SWEET PORK ENCHILADAS RECIPES

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PORK ENCHILADAS WITH GREEN SAUCE RECIPE | MARTHA STEWART



Pork Enchiladas with Green Sauce Recipe | Martha Stewart image

A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.

Provided by Martha Stewart

Categories     Pork Recipes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Number Of Ingredients 10

1 pork tenderloin (about 1 pound)
1 teaspoon ground cumin
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
3 pounds tomatillos (husks removed), washed and coarsely chopped
1 cup frozen corn kernels, thawed
12 corn tortillas (6-inch)
2 cups coarsely grated white cheddar (8 ounces)

Steps:

  • Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl and set aside.
  • In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
  • Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
  • Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
  • Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.

Nutrition Facts : Calories 502 g, FatContent 23 g, FiberContent 8 g, ProteinContent 31 g

QUESO PORK ENCHILADAS RECIPE: HOW TO MAKE IT



Queso Pork Enchiladas Recipe: How to Make It image

My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They’re rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 9

1 jar (15-1/2 ounces) salsa con queso dip, divided
1 can (10 ounces) enchilada sauce, divided
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
4 cups cubed cooked boneless country-style pork ribs (from 2 pounds boneless ribs)
12 flour tortillas (6 inches), warmed
2-1/2 cups shredded Mexican cheese blend, divided
Shredded lettuce and chopped tomatoes, optional

Steps:

  • In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired.
    Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 705 calories, FatContent 41g fat (17g saturated fat), CholesterolContent 139mg cholesterol, SodiumContent 1951mg sodium, CarbohydrateContent 44g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 45g protein.

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