Creamy Green Chile Chipotle Pork Enchiladas
The really nice touch to this one is using evaporated goat milk. It gives the enchiladas a hint of goat cheese flavor. Not overpowering because it’s not goat cheese, but a nice extra flavor people might not be able to put their finger on.
1-2 lbs pork carnitas (see previous recipe)
1 large can green enchilada sauce (medium heat)
1 can cream of onion soup
1/2 can evaporated goat milk
1 can green chiles
1 can chipotle peppers in adobo sauce (we chopped up 4 peppers)
2 cups Mexican blend shredded cheese
2 Tbs butter
Cajun Kicker ground tabasco pepper
Start by chopping up the onion and sauteing it in butter. When onions are golden, add the chopped green chiles and chopped chipotle peppers. Then add the pork, enchilada sauce, soup, and goat milk. Do not boil this mixture, keep the heat to medium low and let it simmer for a bit. Dip each corn tortilla into the sauce on both sides before placing into a casserole dish. Fill it with a scoopful of meat using a slotted spoon to leave the sauce behind in the pan, then add a layer of cheese, then roll up the tortilla. Continue this process until the casserole pan is full of rolled up enchiladas stuffed with filling and cheese. Top enchiladas with remaining sauce and what cheese is left. Sprinkle with Cajun Kicker ground tabasco pepper (or cayenne).
Bake at 350 degrees for 30-35 minutes.