PORK ENCHILADAS RECIPES RECIPES

Name: Pork Enchiladas
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Yield: 12 serving(s)
Ingredients: 6 -7 poblano chiles, roasted; 1 lb pork, cubed; 1 cup celery, chopped; 1 cup tomatoes, chopped; 2 garlic cloves, minced; 3 tablespoons olive oil; 2 (10 ounce) cans enchilada sauce, hot; 12 large flour tortillas; 1 onion, chopped; 2 cups cheddar cheese, grated

PORK ENCHILADAS RECIPE - FOOD.COM

Pork Enchiladas Recipe - Food.com image

This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side.

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Cook Time 5 hours

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

6 -7 poblano chiles, roasted
1 lb pork, cubed
1 cup celery, chopped
1 cup tomatoes, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 (10 ounce) cans enchilada sauce, hot
12 large flour tortillas
1 onion, chopped
2 cups cheddar cheese, grated

Steps:

Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
In a 3 quart sauce pan saute' garlic and pork cubes in oil.
Add chopped chilies, celery, and tomatoes.
Add water to barely cover mixture.
Bring to boil, lower heat and simmer for 3-4 hours until thicken.
Heat oven to 350 degrees.
Grease large lasagna pan.
Pour some enchilada sauce to cover bottom of pan.
Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
Cover with enchilada sauce. Make sure all edges are covered.
Sprinkle with cheddar cheese.
Cover with foil making sure foil does not touch cheese.
Bake for 30-40 minutes.
Top with sour cream and chopped cilantro.

Nutrition Facts : Calories 573.7, FatContent 22, SaturatedFatContent 7.8, CholesterolContent 51.5, SodiumContent 1282, CarbohydrateContent 66.7, FiberContent 5.2, SugarContent 7.5, ProteinContent 26.1

PORK ENCHILADAS RECIPE | MYRECIPES

Pork Enchiladas Recipe | MyRecipes image

Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal.

Provided by MyRecipes

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork
? cup minced fresh cilantro
1 jar (1 lb., 1 3/4 cups) tomatillo salsa
2 cups tomato salsa
1 cup fat-skimmed chicken broth
8 corn tortillas (6 to 7 in. wide)
2 cups (1/2 lb.) shredded jack cheese
Sour cream (optional)

Steps:

Mix pork, cilantro, and 1/2 cup tomatillo salsa.
In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.
In an 8- to 10-inch frying pan over medium-high heat, bring remaining 1/2 cup broth to steaming. Remove from heat. Dip 1 tortilla at a time in broth to slightly soften, about 1 second. As softened, lay each tortilla flat and spoon 1/8 of the pork mixture down the center. Sprinkle with about 1 tablespoon cheese, then roll tortilla to enclose filling. Set the enchilada seam down in the 9- by 13-inch pan. Repeat to fill remaining tortillas.
Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.
Bake in a 400° oven until enchiladas are hot in the center and salsa is bubbling, about 30 minutes. Top portions with sour cream.

Nutrition Facts : Calories 653 calories, CarbohydrateContent 39 g, CholesterolContent 159 mg, FatContent 34 g, FiberContent 2.7 g, ProteinContent 47 g, SaturatedFatContent 16 g, SodiumContent 2471 mg

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