Angelo and I went to Denver this past spring, while our girls stayed behind at Granny and Grampy’s house (wahoo kids free weekend!). Before we went, we wanted to know what we should eat while we were there. I was surprised to find out that green chili is one of the main foods Colorado is known for. The first thing we did when we got off the plane was go straight to a restaurant famous for their own green chili recipe. It was SO delicious. It had pieces of pork, depths of dynamic flavor, beautiful green color, and it was SPICY. I don’t handle spicy food that well but this spicy was paired so perfectly with the right flavors that it worked.
Coming home, I really wanted to find a way to make green chili work for my family. My girls LOVE enchiladas and just a little spice, and so this recipe was born. I made my own version of green chili, then added sour cream and cheese and wrapped it up in tortillas covered in green enchilada sauce and more cheese. It makes me want to go back to Denver.
Green Chili Enchiladas
1 Tbsp oil
1 lb pork tenderloin, cut into one inch cubes
1 tsp salt
½ tsp pepper
1 tsp cumin
1 jar of salsa verde
¼ cup beef broth
1/3 cup sour cream
2 cups Monterey jack cheese, divided
1 15oz can green enchilada sauce
- Heat oil in wide sauce pan over medium high heat.
- Sprinkle salt, pepper, and cumin over pork pieces.
- Add pork pieces and sear on all sides for about 2 minutes (pan will be crowded but that’s okay, keep stirring.)
- Drain excess fat.
- Add salsa verde and beef broth. Simmer for 20 minutes.
- Preheat oven to 375°.
- Add sour cream and 1/3 cup Monterey jack cheese to pan. Stir until combined.
- Poor a ¼ of the can of green enchilada sauce on bottom of greased 9X13 pan.
- Assemble enchiladas. Fill tortilla with green chili, roll tight and place seam side down in pan. Repeat with 11 more tortillas.
- Poor rest of green enchilada sauce over tortillas, then sprinkle rest of cheese over top.
- Bake covered for 30 minutes and uncovered for 10 (or until cheese is golden).