MAIN White Enchiladas




Yield 4-6 servings

I first made these years ago and they quickly became my go-to Tex Mex meal, simply because of the surprising white filling that blends so well with the pork.  Topped with homemade Cantina Salsa (recipe below), this is magic!



3 cups shredded pork from Overnight Pork Roast

1 pint sour cream

1 8-oz pkg cream cheese, at room temperature

1/4 bunch cilantro, rinsed and chopped

1 pkg baby spinach

2 yellow onions, chopped

2 cloves garlic, minced

2 cans green chiles, chopped

1 pkg jack cheese, grated and divided

1 tsp salt

1-2 pkg flour or corn tortillas

For Cantina Salsa

1 28-oz can fire roasted tomatoes

2 cloves garlic, whole

1 chipotle

1/4 bunch cilantro, rinsed


For the Cantina Salsa

To make the Enchiladas

Courses dinner

Recipe by Vie at