pools in Winter Haven, FL.|
|Allow the sauce to simmer but don't let it come to a full boil or it will separate.|
|Spoon just enough to cover the bottom of the pan.|
|Since you are using leftovers, the pork will be cold. You don't need to warm it up, cooking in the oven will do that.|
|Roll the ends up so that they overlap and then put them seam side down in the pan.|
|You can roast the enchiladas as is once they are soaked but we like to cover them with more sauce so they cook extra tender and have more flavor.|
|And by a little I mean a lot :)|
|I cooked this batch on one of our Big Green Eggs. My indirect set up was a cast iron plate setter and a Craycort grate. You can find the cast iron plate setter at most Egg dealers or online at Smokeware.|
|This enchilada sauce recipe is fantastic and it rocks with the Tex Mex smoked pork. Make extras because they reheat very well.|
Great Americana BBQ Festival
There are still spots available for the Great Americana BBQ Festival on August 27th at Harlinsdale Farm in Franklin, TN.
- This is a KCBS, Jack Daniels qualifying event with a pro and backyard division.
- The total purse is $8,000 and they are accepting applications until July 31st or until the event reaches 60 teams.
- Power and water will be provided to the teams and checks will be available for pickup at the awards ceremony.
- TN distillers guild is providing a bourbon tasting area and music city roots will provide live music all day.
We can't attend this event but you should check it out. Nibble Me This BBQ team's next competition is next month at McMinnville, TN for Smokin' In McMinnville.
Check out KCBS for other BBQ contests in your area. Whether you compete as a pro, enter a backyard (amateur) division, serve as a certified BBQ judge, or just visit, competition BBQ is a fun sport to support.
[FTC Standard Disclosure] I received no compensation for this post.