Can I make the chile verde sauce ahead of time?

Yes. The roasted sauce keeps refrigerated for up to 3 days. Make it the day before and store in an airtight container for convenience.

What's the difference between Chile Verde and Chile Rojo enchiladas?

Chile Verde uses fresh tomatillos and green peppers for a bright, tangy sauce, while Chile Rojo uses dried red chiles for a deeper, earthier flavor.

Can I use store-bought rotisserie pork instead of carnitas?

Yes. Shredded rotisserie pork works as a substitute, though it will lack the richness of slow-cooked carnitas. Shred and warm it before filling tortillas.

Should I corn or flour tortillas for chile verde enchiladas?

Corn tortillas are traditional and complement the sauce well. Flour tortillas are softer but less authentic; warm either type before rolling to prevent cracking.

How do I know when the enchiladas are done baking?

Bake until the edges are bubbling and the cheese is melted, about 25–30 minutes at 350°F. The sauce should simmer gently around the edges.

Chile Verde Enchiladas with Pork Carnitas

Name: Chile Verde Enchiladas with Pork Carnitas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1/2 white onion, roasted; 5 poblano peppers, roasted; 2 jalapeños, roasted; 5 cloves garlic, roasted; 1.5 lbs tomatillos, roasted; 1/2 tsp ground cumin; salt, to taste; 1/4 cup water; 1/4 cup fresh cilantro; 1.5 lbs pork carnitas, cooked and shredded; 8-10 corn tortillas; 2 tbsp cooking oil, for frying tortillas; 1 cup shredded Chihuahua cheese; 1/4 cup Mexican crema, for topping; 1/4 cup grated Cotija cheese, for topping; 1 tbsp chopped cilantro, for garnish

CookOSBeta

Chile Verde Enchiladas with Pork Carnitas | CookOS

Ingredients

1/2 white onion, roasted
5 poblano peppers, roasted
2 jalapeños, roasted
5 cloves garlic, roasted
1.5 lbs tomatillos, roasted
1/2 tsp ground cumin
salt, to taste
1/4 cup water
1/4 cup fresh cilantro
1.5 lbs pork carnitas, cooked and shredded
8-10 corn tortillas
2 tbsp cooking oil, for frying tortillas
1 cup shredded Chihuahua cheese
1/4 cup Mexican crema, for toppingoptional
1/4 cup grated Cotija cheese, for toppingoptional
1 tbsp chopped cilantro, for garnishoptional

16 Ingredients

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Instructions

1
Roast the white onion, poblano peppers, jalapeños, garlic, and tomatillos until charred. You can also boil them if you prefer.
2
Add all the roasted vegetables to a blender.
3
Season with ground cumin, salt, and a little water to help it blend.
4
Blend until the sauce is smooth.
5
Add a handful of fresh cilantro to the blender and pulse a few times to combine. Set the sauce aside.
6
In a large skillet, add the cooked and shredded pork carnitas.
7
Pour about half of the chile verde sauce over the pork. Cover and let it simmer for about 15 minutes until the pork is soft and has absorbed the flavor.
8
While the meat is simmering, lightly fry the corn tortillas in a little oil until pliable.
9
Preheat your oven to 400°F (200°C). Pour a thin layer of the remaining chile verde sauce into the bottom of a baking dish.
10
To assemble, fill each tortilla with a sprinkle of shredded Chihuahua cheese and a generous amount of the chile verde pork mixture.
11
Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
12
Pour the rest of the chile verde sauce over the top of the enchiladas, ensuring they are fully covered.
13
Cover the dish with aluminum foil and bake for 10-15 minutes, until heated through and the cheese is melted.
14
Remove from the oven and top with a drizzle of Mexican crema, a sprinkle of grated Cotija cheese, and fresh chopped cilantro before serving.