AuthoradminThis smoked pork enchilada is next level and is guaranteed to be added to your normal meal rotation!
This recipe is a 3 Step Process:
1. Smoking the Pork
2. Making the Enchilada Filling
3. Making the Enchilada Sauce (to pour on top)
4. Baking the Enchiladas
We recommend Corn Tortillas for this recipe, but flour tortillas work as well.
It helps if you heat the corn tortillas on each side medium heat for 30 seconds. It makes the process or rolling easier and ensures they wont' break.
We recommend getting a 8 - 12 pound Bone-In Pork Butt. Pork Shoulder will also do. If you are only making one batch of these, you only need 4 pounds meat, but if you are going through the trouble to smoke a pork butt, do it right and do a big one. You can always use the rest of the meat for more enchiladas or other recipes.
Follow the Flaming Rooter BBQ Method of smoking your Pork Butt here: https://www.flamingroosterbbq.com/flaming-rooster-pork-butt-pork-shoulder-recipe/
After the pork shoulder is done, bring it inside, unwrap it and let it rest while you are making the filling and sauce.
In a large pan, add the butter and white onions. On medium heat, stir occasionally for 5 minutes.
Still on medium heat, add the chopped garlic. Saute for 2 minutes.
Now add the rest of the Enchilada Filling Ingredients. Turn off the stove and mix well.
Now that the pork should has rested, using bear claws or 2 forks, pull the pork apart.
Now take the pork and cut it into smaller pieces so it can mix in well with the filling. The recipe calls for 4 cups of chopped pork.
Combine the 4 cups of chopped pork and the filling mixture from the stove top. Mix well.
Now add the enchilada filling to the tortillas and spread evenly in the center. Use about 2.5 tablespoons of the filling per enchilada.
Roll it tight and put in your baking pan.
NOTE: For a full batch of enchiladas use a 9" x 13" baking pan.
Roll the tortilla tight around the filling and put in your baking pan.
NOTE: For a full batch of enchiladas use a 9" x 13" baking pan.
In a large measuring cup or bowl, mix all of the Enchilada Sauce ingredients.
With a large spoon, GENEROUSLY pour the Enchilada Sauce on top of the rolled tortillas.
Sprinkle a layer of cheddar cheese on top of everything.
Heat the over to 350 degrees. Cover the pan with Tin foil.
Bake covered for 17 minutes.
Remove the foil and put back in the oven.
Back 15 more minutes.
Broil on high for 2 minutes to crisp up the top of the enchiladas.
Serve and enjoy!
Ingredients
Directions
This recipe is a 3 Step Process:
1. Smoking the Pork
2. Making the Enchilada Filling
3. Making the Enchilada Sauce (to pour on top)
4. Baking the Enchiladas
We recommend Corn Tortillas for this recipe, but flour tortillas work as well.
It helps if you heat the corn tortillas on each side medium heat for 30 seconds. It makes the process or rolling easier and ensures they wont' break.
We recommend getting a 8 - 12 pound Bone-In Pork Butt. Pork Shoulder will also do. If you are only making one batch of these, you only need 4 pounds meat, but if you are going through the trouble to smoke a pork butt, do it right and do a big one. You can always use the rest of the meat for more enchiladas or other recipes.
Follow the Flaming Rooter BBQ Method of smoking your Pork Butt here: https://www.flamingroosterbbq.com/flaming-rooster-pork-butt-pork-shoulder-recipe/
After the pork shoulder is done, bring it inside, unwrap it and let it rest while you are making the filling and sauce.
In a large pan, add the butter and white onions. On medium heat, stir occasionally for 5 minutes.
Still on medium heat, add the chopped garlic. Saute for 2 minutes.
Now add the rest of the Enchilada Filling Ingredients. Turn off the stove and mix well.
Now that the pork should has rested, using bear claws or 2 forks, pull the pork apart.
Now take the pork and cut it into smaller pieces so it can mix in well with the filling. The recipe calls for 4 cups of chopped pork.
Combine the 4 cups of chopped pork and the filling mixture from the stove top. Mix well.
Now add the enchilada filling to the tortillas and spread evenly in the center. Use about 2.5 tablespoons of the filling per enchilada.
Roll it tight and put in your baking pan.
NOTE: For a full batch of enchiladas use a 9" x 13" baking pan.
Roll the tortilla tight around the filling and put in your baking pan.
NOTE: For a full batch of enchiladas use a 9" x 13" baking pan.
In a large measuring cup or bowl, mix all of the Enchilada Sauce ingredients.
With a large spoon, GENEROUSLY pour the Enchilada Sauce on top of the rolled tortillas.
Sprinkle a layer of cheddar cheese on top of everything.
Heat the over to 350 degrees. Cover the pan with Tin foil.
Bake covered for 17 minutes.
Remove the foil and put back in the oven.
Back 15 more minutes.
Broil on high for 2 minutes to crisp up the top of the enchiladas.
Serve and enjoy!