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Green Chile Swiss Enchiladas

The Food Dude shares a recipe for enchiladas using seasonal green chiles from Hatch, N.M.
by Dave Cathey Published: August 22, 2012


• 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