ROASTED PORK ENCHILADAS RECIPES
ROASTED PORK ENCHILADAS RECIPE - MEXICAN.FOOD.COM
Don’t want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Here’s my favorite way of getting the flavors and not spend too much time in the kitchen.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
- Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
- For the Roasted Pork and Caramelized Onion Filling:.
- In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.
Nutrition Facts : Calories 430.4, FatContent 23.8, SaturatedFatContent 8.4, CholesterolContent 33.5, SodiumContent 784.4, CarbohydrateContent 46.5, FiberContent 5.6, SugarContent 10.2, ProteinContent 8.9
PORK ENCHILADAS RECIPE | ALLRECIPES
One of my favorite ways to use up leftover pork.
Provided by STEPHZ2003
Categories World Cuisine Latin American Mexican
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 495.3 calories, CarbohydrateContent 32.4 g, CholesterolContent 105.5 mg, FatContent 26.4 g, FiberContent 2 g, ProteinContent 32.5 g, SaturatedFatContent 15 g, SodiumContent 1246.8 mg, SugarContent 5.2 g
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