Have you ever been so excited about a recipe that you had to write down your plan on paper? Then from paper, you immediately had to get the ball rolling to make the dream a reality? I was way too excited to try to make this dish and let me be honest with you. This multi-step meal is completely worth all the time it takes to make it! I wasn’t sure what to expect after hours in the slow cooker, but the smells were amazing. The meat was falling off the bone; the flavors deep. There is an amazing flavor twist in this dish. Make my version of chicken enchiladas verdes on a weekend when you can enjoy it and not feel rushed. You will not regret it one bit!

4 tbsp olive oil
1/2 rack of pork ribs, membrane removed (about 8 oz of meat after cooking)
1 tbsp salt
1 tbsp pepper
1 medium onion, fine dice
3 cloves garlic, finely minced
2 16 oz jars of your favorite tomatillo sauce (I like Herdez Salsa verde and Frontera tomatillo salsa, one jar each)
3 tbsp cilantro leaves
1 rotisserie chicken, meat removed and diced
1 pkg tortillas (I prefer corn flour mix)
1 c Monterrey jack cheese, shredded
1 tbsp cotija cheese, crumbled (optional)
1 jalapeño pepper, diced (optional)
2 tbsp cilantro (optional)

In a large Dutch oven over medium-high heat, add your olive oil. When you can see ripples in the oil, add the pork ribs and allow to brown on each side for about 5 minutes. Add the diced onion and mix together to soften for 3-5 minutes. Add in the garlic, stirring for an additional minute or until fragrant. Add in the jars of tomatillo salsa and cilantro. Bring to a boil, reduce to simmer. Simmer over low heat for about 5 minutes. Turn off the heat.

Remove the slab of ribs from the simmered sauce and place it into your slow cooker. Pour the simmered sauce over the ribs. Set the slow cooker on low cook for 7 hours. After 7 hours remove rib meat to shred and place in a bowl; discard the bones.

Meanwhile, remove the meat from the chicken. Dice into bite size pieces. Place the chicken meat in large bowl. Add enough of the simmered tomatillo sauce to cover the chicken meat and mix through. Set aside.

Preheat the oven to 350F. When ready to assemble, set up your station by having a 9” x 13” casserole dish, the chicken, a plate for rolling, the simmered sauce, package of tortillas, and rib meat all in close proximity to you. Ladle a couple large spoonfuls of sauce on the bottom of the casserole dish so your enchiladas do not stick. Dip a tortilla into the remaining simmered sauce on both sides. Place the dipped tortilla on your plate and add a heaping spoonful of chicken in the middle of the tortilla. Roll it up as tight as possible and place in your prepared dish seam side down. Repeat this process with all the tortillas. Top with the shredded pork rib meat, remaining sauce, and Monterrey jack cheese.

Cover with foil and heat through until cheese is melted, about 35-40 minutes. Allow to rest for 5 minutes before serving. Top with cotija cheese, diced jalapeño, and cilantro and serve with Mexican rice.

Happy cooking!