Tomatillo Pork Enchiladas

Tomatillo Pork Enchiladas

12 corn tortillas
2 cups cooked pulled pork
2 cups shredded Cheddar Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
½ cup tomatillo salsa (or your favorite salsa verde)

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the pork with 1 cup of the cheese. Place a couple spoon fulls of the pork mixture in each tortilla, roll up and place in the prepared pan.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Salsa Verde Tortilla Soup

As soon as I saw this Salsa Verde Tortilla Soup on The Barbee Housewife, it went onto our meal plan. Miss F is obsessed with salsa verde, so I knew it would be a huge hit in our house. And I was totally correct.  For the first time ever, Miss F tried avocadoes on her soup and she loved it.  I am known to be a bit of an avocado hog, so now I will have to buy an extra avocado whenever we have tortilla soup.  I usually give C a few slices and hoard the rest for myself.  I adapted the recipe a bit from the original because I never have cooked chicken and it was easy enough to cook and shred the chicken breasts while the soup cooks.  I am going to try this with traditional salsa as well, I bet it will be equally fantastic.

Salsa Verde Tortilla Soup

4 cups chicken broth
2 cups salsa verde
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 pound skinless boneless chicken breasts
1 can black beans, rinsed and drained
1 package frozen corn
1 cup shredded cheddar jack cheese
Tortilla chips
1 lime, cut into wedges

In a Dutch oven, stir together the chicken broth, salsa verde, cumin, chili powder, salt and pepper. Add the chicken. Bring the soup to a boil over medium-high heat, reduce heat to low, cover and simmer for 30 minutes. Shred the chicken with two forks, return to the pan. Stir in the black beans and corn, simmer for 5 minutes more. Serve topped with cheese and tortilla chips, with a lime wedge on the side.

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Enchiladas Suizas

I was instantly intrigued by the Enchiladas Suizas recipe from Recipes for Laughter.  I have always seen crema Mexicana in the dairy section of my grocer and I have always wanted to try it.  I ended up heavily adapting the original recipe, but I made sure to use the crema Mexicana and it didn't disappoint at all.  These enchiladas are deliciously rich.  I have included two alternate ways to cook the chicken, either in the crockpot or in the Instant Pot.  Either method works perfectly well, whichever is most convenient for you is the best choice.  Just be sure to choose to use crema Mexicana.

Enchiladas Suizas

1 pound boneless skinless chicken breasts
1 cup salsa verde

12 white corn tortillas
2 cups shredded Monterrey Jack cheese
¾ cup crema Mexicana
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 can green enchilada sauce

Instant Pot instructions:
Add the chicken and salsa to the Instant Pot. Set to “Poultry” for 10 minutes if using fresh chicken or for 30 minutes if using frozen chicken breasts. When the pressure has released, shred the chicken with two forks and return it to the cooking liquid.

Crockpot instructions:
Add the chicken and salsa to the crockpot, cover and cook on low for 4 to 6 hours. Shred the chicken with two forks and return to the cooking liquid.

Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Wrap the tortillas in a damp paper towel and microwave for 40 seconds. Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place in the prepared pan. Spread a tablespoon full of crema Mexicana on top of each rolled tortilla.

In a sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, whisking the whole time. Whisk in the broth and cook 1 minute. Add broth and whisk until smooth, heat for 5 minutes until thick and bubbly. Remove from the heat and stir in the enchilada sauce. Pour the sauce over the rolled tortillas and top with the remaining cheese. Bake for 20 minutes, then turn on the broiler and broil for 3 minutes or so to brown the cheese. Serve.

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Tomatillo Pork Roast

Not the prettiest of meals, but one of the tastiest. I served this simple pork roast with one of my favorite sides, Mexican Sour Cream Rice. I would have despised the rice as a kid, but now I cannot get enough.  Miss F loves anything with tomatillo salsa, I always have a jar on hand.  In fact, she had an extra little cup of it for dipping.  I also replaced the green chiles in the rice with tomatillo salsa, but that still didn't convince her to have any.  We enjoyed this pork roast sliced one night, then had it shredded in flautas the next.  I love anything that I can stretch over multiple meals, makes things much easier.

Tomatillo Pork Roast

1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
1 two pound pork loin roast
¼ cup tomatillo salsa

Preheat the oven to 375 degrees. Lightly grease a small roasting pan. Stir together the brown sugar, garlic powder, onion powder, chili powder, cumin, salt and cayenne pepper. Coat the pork loin with the spice mixture and place in the roasting pan. Spoon the salsa overtop of the roast. Roast for 1 hour, until the center of the roast reaches 140 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Slice and serve.

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Salsa

I am still looking for a tasty WARM salsa recipe. I tried this one out, it was so-so, a bit too much oil for my tastes. I really want to figure out what Pappasitos puts in their salsa. I could drink the stuff! This one was supposed to be a copy cat recipe for it, but it missed the boat.

Salsa

7 small tomatoes or 7 medium tomatoes
2 jalapenos, chopped
1/2 onion, chopped
1 tablespoon fresh cilantro, chopped
1/8-1/4 cup olive oil
1/2 teaspoon garlic
1/4 teaspoon comino
1/2 teaspoon salt
1/2 teaspoon black pepper

Using a food processor, process the tomatoes to a chunky puree, do not liquify.
In a large skillet or frying pan, heat the oil and add the peppers and onions. Saute until the onion softens and is clear 5-10 minutes. Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency. Serve warm with tortilla chips.

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