There’s nothing more comforting than a cheesy, spicy pan of enchiladas right out of the oven. Whether it’s the amazing smell that fills your house as they bake, or the sight of the bubbling cheese as it melts over top of the enchiladas. There’s no doubt – enchiladas are one of my favorite comfort foods.
I won’t mislead you. This recipe takes a considerable amount of time to prepare. I know, I know – this is blog is about getting dinner on the table quickly. Stay with me here friends. . . . if you double (or triple your efforts) you will get more bang for your buck so to speak. What I mean by that is, intentionally purchase twice the amount of ingredients you will need, and make a double batch. One pan of enchiladas to eat now, and another to put in your freezer for a rainy day (my grandmother used that phrase a lot – I miss her).
The “secret sauce” for this pork enchilada recipe is just that, the enchilada sauce. Please don’t substitute a store-bought enchilada sauce in this recipe. It just won’t be the same. It is honestly very simple to make your own enchilada sauce. Boil your broth, add your ingredients, let the flavors develop for awhile, blend it all up with an immersion blender, and then simmer again. The flavors and intensity of this ancho chile sauce will surpass a store bought variety any day. In this recipe, I used dried ancho chile peppers but I’ve also used dried New Mexico chile peppers and the sauce turned out amazing. Once you get comfortable with the basics, experiment with using different dried peppers. It will change the flavor of the sauce just enough to keep things interesting. But really? How could you tire of enchiladas?
The enchilada filling is made of ground pork that has been flavored with cumin, ancho chili pepper and garlic. I threw in a jar of salsa, too, to keep the filling moist. Keep in mind that the flavor of the enchilada filling will vary based on the type of salsa you use. In this recipe, I used Frontera Chipotle Salsa, but any variety will work. If you want a heartier filling, purchase a chunky version. If you like a little spice, select a “hot” salsa. Enchiladas are easy like that – you can adjust the recipe according to whatever you are craving.
Once you’ve made the enchilada sauce and the pork filling, the rest of the recipe is easy. Roll that filling between delicate corn tortillas, place them in your pan and then cover them in a blanket of sauce and cheese and let your oven do the rest of the work.
I prepared a batch of these ancho chile pork enchiladas for some friends a few months ago, and they got the thumbs up. I hope you enjoy this recipe as much as they did. Enjoy!