Whole Grain Pork Enchiladas with a Roasted Tomatillo Spinach Sauce topped with Lime Crema. These enchiladas are easy to make and so tasty!
How do you feel about leftovers? Yay? Nay? How about when it comes to pork roast leftovers? Now we’re talking! Not so bad right! Well I certainly love popping a pork roast in the slow cooker in the morning only to have supper ready at the exact time I want it to be done! Love that! By the way, I love leftovers. Well, that is compared to my husband. BUT, just the other night he was searching in the fridge for any leftover enchiladas with the lime crema! Because they are just that good! And when I feel like spicing up the pork roast leftovers, I make these Whole Grain Pork Enchiladas Verdes with Lime Crema. They are the ultimate pork roast leftover dinner! And I think you will get a kick out of them too!
Let’s dig in. The roasted tomatillo spinach sauce is a delicious mix of roasted veggies with some spinach combined after roasting for a nutrient powerhouse kick! Just roast the veggies for 40 minutes and then add them to a food processor or blender and let it do the work.
The right blend of ingredients will create this yummy and healthy sauce!
What makes this recipe awesome?
1. Whole Grain Tortillas to use for your new fancy enchilada recipe- oh yes we did!
2. A Healthy yet Tasty Tomatillo Spinach Sauce. It is time to eat more greens! And this is a stellar way to do it! This sauce is great! I love a good sauce. Sauces, dips, guac, hummus, younameit, I love it! Ketchup used to be my thing, but nowadays I seem to find a way to incorporate hummus into my daily routine! So as far as this sauce goes, it’s amazing. But when paired with the lime crema, they both reach a whole new level. DE-LISH!
3. Tender and juicy shredded pork at the center of your enchiladas. Which by the way you made in your slow cooker that was super simple!
4. Lime Crema is the cherry on top! You can leave it out, but it’s sure tasty!
Whole Grain Pork Enchiladas Verdes with Lime Crema
Hope you enjoy these! I sure do!!
Whole Grain Pork Enchiladas Verdes with Lime Crema
Ingredients
Roasted Tomatillo Spinach Sauce
- 1 1/4 pounds tomatillos husked and rinsed
- 1 poblano pepper halved and seeded
- 1 onion cut into wedges
- 10 garlic cloves peeled
- 1 cup spinach coarsely chopped
- 1/3 cup cilantro chopped
- 2 tablespoons water
- 1/4 teaspoon salt
- dash of pepper
Enchiladas Verdes
- 2 1/2 cups shredded pork roast
- 1/2 cup light sour cream
- 2 tablespoons scallions finely chopped
- 2 tablespoons cilantro chopped
- 1/4 teaspoon salt if desired
- 8 whole wheat flour tortillas
- olive oil for brushing tortillas
- 1/4 cup Parmesan cheese freshly grated
Lime Crema
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- zest from 1/2 lime
- 1/4 teaspoon salt
Instructions
Roasted Tomatillo Spinach Sauce
- Preheat oven to 400 degrees F. On a baking sheet, lay out tomatillos, poblano pepper, onion, and garlic.
- Roast for 40 minutes or until very soft.
- Transfer vegetables and any juices to a food processor. Add spinach, cilantro, salt & pepper. Chop until smooth. Add water if needed-I did add the 2 tablespoons water to thin out the sauce a little.
- Set aside or refrigerate until arranging enchiladas.
Enchiladas Verdes
- Preheat oven to 400 degrees F. In a bowl combine shredded pork, sour cream, scallions, cilantro and salt. Mix until combined.
- On a foil-lined baking sheet lay out tortillas. They will overlap and that is okay. Brush both sides of tortillas lightly with olive oil. Be sure to brush entire surface as this will give you a softer tortilla after baking.
- Cover baking sheets with a second sheet of foil.
- Bake until soft, about 5 minutes.
- In a greased 9x13 baking dish, arrange enchiladas. Spoon out pork mixture down the center of each tortilla and roll up. Place in baking dish seamside down. Cover enchiladas with the roasted tomatillo spinach sauce. You may have some sauce leftover which is good to use on any leftovers.
- Sprinkle Parmesan cheese on top.
- Bake for 10-12 minutes. While baking, prepare lime crema.
- Spoon lime crema over enchiladas and serve. If desired, sprinkle a bit more freshly grated Parmesan on top for garnish. Serve.
Lime Crema
- In a small bowl add sour cream, mayonnaise, fresh lime juice, lime zest, and salt. Using whisk, mix until combined. Refrigerate until you are ready to serve enchiladas
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