Pina Colada Pork Enchiladas: Pineapple Hatch-Chile Pork stuffed Enchiladas with Monterey Jack Cheese and topped with a Coconut Cream Green Enchilada Sauce.
Pina Colada Pork Enchiladas
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Pineapple Hatch Chile Pulled Pork Shoulder slow cooked with delicious seasonings, hatch-chiles, & pineapple until tender, juicy, & bursting with flavor. Then using this delicious pork; we stuff tortillas with Monterey-Jack cheese and the pork. Then we pour a wonderfully creamy sauce made from a combination of green enchilada sauce, coconut cream, and heavy cream; over the top of the stuffed tortillas and sprinkled with more cheese.
A pig named Horse and a horse named Buster
Dear Reader,
If you read my Pineapple Hatch Chile Slow Cooker Pulled Pork post (Whoa! Say that ten times fast. Haha!), then you know about my pig named “Horse” that we used to put a saddle on and try to ride.
Today I’m going to tell you about my horse name “Buster”. That saddle we used for Horse actually belonged to Buster.
Buster was a shetland pony. Which means he was a miniature horse that would never grow tall like the other horses. I think Buster may have been bitter over that fact because he was a jerk of a horse.
Can you guess how we came up with the name Buster?
I bet you can’t guess how we came up with the name Buster!
The answer: I have no idea. Hahaha! I seriously don’t remember. However I am guessing it was because he was the meanest horse ever!
Buster used to run us into trees when we were riding him or rub right up against the fence so it would scratch our legs. If Buster started running and felt you relax then he would abruptly stop so you would go flying from his back.
I seriously hated Buster, and that’s saying something because I think I have only hated 3 or 4 beings in my whole entire life: One being Buster. The second being this awful mule named Peach that made me look like a rodeo rider on a buckin’ bronco once (and scared the heebee jeebies out of me). Another being this evil rooster we had that I will be sure to tell you about some time. And then the last… Well, I better keep that one to myself.
Well, as much as I strongly disliked Buster the horse, I also had this secret love of him, because without him I would never have felt like a princess.
Buster’s redeeming quality:
You see, my dad had this old fashioned carriage buggy. It was small though, so Buster was the only horse on our whole farm that could pull the buggy. I absolutely LOVED riding in that buggy!
Every single time we went on a buggy ride; I would “accidentally” lose a shoe on my way back inside the house after. Or I would go “accidentally” prick my finger on my mom’s sewing machine and then faint into my bed with my lips puckered.
(You guys! It’s kind of embarrassing that I am telling you all this! I was obviously a little over-obsessed with being a princess…)
Ugly Pictures- Redeeming Quality Taste!
Reader I am guessign you were highly entertained by my wonderful stories of Buster the miniature horse, but you are probably also wondering why in the heck in the world did I even tell you that story…
Well mostly because it’s what was on my mind. However, I also told you about Buster because he was ugly (in spirit), but had a redeeming quality.
Y’all- these pictures just don’t do these incredible Pina Colada Pork enchiladas justice!!! These are the best pork enchiladas ever but I could not figure out how to photograph them.
Don’t pass Pina Colada Pork Enchiladas by because of my ugly pictures; Because you will seriously regret it for life. The glorious taste of these amazing pork enchiladas redeems all their ugliness!!!
Recipe for Pina Colada Pork Enchiladas:
Save RecipeIngredients
- 1 cup Green Enchilada Sauce
- 3/4 cup Coconut Milk or Coconut Cream
- 2/3 cup Heavy Whipping Cream
- 8-10 Tortillas
- 2-3 cups shredded Monterrey Jack Cheese
- 2-3 c Pineapple Chile Shredded Pork
- Fresh Cilantro, red onion, and tomatoes to top your enchiladas with after cooking.
Instructions
- Preheat Oven to 350.
- Combine the Sauce liquids in a bowl and whisk until well stirred.
- in a 9x13 inch baking dish, pour half of the sauce.
- Stuff tortillas with half of the cheese and all of the shredded pork,
- and place in the sauce in the baking dish.
- When dish is filled, pour remaining sauce over the stuffed tortillas.
- Sprinkle the second half of the cheese over the enchiladas.
- Bake for 25-30 minutes or until slightly browned and crisped on top.
- Let rest 5-10 minutes before serving.
- Enjoy!
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