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Mexican | |
| 1/4 cup canola oil 1 cup chopped yellow onion (from 1 medium onion) 1 tablespoon minced garlic (about 3 large garlic cloves) 1 1/4 teaspoons kosher salt, divided 1 tablespoon apple cider vinegar 12 ounces Monterey Jack cheese, shredded (about 3 cups), divided 1/2 cup sour cream, plus more for serving 1 1/2 cups Hatch Chile Salsa, divided 1 pound pulled pork (you can use the store, but do it yourself to make this even better) 8 (8- to 8 1/2-inch) flour tortillas, warmed 1 medium avocado, chopped 1/4 cup loosely packed fresh cilantro leaves and tender stems 1/4 cup salted roasted pepitas 1 tablespoon olive oil 1 teaspoon fresh lime juice | |
| Step 1 Preheat broiler with oven rack 6 inches from heat. Heat oil in a large skillet over medium-high. Add onion, garlic, and 1 teaspoon salt. Cook, stirring often, until onion begins to brown, about 10 minutes. Stir in vinegar, and cook 1 minute. Add 2 cups cheese, sour cream, and 1/2 cup Hatch chile salsa, and stir until smooth. Fold in pork, and cook, stirring occasionally, until mixture is hot but not bubbling. Step 2 Spoon about 1/3 cup pork mixture down middle of each tortilla, and roll up. Place seam side down in a lightly greased 13- x 9-inch broiler-safe baking dish. Pour remaining 1 cup Hatch chile salsa over tortillas; sprinkle with remaining 1 cup cheese. Broil in preheated oven until cheese is melted and browned in places, about 3 minutes. Let stand 5 minutes. Step 3 While enchiladas stand, stir together avocado, cilantro, pepitas, olive oil, lime juice, and remaining 1/4 teaspoon salt in a small bowl. Spoon over enchiladas, and serve with additional sour cream. | |
Unrated | |
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