Pork and Green Chile Enchiladas With Cilantro Lime Rice

I was extremely excited to me able to make this dish with soft, gluten-free flour tortillas. I usually use corn tortillas, I am not a fan of gluten free store bought flour tortillas. They are way too rubbery for  my taste. My husband shared this dish with one of his co-workers and he couldn't believe that it was gluten free! That is exactly what I wanted to hear! Success! I used Hatch Gluten Free Green Chile Enchilada Sauce as a base for this recipe and added a few of my own personal touches to it. It turned out simply delicious!

I am so glad this sauce is now gluten-free!!

Ingredients:

• 8-10 Gluten Free Flour Tortillas
• 1 tablespoon oil
• 1 lb cooked and chopped/shredded pork (I used left over Porchetta)
• 1 can fire roasted green diced chiles
• 1-1/2 cups gluten-free chicken stock
• 1 can Gluten Free Green Chile Enchilada Sauce
• 1 teaspoon cumin powder
• salt and pepper to taste
• 1-1/2 cups Pepper Jack cheese divided
• 1/4 cup fresh cilantro chopped
• shredded lettuce (optional)
• chopped tomato (optional)
• refried beans (optional)

Cilantro Lime Rice:

• 1 tablespoon olive oil
• 2 teaspoon minced garlic (4 cloves)
• 1 cup medium grain white rice
• 1-3/4 cup chicken stock or water
• 1 tablespoon lime juice
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper
• 1/4 cup fresh cilantro chopped

Preheat your oven to 350F.
Prepare the gluten free flour tortillas, wrap them in wax paper and keep warm.
In a large skillet over medium heat, add the oil and cooked pork and warm through. Add in the fire roasted chiles and chicken stock. Simmer until the liquid is reduced by half.

Stir in the enchilada sauce, cilantro and cumin, simmer for another minute or two.

Add in 1/2 cup of the shredded cheese and stir until the sauce is smooth.

Place one of the tortillas on a plate. Using a slotted spoon, scoop out about 1/4 cup of the meat mixture draining most of the sauce back into the skillet, reserve as much as you can.

Roll up the tortilla and place it into a baking dish. Continue rolling the rest of the tortillas.

Spoon the remaining sauce over the top of each tortilla, completely cover them.
Sprinkle the remaining cup of cheese over the top and bake for 30 minutes.

While the enchiladas are baking, prepare the rice. Add the olive oil to a medium sized saucepan over medium heat and saute the garlic until fragrant but not browned and stir in the rice.

Pour in the chicken stock/water, lime juice, salt and pepper. Taste and adjust seasoning.

Bring to a simmer and stir in the cilantro. Place a lid on the pan and lower the heat to low. Cook for 20 minutes. Fluff with a fork.

To plate this dish simply add 1-2 enchiladas to each plate and some of the rice and beans. Garnish with chopped lettuce and tomato and sprinkle a little fresh cilantro over the top. Enjoy! These are so good!


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