PULLED PORK ENCHILADAS RECIPE RECIPES

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PULLED PORK ENCHILADAS | BETTER HOMES & GARDENS



Pulled Pork Enchiladas | Better Homes & Gardens image

If you love pulled pork enchiladas, but don't feel like splurging for dinner out, make this easy casserole version. Purchased enchilada sauce is the shortcutsecret to the authentic flavors in the simple recipe.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 11 hours 10 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Number Of Ingredients 15

3?½ pounds boneless pork shoulder
1 14 ounce can chicken broth
½ cup chopped onion (1 medium)
6 cloves garlic, minced
1 tablespoon ground cumin
2 - 3 teaspoon ground chipotle chile pepper or hot chili powder
1 teaspoon salt
3 10 ounce cans enchilada sauce
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chile peppers
8 ounces cotija cheese, shredded (2 cups)
8 - 12 8 inch flour tortillas
Snipped fresh cilantro
Diced tomato or quartered grape tomatoes
Sour cream (optional)

Steps:

  • Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
  • Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
  • In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
  • In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
  • Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
  • Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

Nutrition Facts : Calories 861 calories, CarbohydrateContent 64 g, CholesterolContent 212 mg, FatContent 36 g, ProteinContent 68 g, SaturatedFatContent 13 g, SodiumContent 2795 mg

PULLED PORK ENCHILADAS RECIPE - FOOD.COM



PULLED PORK ENCHILADAS Recipe - Food.com image

This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 enchiladas

Number Of Ingredients 12

3 cups enchilada sauce
1 1/2 cups monterey jack pepper cheese, shredded
1 1/2 cups aged cheddar cheese, shredded
1 tablespoon olive oil
2 cups pork Carnitas
1 cup red kidney beans, rinsed and drained
1 (15 ounce) can corn kernels, drained
6 large corn tortillas
6 tablespoons light sour cream, for garnish
6 -8 large cherry tomatoes, quartered
1 avocado, diced, for garnish
2 tablespoons cilantro, chopped, for garnish

Steps:

  • Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
  • In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
  • Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.

Nutrition Facts : Calories 526.4, FatContent 28.1, SaturatedFatContent 13.6, CholesterolContent 59.8, SodiumContent 1396.5, CarbohydrateContent 49.5, FiberContent 10.2, SugarContent 9.3, ProteinContent 23.6

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