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Monterey Jack is one of my favorite Tillamook Cheeses. In fact, when I was little my favorite food was enchiladas and they remain at the top of my list today! While some ingredients have come and gone (for instance I’ll add black olives and onions now and that was unthinkable when I was a tot), the cheese has always been consistent: Tillamook Monterey Jack. No questions asked. Tillamook Monterey Jack recently got a little makeover, too, making it even tastier than before! No matter what variation of enchiladas you like, this recipe is classic Tillamook and sure to be a crowd pleaser.


Enchilada Ingredients:
1½ lbs pork shoulder, cut into 1-inch cubes
⅔ cup chopped onion (½ medium onion)
1 teaspoon salt
¼ teaspoon pepper
1 cup (4 oz) Tillamook Monterrey Jack Cheese, shredded
1 cup (4 oz) Tillamook Medium Cheddar Cheese, shredded
3½ cups enchilada sauce, divided*
12 – six-inch corn tortillas
2 tablespoons vegetable oil

*Enchilada Sauce Ingredients:
2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
1 can (28 oz) diced tomatoes
½ (7 oz) can chipotle chili en adobo, or more to taste
1 tablespoon flour
1 cup chicken broth


Enchilada Sauce Directions:
In a 2-quart saucepan, heat oil over low.  Add garlic and chili powder; sauté 1 minute.  In a blender puree tomatoes, chili, flour, and garlic mixture until smooth.  Pour the puree back into the pan and simmer 10 minutes, stirring occasionally. Add broth and continue to simmer 30 minutes more, stirring occasionally.  Makes 3½ cups enchilada sauce.

Enchilada Directions:
In a 4-quart saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer 45 minutes until pork is tender. Strain; set aside to cool.

Preheat oven to 350˚F.  Combine cheeses in a small bowl; set aside. Shred pork into a medium bowl and combine with ½ cup enchilada sauce.

Brush both sides of tortillas lightly with oil. Working in batches, stack tortillas two high on a baking sheet.  Heat in oven for 3 minutes just until tortillas are warm and pliable.  Remove from oven. Make a single stack and keep warm, covered with a kitchen towel.

To Assemble Enchiladas:
Spread ¾ cup enchilada sauce on the bottom of a 9×13-inch baking dish. Lay a warm tortilla on work surface.  Across the middle of each tortilla sprinkle a scant tablespoon of cheese and top with a scant ¼ cup of pork filling.  Roll up tortillas and place seam side down in prepared dish. Completely cover enchiladas with remaining sauce.  Sprinkle with remaining cheese.  Bake until cheese is melted and sauce is bubbling, about 20-25 minutes.  Cool 10 minutes and serve.

Serves 6

Tip: Sour cream is a delicious addition to enchiladas. My personal favorite is Tillamook Natural Sour Cream – it’s pure and simply the best!

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