Green Chile Swiss Enchiladas
While Hatch green chiles grow north of the Mexican border, New Mexican cuisine is rooted in traditional Mexican food.
Enchiladas are made in all kinds of shapes and sizes in Mexico.
For this variation, stuff corn tortillas with pork braised in green chile sauce and some Swiss cheese, and top it with a simple cream sauce for balance.
For the filling
6 cups green chile sauce
1 2-pound pork sirloin or shoulder roast
3 tablespoons vegetable oil
Salt and pepper
Dash of Worcestershire
For the enchiladas
12 corn tortillas
1 ½ cups grated Swiss cheese
1 onion fine diced
For the sauce
3 cups sour cream
1 ½ cups milk
2 teaspoons salt
2 teaspoons fresh ground pepper, preferably white
1 teaspoon toasted, ground cumin
• In a large soup pot, heat the oil over medium-high heat. Salt and pepper the roast.
• When roast is browned on all sides, deglaze the pan with a little Worcestershire, and add green chile sauce.
• Bring mixture to a boil, and reduce heat to medium or medium low. Maintain a low simmer for at least 45 minutes, up to 90 minutes.
• When the pork is cooked through, remove it from the sauce and place it on a cutting board and let cool.
• Make the sauce by combining all the ingredients and setting aside. The sauce should be thin enough to spread over enchiladas.
• Pull the pork apart in cubes and thick strands and mix with diced onion and grated cheese.
• Preheat oven to 350 degrees.
• Heat a skillet to medium-high heat and top with enough oil to cover. When oil is hot add one tortilla at a time and cook 3 to 5 seconds on either side and remove to a 9-by-13 casserole.
• Top the tortilla with a couple spoonfuls of the filling and wrap tightly. Repeat until tortillas are exhausted. Top enchiladas with any remaining mixture and a little more cheese if you like.
• Place in oven until cheese is melted, about 7 to 10 minutes. Remove and cover with cream sauce.
• Sprinkle with paprika and cilantro and serve with beans and calabacitas.
Source: Dave Cathey