Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

These fast-fix enchiladas are packed with flavor thanks to a few heavy hitters, like green Hatch chiles, which you can purchase online and occasionally from the freezer section at Trader Joe’s. Roasted bell pepper mellows the sofrito into a rich, densely flavored base, and the Hatch Chile Salsa brings salt, heat, and brightness. The simple avocado salad is vibrant, simple, and provides the perfect cooling balance.

Emily Nabors Hall


Credit: Victor Protasio

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack 6 inches from heat. Heat oil in a large skillet over medium-high. Add onion, garlic, and 1 teaspoon salt. Cook, stirring often, until onion begins to brown, about 10 minutes. Stir in vinegar, and cook 1 minute. Add 2 cups cheese, sour cream, and 1/2 cup Hatch chile salsa, and stir until smooth. Fold in pork, and cook, stirring occasionally, until mixture is hot but not bubbling.

  • Spoon about 1/3 cup pork mixture down middle of each tortilla, and roll up. Place seam side down in a lightly greased 13- x 9-inch broiler-safe baking dish. Pour remaining 1 cup Hatch chile salsa over tortillas; sprinkle with remaining 1 cup cheese. Broil in preheated oven until cheese is melted and browned in places, about 3 minutes. Let stand 5 minutes.

  • While enchiladas stand, stir together avocado, cilantro, pepitas, olive oil, lime juice, and remaining 1/4 teaspoon salt in a small bowl. Spoon over enchiladas, and serve with additional sour cream.