Nitrate & Nitrite Free Gluten Free Red Chile Pork Tenderloin Enchilada Casserole
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Learn more →Ingredients
6 servings
For the pork
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the red chile sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the dried guajillo and ancho chiles in a medium saucepan with the chicken broth, onion, garlic, cumin, and oregano. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, until the chiles are fully softened and the onion is tender.
- 2
Transfer the chile mixture to a blender along with the fire-roasted tomatoes and 1/2 tsp kosher salt. Blend on high until completely smooth, about 1 minute. Taste and adjust salt. The sauce should be pourable and coat a spoon lightly; if it seems very thick, stir in a splash of water. Set aside.
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