SUSAN'S PORK ENCHILADAS
I make many versions of enchiladas depending on what is in the fridge. This one I especially liked, so I wrote it down. It's a great way to use up leftover pork! You can spice it up more with additional jalapenos or a dash of hot sauce mixed in with the enchilada sauce. Feel free to adjust the garlic to your taste. You may need to add more oil as you fry the tortillas to keep them from sticking to the pan.
Provided by Cook In Northwest
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute pork, peppers, onion, and garlic until pork is browned and onions are translucent. Add 1/2 can enchilada sauce to the pork mixture. Cook over medium heat until most of the sauce has evaporated. Remove from heat. Cool a few minutes, so the cilantro does not cook when added. Stir in cilantro until well mixed. Set aside.
- Heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (You just want them to be softened, not crisped.) After frying, put them on several layers of paper towels to drain.
- Pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) Divide the pork mixture into the same number of portions as you have tortillas. Do the same with the Monterey Jack cheese. Roll up a portion of pork mixture and Jack cheese into each tortilla and place the roll seam-side down in the pan. Lining up the rolls side by side in the pan. It's OK if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
- Bake 20-30 minutes at 350F or until bubbly. Top each serving with a dollop of sour cream and a sprig of cilantro.
- You could easily use leftover pork, chopped fine, in place of the ground pork and get the same results.
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Arham Tiger
[email protected]These enchiladas were a hit at my party! Everyone loved them. I will definitely be making them again.
Georgianne Miller
[email protected]The enchiladas were easy to make and they tasted great! I would definitely recommend them to anyone looking for a quick and easy weeknight meal.
Nompumelelo Oliphant
[email protected]These enchiladas were a bit too cheesy for my taste. I would use less cheese next time.
Esperanza Perez
[email protected]I'm not a fan of pork, but these enchiladas were surprisingly good. The sauce was flavorful and the cheese was melted and gooey. I would definitely make these again, but I would use chicken instead of pork.
Yasin Dasti
[email protected]These enchiladas were delicious! The pork was tender and flavorful, and the sauce was perfect. I will definitely be making these again.
Rajkumar Budhathoki
[email protected]The enchiladas were good, but the sauce was a bit too runny. I would thicken it up next time.
Michael Silva
[email protected]These enchiladas were a bit bland for my taste. I would add more seasoning to the pork filling next time.
Pamela Solares
[email protected]I've made these enchiladas several times now and they are always a hit. They are so flavorful and the pork is always tender and juicy. I love that I can make them ahead of time and just pop them in the oven when I'm ready to eat.
FFX Fighter
[email protected]These enchiladas were easy to make and they tasted amazing! I would highly recommend them to anyone looking for a quick and easy weeknight meal.
Jamie Wilkes
[email protected]The sauce was a bit too spicy for my taste, but the rest of the enchiladas were delicious. I would definitely make these again, but I would use a milder sauce next time.
Grace Pineda
[email protected]I followed the recipe exactly and the enchiladas turned out great. The only thing I would change is to add a little more cheese to the filling.
Bidhan Chandra
[email protected]These enchiladas were a hit with my family! The sauce was flavorful and the pork was tender and juicy. I will definitely be making these again.