Pork Enchiladas with Green Sauce

Name: Pork Enchiladas with Green Sauce
Yield: serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, coarsely chopped; 4 garlic cloves, finely chopped; 3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped; 3/4 cup water; Coarse salt and freshly ground pepper; 1 pound roasted pork tenderloin (see page 205), shredded; 1 cup frozen corn kernels (about 5 ounces), thawed; 12 corn tortillas (6-inch size); 2 cups coarsely grated white cheddar cheese (8 ounces)

December 22, 2011

Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)—one with Asian flavors, one with Mexican.

Recipe information

Yield
serves 6

Ingredients

2 tablespoons olive oil

1 large onion, coarsely chopped

4 garlic cloves, finely chopped

3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped

3/4 cup water

Coarse salt and freshly ground pepper

1 pound roasted pork tenderloin (see page 205), shredded

1 cup frozen corn kernels (about 5 ounces), thawed

12 corn tortillas (6-inch size)

2 cups coarsely grated white cheddar cheese (8 ounces)

Preparation

Step 1
Preheat oven to 450°F. In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion softens, 4 to 6 minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
Step 2
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine pork with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.
Step 3
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and ﬁll with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 9-by-13-inch baking dish. Top with remaining sauce, pork mixture, and cheese; cover dish with aluminum foil.
Step 4
Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsEnchilada Casserole Tomatillo Vegetable Pork Tenderloin Pork Meat Corn Cheddar Cheese Dairy Main Dinner Nut Free Weeknight Meals Oven Bake Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes