These fast-fix enchiladas are packed with flavor. Hatch Peppers are the star of the show but the store bought pulled pork is a close second. Hatch Chile Salsa brings a savory bright kick to the dish. The simple avocado topping is vibrant, and provides the perfect cooling balance.
Hatch Chili Pulled Pork Enchiladas
1/4 cup canola oil
1 cup chopped yellow onion
1 tablespoon minced garlic
1 1/4 teaspoons kosher salt, divided
12 ounces Monterey Jack cheese, shredded (about 3 cups), divided
1/4 cup sour cream, plus more for serving
1 1/2 cups Hatch Chile Salsa, divided (see below)/or store bought green salsa and add chopped hatch chiles
*1 pound store-bought pulled pork, warmed and cut into bite-size pieces
8 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
*You could use rotisserie chicken
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. 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.
Heat oven to 350.
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 baking dish. Spread a little salsa in the bottom of the pan. Pour the remaining 1 cup Hatch chile salsa over tortillas; sprinkle with remaining 1 cup cheese. Bake in preheated oven until cheese is melted and browned in places, about 15-30 minutes.
Toppings: 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.
HATCH CHILE SALSA VERDE
Makes about 4 cups
4 cloves garlic
1/2 white onion
1 green onion
1/2 cup cilantro leaves
1 jalapeno
4–5 tomatillos
Juice of 1 lime
3 roasted hatch chiles (or 1 small can)
1 tsp cumin
2 tbsp white vinegar
Pinch salt and black pepper
Remove seeds from peppers. Roughly chop onions, pepper, and tomatillos
Add all ingredients to a food processor and blend until salsa consistency.
