{"id":54483,"date":"2024-10-18T15:59:59","date_gmt":"2024-10-18T15:59:59","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54483"},"modified":"2025-11-08T17:51:08","modified_gmt":"2025-11-08T17:51:08","slug":"one-pan-pork-enchiladas-verdes","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/10\/18\/one-pan-pork-enchiladas-verdes\/","title":{"rendered":"One-Pan Pork Enchiladas Verdes"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Mexican Cheese Blend &amp; Hot Sauce Crema<\/h3>\n<p>Mild, <span style=\"color: #008000;\">tomatillo-based<\/span> salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything\u2019s cooled with crema and scallion greens.<br \/>Prep: 5 Cook: 30<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">long <span style=\"color: #008000;\">green<\/span> <span style=\"color: #ff0000;\">pepper<\/span><\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">scallions<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp <strong><span style=\"color: #ff0000;\">hot sauce<\/span><\/strong><\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">TBS sour cream<\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">oz ground pork<\/span><\/li>\n<li><span class=\"quantity\">6-8<\/span><span class=\"ingredient-name\">flour tortillas<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS <strong><span style=\"color: #ff0000;\">southwest spice blend<\/span><\/strong><span style=\"color: #ff0000;\"><span style=\"color: #000000;\"> (see below)<\/span><\/span><\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz green salsa<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup Mexican cheese blend<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">cooking oil<\/span><\/li>\n<\/ul>\n<p><strong><br \/>Prep:<\/strong><\/p>\n<p>Heat broiler to high. Wash and dry produce.<\/p>\n<p>Halve, deseed, and thinly slice <strong><span style=\"color: #008000;\">green<\/span> <span style=\"color: #ff0000;\">pepper<\/span><\/strong> crosswise into strips. Trim and thinly slice <strong>scallions,<\/strong> separating <strong>whites<\/strong> from <strong>greens.<\/strong><\/p>\n<p><strong>Make crema:<\/strong><\/p>\n<p>In a small bowl, combine <strong>sour cream<\/strong> with <span style=\"color: #ff0000;\"><strong>hot sauce<\/strong><\/span> to taste. Stir in <strong>water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency. Season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p><strong>Cook pepper:<\/strong><\/p>\n<p>Heat a drizzle of <strong>oil<\/strong> in a large, preferably ovenproof, pan over medium-high heat. Add <strong><span style=\"color: #008000;\">green<\/span> <span style=\"color: #ff0000;\">pepper,<\/span><\/strong> season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Cook, stirring, until <strong><span style=\"color: #008000;\">green<\/span><\/strong> <span style=\"color: #ff0000;\"><strong>pepper<\/strong><\/span> is softened and lightly blistered, 5- to 7-minutes.<\/p>\n<p><strong>Cook filling:<\/strong><\/p>\n<p>Add a drizzle of <strong>oil, pork, scallion whites,<\/strong> and <span style=\"color: #ff0000;\"><strong>Southwest Spice Blend<\/strong><\/span> to pan with <strong><span style=\"color: #008000;\">green<\/span> <span style=\"color: #ff0000;\">pepper,<\/span><\/strong> season with <strong>salt<\/strong> and <strong>pepper.<\/strong> Cook, breaking up <strong>meat<\/strong> into pieces, until browned and cooked through, 3- to 5-minutes.<\/p>\n<p>Stir in 1\u20444 of the <strong>salsa<\/strong> (you\u2019ll use the rest in the next step), taste and season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Turn off heat, transfer filling to a medium bowl. Wipe out pan.<\/p>\n<p><strong>Assemble enchiladas:<\/strong><\/p>\n<p>Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to\u00a0 create enchiladas. Place, seam sides down, in pan used for filling.<\/p>\n<p>Top with remaining <strong>salsa<\/strong> and sprinkle with <strong>Mexican cheese blend.<\/strong><\/p>\n<p><strong>Finish &amp; serve:<\/strong><\/p>\n<p>Broil <strong>enchiladas<\/strong> until browned and bubbly, 3- to 4-minutes.<\/p>\n<p>Drizzle with <strong>crema<\/strong> and sprinkle with <strong>scallion greens.<\/strong> Serve.<\/p>\n<p><strong>Tip: <\/strong>Watch carefully to avoid burning.<\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>Southwest Spice Blend<\/strong><\/span><\/h3>\n<p style=\"text-align: center;\">1\u2153 TBS<\/p>\n<p>2 tsp garlic powder<br \/>\u00be tsp cumin<br \/>\u00be tsp <strong><span style=\"color: #ff0000;\">chili powder<\/span><\/strong><\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Mexican Cheese Blend &amp; Hot Sauce Crema Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything\u2019s cooled with crema and scallion greens.Prep: 5 Cook: 30 1long green pepper 2scallions 1tsp hot sauce 1\u00bdTBS sour cream 10oz ground pork 6-8flour tortillas 1TBS southwest spice blend (see below) 8oz green salsa \u00bdcup Mexican cheese blend salt &amp; pepper cooking oil&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/10\/18\/one-pan-pork-enchiladas-verdes\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[375,12],"tags":[128,411],"class_list":["post-54483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-complete-meal","category-pork","tag-ground-pork","tag-long-green-pepper"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/10\/PorkEnchilidasVerdes.jpg?fit=624%2C485&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54483"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54483\/revisions"}],"predecessor-version":[{"id":55595,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54483\/revisions\/55595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54484"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}