1Start by making the chile verde salsa. Roast half a white onion, five chile poblanos, two jalapenos, four serranos, like five cloves of garlic, and a "shit ton" of tomatillos.
2Add a little bit of cumin, plenty of salt, and a little bit of water to the roasted vegetables.
3Blend the mixture.
4Almost forgot the cilantro. Add a little handful of cilantro and blend again.
5If you don't have leftover carnitas, boil pork until soft and shreddy.
6Add about half of the chile sauce to the meat.
7Cover and cook the meat until it gets soft and shreddy, about 15 minutes.
8While the meat is cooking, lightly fry a bunch of corn tortillas.
9Pour some salsa in the bottom of a baking dish.
10Take a tortilla, add a bunch of queso chihuahua and a bunch of the meat.
11Roll the tortilla.
12Place the rolled enchiladas in the baking dish and cover them in the rest of the salsa.
13Cover with foil.
14Bake at 400 degrees Fahrenheit for about 10 or 15 minutes to get the cheese all melty.
15After 15 minutes, remove from oven and top with some Mexican crema all over the top.
16Add grated cotija and a little bit of cilantro.
Ingredients
0.5 a white onion
5 chile poblanos
2 jalapenos
4 serranos
5 cloves of garlic
a shit ton tomatillos
a little bit cumin
plenty salt
a little bit water
a little handful cilantro
pork
a bunch corn tortillas
a bunch queso chihuahua
Mexican crema
grated cotija
a little bit cilantro
Equipment
foil
Tips
You can boil poblanos, jalapenos, onion, garlic, and tomatillos instead of roasting.
You can use pre-made carnitas or leftover carnitas.
Any good melting cheese can be used instead of Chihuahua cheese.