I absolutely love to make enchiladas. You can do so many different things with them – change the filling, change the sauce, make more than one kind at once! This week I made some slow cooked pork and a homemade queso sauce to create Queso Pork Enchiladas – and they passed the no leftovers test!
My husband a similar dish for me when we were dating. His version used canned cream of chicken soup to make the queso. I have been determined to make my own sauces over the last year and finally nailed making a “cream of” anything. So I was able to recreate his recipe using homemade cream of chicken in the sauce to give it that thick and creamy texture. You could also use this queso recipes for other dishes – my kids like to just tear off pieces of tortilla and use it as a dip. It can even be used for a sort of fiesta mac & cheese!
If you want to kick up the heat you can definitely swap out the green chilies for a can of diced jalapenos. If everyone doesn’t want more heat, you can also just serve it with some taco sauce over the sour cream as well. I don’t usually do a side dish with the enchiladas – but Mexican Rice, Black Beans, or Pinto Beans are all good choices.
Now Let’s Get Cookin’!
Queso Pork Enchiladas
- Slow Cooker
- 24 Flour Tortillas Fajita Size
- 1½ cup Cheddar Cheese shredded
- 1 cup Sour Cream
For the Pork
- 2 lb Pork Roast
- 1 White Onion Diced
- 2 7 oz can Green Chilies
For the Queso
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 1 7 oz can Green Chilies
- 2 cup Cheddar Cheese shredded
- Prepare all of the ingredients.
- Add all ingredients for pork to slow cooker. Secure lid and cook on low for 8 hours (or high for 4 hours). When ready to make enchiladas, remove pork to a bowl and shred.
- Preheat oven to 350deg.
- In a sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
- While making sauce, begin building enchiladas. Place a small amount of cheese in center of tortilla and top with shredded pork. Roll up and place into a baking dish. Continue with remaining tortillas. *you can get 16 into a 13×9 baking dish and 8 into a 9×9 baking dish*.
- Pour queso over top of tortillas and sprinkle with remaining cheese. Place in oven and cook for 20 minutes. Serve 3-4 enchiladas per plate with a dollop of sour cream.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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