PORK ENCHILADAS RECIPE RECIPES
PORK ENCHILADAS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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
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
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
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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