Cooking On The Ranch

menu icon
search icon
×

Quick Easy Homemade Enchilada Sauce

By 4 Comments

Deeply flavored, rich, this easy enchilada sauce is wonderful earthy with flavor. Making enchilada sauce from scratch is quick and easy and using cocoa powder is the secret ingredient. And it’s ready in under 30 minutes. This quick enchilada sauce is a perfect red sauce for enchiladas, tacos, burritos and beyond.

Looking to ramp up your Mexican food recipes with more authentic sauces? You won’t want to miss this one for Homemade Red Chile Sauce for Tamales.

Quick homemade Mexican red enchilada sauce in a deli container

Flavor is such a subjective thing. A personal thing. Our tastebuds all crave different flavors, seasonings and spices. It’s what makes the world go round … as they say. But in my book, this is simply the best easy homemade enchilada sauce recipe that I’ve found. It’s got everything you’d expect from a Mexican enchilada sauce.

It comes from a friend, who was born and raised in Mexico, and served this rich brick red saucy blanket of goodness over the best enchiladas I’ve ever had. Oh-my…g-o-o-d-n-e-s-s good.

Reasons To Love This Recipe

  • If you don’t dally, this recipe comes together in just about 20 minutes. Which means, you can easily ditch the canned versions from the store.
  • This sauce is full of authentic Mexican flavor. It gets it irresistible flavor from Mexican spices, tomato sauce and the key ingredient = cocoa powder.
  • This enchilada sauce is thick and creamy, just like you’d expect of an enchilada sauce.
  • It’s made using chile powder, which saves time from preparing enchilada sauce using chile pods.
  • Adding a splash of vinegar at the end brings out the brightness in the final flavor.
  • It’s fresh and preservative free. This recipe is so easy you can ditch those canned enchilada sauces.

Making enchilada sauce with chile powder is an easy method. One pan, cooked on the stovetop, and using ingredients you probably already have in your pantry … let’s take a look.

Ingredients You’ll Need

Ingredients to make quick enchilada sauce
  • The Roux: To make this thick and luxurious, we’ll make a roux with flour and water.
  • Spices: This quick enchilada sauce gets its ‘ole from a good quality Chile Powder. We prefer a New Mexico version such as Chimayo chile powder. Ancho Chile powder will work also. Garlic salt, Mexican Oregano.
  • Seasoning: Chicken Bouillon gives this enchilada sauce just the salty savory kick it needs.
  • Tomato: Every enchilada sauce needs a tomato component. For this recipe we’ll use Tomato Sauce.
  • Cocoa Powder: Natural Unsweetened Cocoa Powder tastes very bitter and brings a deep chocolate flavor to this enchilada sauce. It’s your secret ingredient to make enchilada sauce a very special enchilada sauce. You don’t need anything fancy. Hershey’s cocoa powder will work fine.

Note about chile powder: The recipe calls for three tablespoons of pure chile powder. As opposed to chili (with an i) powder. The later is a blend of ground chile peppers with added seasonings. It’s used to season soups like Chili with Beans. Take a look at my article on Chili vs. Chile for more information.

Other Ingredients You Can Use

  • Make it a gluten free enchilada sauce: Simply switch out the all purpose flour with gluten free all purpose flour. A high quality like Bob’s Red Mill is a good choice.
  • Mexican Chocolate: I’ve used a deep rich flavored cocoa powder for this recipe. If you can find it, use Mexican Chocolate in place of cocoa powder, for a more authentic experience.
  • Make it smoky: In place of the New Mexico Chile Powder, use Chipotle Chile Powder. Chipotle chile powder is made purely from dried chipotle peppers. Chipotle chile peppers are dried smoked jalapeno peppers. It has a sweet smoky flavor and packs a little heat, so be careful.
  • Mexican Oregano: I prefer Mexican oregano for all Mexican food recipes. With slightly citrus notes, it pairs well with the flavors in Mexican recipes. If you don’t have Mexican oregano, just use regular oregano.
  • Tomato Paste: Don’t have tomato sauce on hand, but you do have a can of tomato paste? Perfect. A substitution that will work well. Just mix ¼ cup tomato paste with ¼ cup water.

How To Make This Recipe

Mixing flour and red chile powder to make Mexican enchilada sauce
  1. Step 1: In a bowl, combine all of the dry ingredients. Simply stir them with a whisk to combine.
Combining water and dry ingredients to make enchilada from scratch
  1. Step 2: Stirring constantly, slowly add enough of the water to the dry ingredients to make a thin paste.
Cooking sauce to make quick enchilada sauce
  1. Step 3: Pour the mixture into a sauce pan and add the rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce and stir until the mixture is hot.

Voila! Done! Now that’s some quick enchilada sauce! We love this sauce and I’m certain you will too.

FAQ’s

Storing Enchilada Sauce

Once the enchilada sauce has cooled to room temperature, pour it into an air-tight container. It will keep in the refrigerator for about 3 weeks.

Can You Freeze Enchilada Sauce?

Absolutely! Store in an airtight container and it will keep in the freezer for up to three months. I like to use a freezer-safe zip lock bag. You can fill the bag, squeeze the air out and then store it flat, which saves room in the freezer.`

Whats A Substitute For Enchilada Sauce?

The best substitute for enchilada sauce is Mexican Red Sauce made from dried chile peppers and Mexican spices. It’s best use if a sauce for tamales, but it will work equally well for enchladas, tacos and burritos.

How Spicy Is This Enchilada Sauce?

That’s up to you. This recipe calls for 3 tablespoons of pure Mexican red chile powder. As opposed to our American Chili Powder blend we use for chili soups. Some of these powders can be hot. Start with one tablespoon and then gradually add more until you achieve your tolerance to the heat.

Tips for Success

  • With a broad range of pure ground chile powders available, you can make this as spicy or as tame as you want. Just add a little at a time until you reach your heat tolerance.

Ways to use Enchilada Sauce

Best homemade enchilada sauce over beef bean burritos

Here’s this homemade enchilada sauce recipe in action. I’ve made beef and bean burritos and generously bathed them with the sauce before heaping on plenty of cheese and baking.

And my favorite way is to drizzle it over New Mexico Stacked Enchiladas.

Quick and Easy Enchilada Sauce Recipe

Best enchilada sauce recipe served in a festive chili pepper shaped bowl.

I hope you give this Enchilada Sauce recipe a try. Your enchiladas will thank you. It’s a thousand times better than store bought. Nothing beats homemade!

And if you’re looking for more Mexican Recipes, don’t miss my category for Mexican Food Recipes. You’ll find lots of recipe to spice up your meal plans, including the most popular on my site for Hatch Green Chili with Pork.

And speaking of condiments, a homemade recipe for Green Chile Sauce is a must have in any Southwestern kitchen. It's easy and simple with ingredients. Check it out.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Quick Easy Enchilada Sauce in a saucepan.
Print Recipe
5 from 1 vote

Quick And Easy Enchilada Sauce Recipe

Making enchilada sauce from scratch is quick and easy. Deeply flavored, rich homemade red enchilada sauce is wonderful earthy with flavor. Using cocoa powder is my secret ingredient and it's ready in under 30 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4 cups
Calories: 40kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons chile powder good quality. New Mexico or Ancho
  • 3 tablespoons flour
  • 1 tablespoon chicken bouillon
  • 1 teaspoon cocoa powder Hershey's is what I use
  • ½ teaspoon garlic salt or granulated garlic
  • 1 teaspoon Mexican oregano or regular oregano
  • 3 cups water
  • 8 ounces Canned tomato sauce
  • ¼ teaspoon Vinegar Apple Cider or White vinegar

Instructions

  • Combine all dry ingredients in a small bowl. Using a whisk, stir to blend.
  • Stirring constantly, slowly add enough of the water to make a thin paste. It should be the consistency of gravy.
  • Pour into a sauce pan and add the rest of water.
  • Cook over medium heat, stirring constantly, until mixture thickens. About 5 – 10 minutes.
  • Stir in tomato sauce and continue to heat until the tomato sauce has blended and the enchilada sauce is hot. About 2 minutes.

Notes

Note about chile powder: The recipe calls for three tablespoons of chile powder. With a broad range of pure ground chile powders available, you can make this as spicy or as tame as you want.
Ancho chile pepper is a milder powder that delivers lots of chile flavor. I like using New Mexico Chile powder.
Chimayo, which can be quite spicy, is my favorite. I’d test the waters if I were you, adding a tablespoon at a time, tasting as you go, until you reach the power you’re looking for.
Don’t use chili (with an i) powder. It’s a blend of spices used to season chili soup. 
Storage: Once the enchilada sauce has cooled to room temperature, pour it into an air-tight container. It will keep in the refrigerator for about 3 weeks.
You can also freeze enchilada sauce and it will keep in the freezer for about 3 months.
Gluten Free: Simply switch out the all purpose flour with gluten free all purpose flour. A high quality like Bob’s Red Mill is a good choice. 
This recipe makes about 4 cups with is an ample amount or a big pan of enchiladas.

Nutrition

Serving: 1cup | Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 424mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1796IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Quick and Easy Enchilada Sauce … It’s what’s for enchiladas

Slow Cooker Creamy Chicken And Wild Rice Soup

By 31 Comments

Cozy, creamy, and full of comfort, this Slow Cooker Creamy Chicken and Wild Rice Soup is everything you crave on a chilly day. Tender chicken, nutty wild rice, and a savory blend of carrots, celery, onion, and pancetta slowly simmer together to create rich, layered flavor. Finished with a touch of cream and fragrant rosemary, this soup delivers a warm, hearty bowl that's guaranteed to become a family favorite.

We love our creamy soups here On The Ranch. You too? Take a look at one of our favorites for Creamy Italian Potato Sausage Soup.

Creamy chicken and wild rice soup served with a side salad

This Crockpot Cream of Chicken Soup was first published January, 2015 and updated January 2021 with new photos.

This post may contain affiliate links. If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.

Why This Creamy Chicken and Wild Rice Soup Stands Out

Looking for a cozy, comforting soup that practically cooks itself? This Slow Cooker Creamy Chicken and Wild Rice Soup is the perfect answer.

  • Who can resist tender chunks of chicken breast.
  • Hearty wild rice is a healthier and unique way to make chicken and rice soup. Wild rice is actually a whole grain that brings more protein to this meal than using white rice.
  • You simply won’t believe the flavor and texture of the creamy rich, velvety broth.
  • It’s a set-it-and-forget-it recipe that delivers serious flavor with minimal effort.

The base starts with a classic mirepoix of carrots, celery, and onion, which builds layers of savory depth. Poultry seasoning and fresh rosemary infuse the soup with that traditional chicken soup taste, while chopped pancetta adds a hint of smoky, bacon-like richness.

To finish, a stovetop roux is stirred in during the final hour, giving the soup its signature creamy texture. And the best part? It tastes even better the next day. Let's dive into how to make this cold-weather favorite.

Ingredients You’ll Need

Ingredients to make chicken wild rice soup recipe
  • Wild Rice: With a chewy texture, and earthy nutty flavor, It’s a wonderful addition to any soup and especially when made into a creamy wild rice soup.
  • Aromatics: Onions, celery and carrots. A classic flavor combination for most soups.
  • Herbs: Poultry seasoning, a blend of dried herbs such as sage, rosemary, ground black pepper, and marjoram, it’s a wonderful spice to have in your pantry. Rosemary and bay leaves. Be sure to pull the bay leaf out of the soup before serving.

Ingredients To Make The Roux

ingredients to make roux for creamy wild rice soup
ingredients to make roux for creamy wild rice soup
  • Chicken Broth
  • Half and Half
  • Flour
  • Butter

For The Protein

chicken and pancetta for creamy wild rice soup
  • Chicken and pancetta

Ingredient Variations

  • Dairy Options: Replace the half and half with whole milk. The butter and flour will still do it’s job to create that thick creamy base.
  • Grains: I love the chewy texture and nutty flavor of wild rice, but you can also substitute barley or even farro. Brown rice would also make a nice substitution here.
  • What's the best way to use a wild rice blend vs pure wild rice? Wild Rice Blends can also be substituted.I’ve only tried this with Lundberg Family Farms blend of Wild Rice and black, brown and red rice. Use can use this hearty blend without adjustments in the cooking time.
  • Meat: This recipe would make a great “turkey leftover” Thanksgiving soup. Since the turkey is already cooked, just add it at the end and cook just long enough to heat through. This recipe calls for chicken breast, boneless skinless chicken thighs are also a great option.
  • Pancetta is salt cured meat and adds a depth and flavor to any soup recipe. Be careful substituting bacon for pancetta. Bacon will bring a stronger smokier flavor to this otherwise delicate flavored soup.
  • Veggies: Got a couple of potatoes that need to be used? They’d make a great addition to this chicken and wild rice soup recipe. Just add them at the same time you add the carrots and celery.

How To Make Crockpot Cream of Chicken Soup

Sauteeing celery carrots, onion and pancetta for creamy chicken soup
  1. Saute the vegetable Mirepoix: Always sautee before adding vegetables to any slow cooker recipe. Doing so will seal in the flavor and also help keep them crisper during a long cook. Add the olive oil to a hot pan, and when it is shimmering, add all of the vegetables and the pancetta. Cook for about 5 minutes. I used a separate fry pan, but if your have a slow cooker with a stove top safe insert, it will make this recipe even easier.
  2. Cooking the pancetta: Pancetta needs to be chopped and cooked before adding to this soup. Sauteeing it with the chopped vegetables is a perfect time to cook it.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Slow cooker chicken and rice soup
  1. Add the cooked vegetables, pancetta, chicken broth, wild rice and seasonings to the crockpot. Cover and cook on low for 5 hours.
Making a roux to make white cheddar mac and cheese.
Making a roux to make beer mac and cheese.
Adding milk to make a roux for mac and cheese.
  1. Step 4: Make The Roux: In the meantime, Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms. One hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.

How to Serve It

To serve the soup: This soup is a hearty meal. Ladle into bowls and and all you’ll need is an Accompaniment Salad and some rustic crusty bread.

My super popular recipe for Cheesy Cornbread is always a good choice here. Or try this popular recipe for Rabbit Hill In Molasses Bread. A super healthy salad is a welcome side, take a look at this Baby Kale Salad with Granny Smith Apples.

Tips For Success

  • Don’t skip sauteeing the vegetables. This quick step adds a deeper layer of flavor.
  • Did you somehow get lumps in the roux sauce? This probably happened because you did’t whisk the flour enough before adding the half and half. An easy way to fix this is with an immersion blender or some elbow grease using a whisk. You can also take the back of the spoon and crush the flour lumps against the side of the pan.
  • This recipe calls for six cups of chicken broth. Three cans of chicken broth is just short of this measurement. Instead of opening another can, just add water to equal 6 cups.
  • Slow Cooker Basics: This is not a soup you can prepare in the morning and cook all day for a meal when you arrive home from work. Over cooking chicken that long in the slow cooker will compromise the texture. You’ll find it to be dry, tough and stringy. Stick to the cooking time instructions.

Creamy Chicken and Rice Soup FAQ’s

Can I Use Frozen Chicken To Make This Recipe?

No! It's simply not recommended to put frozen chicken into a slow cooker. Doing so can create unsafe food practices and cause illness. The USDA reports that the chicken spends too much time in the "danger zone", which is a temperature between 40 degrees and 140 degrees before it comes to a safe temperature of 165 degrees. That time in the danger zone can cause bacteria like salmonella.

Can I Make This Soup Stove-top?

This soup will work beautifully on the stove top. Just use a 5 – 7 quart soup pot or Dutch oven. Follow directions below, however once the vegetables, rice, seasonings and broth are added, the cooking time will decrease to 45 minutes to an hour. Or until the rice is tender. Then follow instructions to prepare and add the creamy roux. Continue to cook the soup for about 15 minutes or until roux has thickened the soup.

Can I Make Cream of Chicken Soup In The Instant Pot?

Using the sautee feature, add the vegetables and pancetta to the Instant Pot. Saute for about 5 minutes. Add the rice, broth and seasonings. Cook on high pressure for 30 minutes. Release the pressure. In the meantime prepare the roux ingredients stove-top. Once you’re able to open the lid to the Instant Pot, stir in the prepared roux ingredients. Return the setting to sautee and cook, stirring occasionally for another 5 – 10 minutes.

Can I Make This Soup Gluten Free?

Yes, all you need to do is swap the all purpose four for Almond Flour or a gluten free flour. Almond flour will make a nice roux, but with a slightly less creamy texture.

Leftovers and Storage:

  • This creamy wild rice soup recipe makes a large batch. About 10 servings. Store in the refrigerator for 3 – 5 days in an air-tight contained. Gently reheat stove-top or microwave and enjoy.

Freezing

  • I’m not a fan of freezing creamy soups of this nature. It simply compromises the texture due to milk separation. But it can be done. I like using freezer safe zip-lock style bags. Stand the bag upright and spoon cooled soup into the bag. Press the air out and make sure it’s sealed well. Lay the bag flat in the freezer to optimize freezer space. It will keep for up to three months. Thaw the soup in the refrigerator overnight then give it a good stir with a whisk. Reheat stovetop over low heat.

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Chicken wild rice soup in a frankhoma soup bowl served with a tossed green salad

Decadent and delicious. Creamy and chewy. Savory and simple. We loved this soup and the slow cooker works like champ playing a part in the success of this dish. Your family will flip over this recipe.

And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of recipe ideas, including this brothier chicken soup recipe for White Wine Chicken Potato Vegetable Soup. Check it out.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Creamy Chicken and wild rice soup.
Print Recipe
5 from 5 votes

Slow Cooker Creamy Chicken And Wild Rice Soup

Add this chicken soup recipe to your lineup of slow cooker dinners. Healthy with wild rice, rich, creamy, and a cinch made in your slow cooker. This Slow Cooker Chicken Soup with Wild Rice is hearty and totally amazing with flavor.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 320kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup wild rice uncooked, rinsed
  • 1 ½ pounds chicken breast boneless, skinless, cut into bite size pieces
  • 1 cup pancetta rough chopped
  • 2 tablespoons olive oil
  • 2 carrots cleaned and thick sliced
  • 2 stalks celery cleaned and thick sliced
  • ½ onion chopped
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 teaspoon poultry seasoning
  • ½ cup butter
  • ½ cup flour
  • 3 cups half and half or milk

Instructions

  • In a fry pan heat oil over medium heat, add carrots, celery, onion and pancetta and sautee until vegetables are tender and pancetta is mostly cooked.
  • Place the uncooked wild rice, sauteed vegetables, chicken pieces, chicken broth, poultry seasoning, rosemary, and bay leaf in crockpot. Cover and cook on low for 5 hours. The chicken should be cooked through and the rice should be soft.
  • Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
  • An hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.
  • Add extra milk or chicken stock if necessary to adjust the consistency.

Notes

  • Don’t skip sauteeing the vegetables. This quick step adds a deeper layer of flavor.
  • Did you somehow get lumps in the roux sauce? This probably happened because you did’t whisk the flour enough before adding the half and half. An easy way to fix this is with an immersion blender or some elbow grease using a whisk. You can also take the back of the spoon and crush the flour lumps against the side of the pan.
  • This recipe calls for six cups of chicken broth. Three cans of chicken broth is just short of this measurement. Instead of opening another can, just add water to equal 6 cups.
  • Slow Cooker Basics: This is not a soup you can prepare in the morning and cook all day for a meal when you arrive home from work. Over cooking chicken that long in the slow cooker will compromise the texture. You’ll find it to be dry, tough and stringy. Stick to the cooking time instructions.

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 681mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2620IU | Vitamin C: 11.9mg | Calcium: 101mg | Iron: 1.1mg

Crockpot Cream of Chicken Soup With Wild Rice … It’s what’s for Dinner.

Oven Meatballs in BBQ Sauce, Pot Luck Perfect

By 57 Comments

Sweet and Smoky, this oven Meatballs in BBQ Sauce recipe is a dream come true. It makes a large batch, perfect to feed that party crowd. Baked and slathered with the best homemade bbq sauce you’ll find, they’re pot-luck perfect.

If you’re a big fan of meatballs like we are, don’t miss this recipe for gingery Ground Pork Meatballs. Unique with flavor and made with peaches, it’s a keeper.

homemade oven baked meatballs in bbq sauce displayed on a plate.

What You Can Expect From This Recipe

I’m very excited to share this recipe for Meatballs in BBQ Sauce with you. I feel like I’ve had this recipe all my life. I remember my mom making this very early in my youth.

It’s truly our favorite meatball recipe of all times and the best bbq meatball sauce you’ll find. It’s a crowd pleaser.

It makes a large batch and baked in the oven on baking sheets with BBQ sauce poured over to caramelize into a sticky flavorful glaze.

The best part about this meatball recipe is the bbq sauce. It’s easy and it’s incredible with flavor. Simply The best bbq sauce you’ll ever taste. So good, I wonder why I ever grab a bottle of at the store.

You’ll love the flavor combination of ketchup, brown sugar and liquid smoke. It’s my kind of BBQ flavor. A Kansas City style bbq sauce, if you will. And it’s easy.

Last Saturday night our cul-de-sac held a pre-Winter-hibernation block party. I brought these bbq meatballs and the crockpot was empty on that return trip home. One neighbor commented that he had eaten about 20 of them.

Don’t you love hearing comments like that about your food?  I most certainly do.

Let’s take a look:

Table of contents

Ingredients To Make BBQ Meatball Sauce

Ingredients to make sweet and smoky homemade bbq sauce

Just 5 ingredients to an incredible smoky, sweet, sticky BBQ sauce.

  • Liquid Smoke: Some barbecue snobs may turn up their noses at Liquid Smoke, but it’s a natural product made by condensing smoke from burning wood. It gives this bbq sauce just the smoky punch it needs.

Ingredients To Make The Meatballs

Ingredients to make BBQ meatballs with saltine crackers
  • Ground Beef: Choose an 80-20% lean ground beef for the ideal meat to fat ratio for both flavor and that “juicy” factor.
  • Evaporated milk: Is condensed milk where the water has been evaporated by 60%. I like using evaporated milk for meatballs, it just makes everything creamier.
  • Eggs and Saltine Crackers: The binder that brings these beautiful meatballs to their perfectly round meatball glory.

Ingredient Substitutions

Evaporated Milk: You can use cream, half and half or whole milk. I don’t like using 2% or skim milk. You need that fat for flavor and binding.

How To Make BBQ Meatballs In The Oven

sweet and smoky homemade bbq sauce.
  1. Step 1 Make The BBQ Sauce: In a sauce pan, mix catsup, onion, garlic, liquid smoke, brown sugar and over medium heat, bring to a boil. Done. Turn off the burner, leave the pan on the hot burner to keep the sauce warm while you make those meatballs.
Mixing ingredients together to make homemade BBQ Meatballs
  1. Step 2 Mix the Ingredients for the meatballs: Preheat oven to 350 degrees. Grab your favorite large bowl and add all the ingredients for the meatballs. Important: use your hands to mix the ingredients together. A spoon or other large utensil will simply smash the ingredients together and will cause the meatballs to become too dense and mushy in texture.
Italian meatballs ready to bake for Sriracha Meatballs appetizer
  1. Step 3 Roll the meatballs: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into 1 ½ to 2 inches in diameter. About 15 gentle rolls will form a good solid meatball. As you roll the meatballs, place them on a sheet pan lined with foil or sprayed with non-stick spray.
Oven baked bbq meatballs on a sheet pan
  1. Step 4, Cover the meatballs with bbq sauce and oven bake at 350 degrees for 30 – 45 minutes (depending on what size you made them). And be generous with that sauce.

Remove the bbq meatballs to your favorite serving platter and dig in.

FAQ’s

What’s the best way to crush saltine crackers?

A food processor works best. Just use the pulse feature until the crackers are fairly fine and even in size. If you don’t have a food processor, place crackers in a gallon sized zip-lock bag and remove air. Use a rolling pin to crush the crackers.

Can I make slow cooker BBQ meatballs?

Not really, but here’s what I’ve done. Make Ahead: Bake the meatballs first. When you’re ready to serve them, scoop them into a slow cooker. Pour the prepared sauce over the meatballs. Cook them on low for a couple of hours. This works great for making this recipe in advance and if you’re transporting them to a pot-luck.

Why Use An 80-20 Blend Ground Beef?

I know what you’re thinking, a leaner blend of hamburger sounds like a healthier option. However, the 80-20 blend has just the right amount of fat to make the meatballs tender and juicy.

Tips for Success

  • Practice your knife skills and chop those onions as small as you can. If the chunks are too large, it may cause the meatballs to separate or worse, fall apart.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Storage

  • Meatballs in BBQ Sauce can be stored in an airtight container in the refrigerator for 4-5 days. The best way to re-heat them is to use the microwave. Using your 50% power setting, heat them in 30 second increments until nice and steamy. This recipe also freezes well. It works best if you separate the meatballs before freezing. Thaw them in the refrigerator overnight before reheating.

What To Serve With BBQ Meatballs

So many wonderful comfort food options. Here are some of our favorites.

Recipe for Oven Meatballs In BBQ Sauce

BBQ Meatballs recipe served on a flowered platter

I hope you give this Barbecue Meatballs Recipe a try. They’re simply perfect for entertaining and pot-lucks. This simply is a very popular recipe.

If You’re A Meatball Fan, Check These Out

And if you ‘re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food ideas. And if you’re looking for more recipes using bbq sauce, don’t miss my recipe for Meatloaf With BBQ Sauce. A delicious unique version of everyone’s favorite comfort food.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

BBQ meatballs displayed on a decorative plate.
Print Recipe
5 from 10 votes

Oven Meatballs In BBQ Sauce

Makes a large batch, perfect to feed that party crowd. Baked in the oven and slathered with some of the best flavored homemade bbq sauce you'll find. Pot-luck perfect recipe.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 90 meatballs
Calories: 93kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds ground beef 80-20 blend
  • 13 ounces evaporated milk *note below
  • 2 large eggs lightly beaten with a fork
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 cups saltine crackers crushed. The crackers should measure 2 cups after crushed. About 1 ½ sleeves of saltines.
  • 1 whole onion diced
  • 1 clove garlic diced
  • 3 teaspoons chili powder
  • For the Sauce:
  • 4 cups ketchup
  • 1 large sweet onion diced
  • 2 clove garlic diced
  • 4 tablespoons Liquid smoke
  • 3 cups brown sugar firmly packed

Instructions

  • BBQ Sauce Directions:
  • In a sauce pan, mix ketchup, onion, garlic, liquid smoke, brown sugar and using medium heat, bring to a boil. Turn the burner off but leave the pan on the burner to keep warm while you make the meatballs.
  • To Make The Meatballs
  • Preheat oven to 350 degrees.
  • Mix first 9 ingredients together in a large pan. Using your hands, gently mix the ingredient until well blended.
  • Again, using your hands, form into balls about 1 ½ to 2 inches in diameter.
  • Place the meatballs on two 9 x 13 baking dishes, sprayed with no-stick spray or covered in aluminum foil.
  • Cover liberally with sauce and bake for 30 – 45 minutes or until meatballs are done. (time depends on meatball size)
  • This makes around 90 meatballs.

Video

Notes

*This is an old recipe. The recipe calls for 13 ounces evaporated milk. These days, cans of evaporated milk are 12 ounces. Just add an additional 2 tablespoons of milk, cream or half and half to make up the additional ounce of liquid.
For Slow Cooker BBQ Meatballs: Bake meatballs in over per direction. Once cooked, place them in a slow cooker and pour the sauce over the meatballs. Give them a very gentle stir to combine. Cook on low for 2 hours and the dish is steamy warm and easy to transport.
The best way to crush saltine crackers is to use a food processor. If you don’t have a food processor, place crackers in a zip lock bag and remove air. Use a rolling pin to crush the crackers.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 158mg | Potassium: 105mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Oven Meatballs in BBQ Sauce …They’re What’s for a Pot Luck.

Stuffed Celery With Cream Cheese, Blue Cheese and Olives

By 16 Comments

Stuffed celery with cream cheese is a treat in its self. A combination of crunch and cream equals one of the most popular appetizers. Stalks of celery are filled with cream cheese, blue cheese, chopped green olives and pecans. A holiday family favorite that’s so easy to make and always popular. Simply stated, everyone loves cream cheese stuffed celery sticks.

Another very popular appetizer recipe for the Holidays is this one for my Bacon Jalapeno Cheeseball.

A black appetizer plate with cream cheese stuffed celery sticks, cherry tomatoes, and pickled okra

About This Recipe and Why It Works

I happen to think that a stalk of celery is the perfect vessel for a mixture of cream cheese and chopped green pimento-stuffed olives.

Throw in some crunchy pecans and blue cheese and you’ve got a stuffed celery appetizer full of memories.

The holidays are upon us and with it comes all of the gatherings with family, friends and food. And I can’t imagine a Thanksgiving or Christmas without stuffed celery on our relish plate.

Growing up, I remember the wonderful aromas of a turkey or ham in the oven was torture for a room full of us hungry kids, so we’d always sneak bites off the relish plate while waiting for dinner.

It seemed the celery sticks always took the biggest hit, and along with some uncles, we’d all be fighting for that last stalk.

The textures of this celery appetizer are its most endearing quality. Cool crispy celery and cream cheese with a salty bite of olives, the slight undertone of blue cheese, and a crunch from pecans = heaven.

Somewhat like deviled eggs, there’s a lot of recipes and many filling options. But when it comes down to it, people are looking for that classic old fashioned straight forward recipe that they know and love.

The one that starts with cream cheese.

They’re easy to make. Let’s take a look.

Ingredients to make stuffed celery sticks appetizer recipe

Ingredients You’ll Need

  • Celery: The star of the show. For this recipe, I like to purchase the bags of packaged celery hearts as opposed to the larger whole celery bunches that aren’t packaged. The trimmed hearts make for a quicker assembly because there’s fuss.
  • Cream Cheese: You can purchase either full fat or reduced fat cream cheese. I suggest full fat for full flavor and texture.
  • Blue Cheese: Blue cheese in stuffed celery brings a whole new depth of flavor. You can purchase a wedge of blue cheese and crumble it yourself, or choose a good quality blue cheese that’s already been crumbled. I like Boar’s Head.
  • Green Olives: I choose Mezzetta Olives because of the flavor, quality and the large variety they offer. Simply stated, they do olives right. Look for Mezzetta jarred large Spanish olives stuffed with pimento. The larger the olive, the easier they are to handle and dice.
  • Sour Cream: Sour cream simply makes the filling for celery sticks even creamier. And adds that irresistible tang. Again, I recommend full fat.
  • Chopped Pecans: Adds that special crunch to that creamy filling.
  • Milk: Adding a small amount of milk, thins the filling and makes it easier to spread.

Just combine all the ingredients in a bowl and with a fork stir them together until well blended.

Then using a dinner knife or spreader, simply pat the filling into the prepared celery.

How to build a relish plate around celery sticks

Let’s make a relish plate that everyone will relish.

  • Celery sticks should be the star of the show, so use a bowl that will accommodate those sticks. Standing up and leaning them is a great way to serve them. Start with a large round serving platter and place the celery sticks in a bowl in the center. Then build the relish plate around them.
  • Cherry tomatoes compliment the red in the olive pimento filling. A great choice for the platter.
  • Pickled okra. It’s fabulous, it’s green and the spicy flavor is a nice compliment to any relish plate.
  • One of our favorites and also one of the most popular articles on my site, Pickled Beets! Just drain them well before adding to the platter.
  • Fresh carrot sticks and radishes bring a pop of color and added crunch.
  • Sliced cucumbers or cucumber sticks.
  • Pickled asparagus.
  • Cornichons or any variety of pickle spears, or pickle bites.

When it comes right down to it, just have fun with your relish plate. And the bigger the better.

Tips For Success

How far ahead can I make stuffed celery?

You can prepare and refrigerate the filling a day in advance. But wait until the day of to stuff the celery. Just give the cream cheese mixture a chance to soften at room temperature and fill those celery sticks a few hours before show time. Keep them in the refrigerator until ready to serve.

Oops .. Is your celery a little wilted?

Super crisp celery is a must for a good celery stick. If your celery has become a little wilted in the refrigerator. Just place it in cold water and add a few ice cubes. It will spring back to life.

Can I use walnuts in this recipe?

Absolutely. My mom always used walnuts in her celery sticks. I have gotten in the habit of using pecans simply because I usually have them on hand due to baking projects.

Recipe for Stuffed Celery Sticks

Stuffed celery sticks on an appetizer platter.

I hope you give this Cream Cheese Stuffed Celery Appetizer recipe a try. They’re absolutely delicious and addicting in flavor. And always a big hit at our Holiday table.

And if you love preparing small bite appetizer recipes, check out my Appetizer Category. You’ll find tons of ideas including one of the most popular appetizer recipe on my site for this Caramelized Onion Tart.

Even More Holiday Appetizer Ideas

Happy Holidays to you and your family!  And please … over eat … I insist!  🙂

Stuffed Celery Sticks on an appetizer platter.
Print Recipe
5 from 5 votes

Cream Cheese Stuffed Celery

Stalks of celery are filled with cream cheese, chopped green olives and pecans. A holiday appetizer family favorite
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 148kcal
Author: Lea Ann Brown

Ingredients

  • 12 stalks of celery cleaned and cut into 3 to 4 pieces about 4 – 5 inches long
  • 8 ounces cream cheese room temperature
  • 10 pimento stuffed green olives chopped
  • ¼ cup chopped pecans or walnuts
  • ¼ cup crumbled blue cheese
  • 1 tablespoon sour cream make that a heaping tablespoon
  • 1 tablespoon milk
  • Fresh ground pepper to taste

Instructions

  • Bring cream cheese to room temperature
  • In the meantime wash, dry and slice celery. Choose stalks that have a wider "boat" to make them easier to fill. Cut the sticks to an even size of 4 – 5 inches. Celery keeps a long time in the refrigerator, save the pieces for later to make soup or mirapoix.
  • Dice olives and pecans and set aside. When the cream cheese is softened, in a medium sized bowl, add olives, pecans, blue cheese and sour cream. Mix very well, adding milk to make the mixture more spreadable.Fold in the pecans and olives.
  • With a spreader or a knife, heap the cream cheese mixture on the stalks of celery and pat it in to neatly fill the celery stick. Using the back of the knife or spreader, clean the sides of the celery.

Notes

It will take about an hour for a 8 ounce brick of cream to soften at room temperature. Cutting the cheese into chunks will reduce the time it takes to soften.
If you want to soften cream cheese in a jiff, just place the unwrapped cheese on a microwave soft plate and microwave on high for 15 seconds
Want to add a little more color to those celery sticks? Once filled, sprinkle on some paprika.

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 233mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Stuffed Celery Sticks …They’re what’s for an Appetizer.

Cochinita Pibil Pork Enchiladas

By 7 Comments

Cochinita pibil pork enchiladas, inspired by enchiladas at Bella’s Restaurant in Taos New Mexico. With earthy achiote paste and citrus juices, yielding luscious, spicy pork enchiladas. A perfect recipe to feed a crowd.

The Pepita Mexican Chocolate Cake makes a great dessert to complete this meal.

Pork Cochinita Pibel Enchiladas garnished with sliced radish and cilantro

On our last trip to Taos we stopped at Bella’s restaurant just off the plaza, where I enjoyed one of the best platters of pulled pork enchiladas I’ve ever had, Cochinita Pibil wrapped in blue corn tortillas.

There’s absolutely no reason to go to New Mexico if you’re not going to order some sort of entree that includes a blue corn tortilla. It’s a New Mexico specialty that you don’t want to overlook.

I spotted these Cochinita Pibil Enchiladas on the menu and the rest was history.

Enchiladas -blue corn tortillas, topped with red or green chile, or mole poblano and filled with your choice of shredded chicken, carne deshebrada or cochinita pibil.

Cochinita Pibil? New to me, so a must try. Blue corn tortillas = yes please.

I savored every bite and vowed to make these New Mexico pork enchiladas in my own kitchen. The only piece I’m missing are the blue corn tortillas, which are impossible (for me) to find here in Denver. I’m still looking.

This is a great recipe to feed a crowd. You can even make and bake it ahead of time and pop it in the freezer.

Let’s get started.

Ingredients You’ll Need

Cochinita Pibil pulled pork is made by using a pork shoulder roast marinated and braised in Achiote Paste, lime, orange juice and a lineup of beautiful spices. It’s then shredded and used for Pibil tacos or enchiladas.

Boneless pork roast cut into slabs ready to marinate and roast.

Pork Roast For Pulled Pork

  • Pork Roast: Purchase a 3 – 4 pound pork shoulder roast, also known as pork butt. When a recipe calls for cutting a pork roast into pieces , I prefer to make things easy and buy a boneless roast.

Whole Seed Spices For The Pulled Pork Marinade

  • Cumin seeds: Toasting cumin seeds brings out the best of their earthy warm flavor.
  • Allspice berries: Bring a dynamic flavor of cinnamon, nutmeg and cloves.
  • Whole black peppercorns: Adds a more pure pepper flavor.

Dried Spices For Pibil Marinade

  • Mexican Oregano: Mexican oregano brings a more citrus flavor than regular oregano, as well as some tones of licorice. These flavors are a better fit with Mexican dishes.
  • Cinnamon: You can commonly find cinnamon in Mexican cuisine. The most well-known being mole.
  • Ground Cloves: An intensely aromatic spice, ground cloves bring a warmness to any recipe.
  • Achiote Paste: The star of the show. The deep rust red color alone is spectacular, and Achiote Paste brings an earthy, peppery flavor with a hint of bitterness.
Orange juice and lime for pork marinade cochinita pibil enchiladad
vinegar and soy sauce marinade for pulled pork enchiladas

Liquid Ingredients For Conchinita Pibil

  • Orange Juice: Adding orange juice not only adds a sweet flavor, but the acid will help tenderize the meat.
  • Lime Juice: Lime juice adds that lime flavor that we all love, and also brightens the overall taste.
  • Soy Sauce: The salty flavor of soy sauce penetrates the meat better than salt. It’s also a flavor enhancer which will help bring out the savory flavor in any meat.
  • White Vinegar: Vinegar helps break down the surface of meat, allowing flavors to penetrate the meat better. It also brightens flavors in any dish.
Grated cheese for pulled pork enchiladas
sliced vegetables for pulled pork enchiladas

For The Filling

  • Shredded cheddar cheese: Choose a good quality cheddar that will bring the best flavor to the overall dish. I usually reach for Tillamook. And grate that cheese myself. Those bags of grated cheese contain preservatives that will keep the cheese from melting smoothly.
  • Sliced poblano peppers: My favorite fresh pepper to use for Mexican recipes. Shaped like a bell pepper, it’s easy to slice or chop and the flavor is similar to a green bell pepper with a little more kick.
  • Sliced sweet onions
  • Canned chopped tomatoes: Choose a good quality brand of canned chopped tomatoes. We used Pomi in Culinary School and I also like Red Gold Petite Diced. The smaller the dice, the better the tomatoes will break down for flavor and texture.
  • Bay leaves: Always bring distinct flavor and fragrance.

How To Make Cochinita Pibil Pork

toasting garlic for pibil enchiladas
Toasting spices for enchiladas
  1. Step 1: Start by trimming the large chunks of fat from the pork roast and cutting it into 2″ thick slabs. Set aside and start making the marinade.
  2. Step 2: Heat a skillet over medium high heat. Once the skillet is hot, add the unpeeled garlic cloves and toast them on each side until they start to brown and are fragrant. Remove and set aside. When cool enough remove peels.
  3. Step 3: In the same skillet, heat oil over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until the spices are toasted and fragrant, about two minutes.
Marinade for pulled pork enchiladas
Marinating pork shoulder roast for enchiladas
  1. Step 4: Transfer the toasted spices to a blender or food processor and add garlic, orange juice, lime juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season to taste with more salt, if needed.
  2. Step 5: Place pork in a roaster pan. Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least three hours or up to overnight.
sliced vegetables for pulled pork enchiladas
layering the pork and vegetables
  1. Step 6: Slice peppers and onions. Drain the canned tomatoes.
  2. Step 7: Once the pork has marinated, tuck the sliced vegetables and tomatoes, along with bay leaves within the layers of the pork. Cover with foil and bake 300 degrees for three hours.
  1. Step 8: Once cooked, shred pork with two forks, soaking it in drippings from the vegetables, sauce and marinade. The onions and peppers are now so tender that they’ll melt into the meat as you shred.

At this point you can either make Cochinita Pibil Tacos, or pork enchiladas.

How To Make Pork Enchiladas

Assembly line, how to fill and roll pulled pork enchiladas
Enchilada Sauce lining casserole dish to place rolled enchiladas
  1. Step 1: Set up an assembly line. This is an important step to streamline the process. Place your frying pan (I like to use my omelette pan, perfect size for corn tortillas) on your stovetop burner. Place a plate next to the burner to place the tortillas once they are fried. Add a bowl of enchilada sauce next to the plate. Next station will be the shredded pork. Followed by the shredded cheese.
  2. Step 2: The final station will be your casserole pan which has been lined with a thin layer of enchilada sauce.
  1. Step 3: Using the casserole pan as your rolling station. Take a fried tortilla and dip it in the enchilada sauce. Tips on frying tortillas below. Place the tortilla in the casserole dish and add a couple of tablespoons of shredded pork.
  2. Step 4: Add a heaping tablespoon of shredded cheese. Don’t overfill the enchiladas, as too much might break the delicate shell. Gently roll the corn tortilla around the filling turn seam side down in the casserole.
Rolled corn tortillas in a casserole dish.
Pulled Pork Enchiladas in a casserole dish ready to bake.
  1. Step 5: Continue to fill and roll the enchiladas until the casserole is full. They can fit snuggly, but don’t overfill the casserole dish. You don’t want to smash them. Six fit nicely in a 10″ x 7″ casserole.
  2. Step 6: Top the enchiladas with more cheese and drizzle on additional enchilada sauce.
  1. Step 7: Ready for the oven. Bake at 350 degrees for 20 – 25 minutes, or until nice and bubbly.
Baked Pulled Pork Enchiladas

FAQ’s and Tips For Success

How Do You Fry Corn Tortillas?

Medium high heat is the key to successfully frying corn tortillas for enchiladas. Heat a skillet over medium high heat, when the skillet is hot, add 1 tablespoon vegetable or canola oil. When the oil is shimmering, lower a single corn tortilla into the oil. Let it cook for 30 seconds. Using tongs, turn it over and let it cook 15 more seconds. Remove to a plate and cover with a paper towel and proceed with the next tortilla. You’ll need to replenish the oil about every third tortilla.

How do you keep corn tortillas from falling apart while frying?

Simply keep that oil at a medium high temperature. If you try to fry the tortillas in oil that isn’t hot enough the tortilla will tear and fall apart when you try to turn it.

Can you freeze pulled pork enchiladas?

Freezing enchiladas after they are cooked works very well. Just cover well. You can bake a whole pan of enchiladas for a latter meal. Simply thaw the enchilada casserole and gently re-heat in the oven at 300 degrees for 30 – 45 minutes. I’ve not had good luck freezing un-cooked enchiladas. They can become soggy and the texture of the cheese becomes odd, affecting both taste and texture. Bake them first.

What Tortillas are Best for Enchiladas? White or yellow?

Corn tortillas are traditionally used to make enchiladas. They have a more “corn” flavor and are sturdier. You most certainly can use white corn tortillas, but they will be more finicking during the frying process. But will work.

Can I use flour tortillas for enchiladas?

No! If you’re using a flour tortilla you’re making a burrito, not an enchilada.

What To Serve With Pork Enchiladas?

A Mexican Rice side dish is the most popular option, and a Mexican themed salad would be a great choice. Take a look at this recipe for Southwestern Salad with Black Beans. For a heartier side, choose Cowboy Beans. And for dessert, try this Pepita Mexican Chocolate Cake.

Friends don’t let friends eat Mexican food without Pickled Red Onions. Serve them table side as a topping.

Cochinita Pibil Pork Enchiladas

Cochinita Pibel Pulled Pork Enchiladas On A Mexican Plate

More Enchilada Recipes

And if you love Mexican food like we do, don’t miss my Mexican Food Category. You’ll find lots of recipe ideas to spice up those meal plans including the most popular on my site for Hatch Green Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pulled pork enchiladas.
Print Recipe
5 from 2 votes

Cochinita Pibil Pork Enchiladas

This pork enchilada recipe, inspired by one used at Bella's Restaurant in Taos New Mexico, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork enchiladas.
Prep Time1 hour 5 minutes
Cook Time3 hours
Marinade time3 hours
Course: Main Course Pork
Cuisine: Mexican
Servings: 18 enchiladas
Calories: 254kcal
Author: Lea Ann Brown

Ingredients

  • 3-4 pounds Boneless pork shoulder roast Large chunks of fat trimmed and cut into 2 inch thick slabs. Or 6 pounds bone-in pork shoulder, cut into large chunks.
  • For the Marinade:
  • 5 cloves garlic unpeeled
  • 2 tablespoons vegetable oil
  • ¼ cup achiote paste
  • 2 tablespoons Mexican oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon whole cumin seed
  • 1 tablespoon whole allspice berries
  • ¾ cup orange juice
  • Juice of 1 lime
  • ¼ cup white vinegar
  • 1 tablespoon soy sauce
  • Kosher salt
  • To Cook The Pork
  • 15 ½ can Tomatoes chopped and drained
  • 2 medium Poblano Peppers tops cut off, and sliced
  • 1 sweet onion sliced
  • 3 whole bay leaves
  • To Build The Enchiladas
  • 4 cups Enchilada Sauce
  • 2 cups Cheddar Cheese Grated
  • 18 Yellow Corn tortillas softened by frying
  • 3 Tablespoons canola oil to fry tortillas

Instructions

  • For the Pork Marinade: Toss unpeeled garlic in a dry skillet over high heat until starting to toast and get dark spots. Peel the skins when cool enough to handle.
  • Heat oil in a skillet over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes.
  • Transfer this mixture to a food processor along with garlic, orange juice, lime juice, vinegar, soy sauce, and kosher salt.
  • Blend until smooth. Season to taste with more salt if needed.
  • Place pork in a roaster pan. Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least 3 hours and up to overnight.
  • To Cook The Pork: Preheat oven to 300 degrees.
  • Drain tomatoes. Slice peppers and onions and tuck them along with bay leaves within the layers of the pork.
  • Cover with foil and cook 3 hours.
  • For the Enchilada Sauce: In the meantime make homemade enchilada sauce (recommended) Or open cans of purchased enchilada sauce to equal 4 cups. Place in a wide bowl and set aside.
  • Shred pork with two forks, soaking it in drippings.
  • To build the enchiladas: I like to use 2 – 3 10 ½" by 7" casserole dishes. They're a perfect fit for corn tortillas.
  • Pour just enough of the enchilada sauce to cover the bottom of the casserole dishes by about ½ inch.
  • Set up your assembly line in this order. Skillet to fry tortillas, plate to place the tortillas once they're fried. A bowl of enchilada sauce (bowl should be wide enough to easily dip fried tortillas, a bowl of shredded pork, the shredded cheese and a casserole pan lined with enchilada sauce. Keep a couple of sets of tongs handy to handle food.
  • Heat 1 tablespoon of the oil in a heavy skillet over medium high heat. Once the oil is hot, fry the corn tortillas. Using tongs, place a single corn tortilla into the oil and cook or 30 seconds. Turn the tortilla over and cook for an additional 15 seconds. Remove the tortilla to a plate and cover with a paper towel to keep warm. Repeat with the remaining tortillas, adding more oil when necessary and stacking the tortillas on top of each other and keeping the paper towel on top. Expert tip: the corn tortillas will break if the oil is not hot enough. Keep that heat at medium high. The tortillas should be soft, not crispy. You want to be able to roll them easily.
  • Place 2 cups of the enchilada sauce into a shallow bowl. A deep dish pie plate works very well. Using tongs or your hands, dip a warm tortilla into the enchilada sauce and then place the tortilla into one of the casserole pans.
  • Add a spoon full of the shredded pork, then a pinch of shredded cheese. Don't over-fill the tortillas or they'll break. Roll the tortillas and place them seam side down in the pan, moving the tortilla to the end of the casserole so you can add more rolled tortillas. Repeat.
  • Once the enchiladas are rolled, sprinkle liberally with more grated cheese and spoon more enchilada sauce over the top. About ¾ of a cup of sauce will do.
  • Bake the enchiladas until bubbly. 350 degrees for 20 – 30 minutes.

Notes

Friends don’t let friends eat Mexican food without Pickled Red Onions. Serve them table side as a topping for these pork enchiladas.
Yellow corn tortillas are traditionally used to make enchiladas. They have a more “corn” flavor and are sturdier than white corn tortillas. You most certainly can use white corn tortillas, but they will be more finicking during the frying process. But will work.
Tongs: when using tongs in handling corn tortillas during the frying process, I find the silicone coated tongs to work better than metal. The metal can tend to tear the tortillas with their sharp edges.
Freezing enchiladas after they are cooked works very well. Just cover well. You can bake a whole pan of enchiladas for a latter meal. Simply thaw and gently re-heat in the oven at 300 degrees for 30 – 45 minutes.
I’ve not had good luck freezing un-cooked enchiladas. They can become soggy and the texture of the cheese becomes odd, affecting both taste and texture. Bake them first and then freeze.
Reheating individual enchiladas: I love having a single enchilada for breakfast the next day. Place an enchilada on a plate, cover with a paper towel, or your plastic microwave lid and reheat for 1 minute at 50% power. If it’s not hot enough, reheat at full power in 10 second increments.
What to serve with enchiladas? A Mexican Rice side dish is the most popular option, and a Mexican themed salad would be a great choice. Take a look at this recipe for Southwestern Salad with Black Beans. For a heartier side, choose Cowboy Beans. And for dessert, try this Pepita Mexican Chocolate Cake.
 

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 647mg | Potassium: 323mg | Fiber: 4g | Sugar: 6g | Vitamin A: 588IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 2mg

Pulled Pork Enchiladas … they’re whats for dinner