Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Green Chile Enchiladas Recipe
    Lost? Site Map

    Green Chile Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    DaleInCO's Note:

    This is a very versatile recipe that can be prepared partially in advance. I’ve always disliked red enchilada sauce thus I created this enchilada recipe using Stokes Green Chile Sauce with Pork. Yes, I created this recipe and submitted it to the Stokes Green Chile recipe site.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb pork shoulder chop, cooked and diced (or 1lb cooked shredded pork, 1 lb leftover cooked chicken, 1lb leftover cooked roast beef or cooked )
    • 1 cup onion, coarsely chopped (adjust to personal tastes)
    • 1 tablespoon minced garlic (about 3 garlic cloves)
    • 1 teaspoon ground cumin
    • 2 cups of stokes green chile sauce with pork, divided
    • 1 1/2-2 cups shredded monterey jack cheese or 1 1/2-2 cups colby cheese, blend
    • 8 corn or 8 flour tortillas

    Directions:

    1. 1
      Prepare all of the veggies being used, set aside and preheat the oven to 375°F.
    2. 2
      If using fresh pork shoulder steaks: Remove excess fat from 1½ pounds of pork shoulder steaks. Season with salt, garlic powder, cumin powder and onion powder then slowly simmer in oil in a skillet till tender. When the pork has completed cooking set it aside.
    3. 3
      If using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the meat and set aside. Meanwhile, gently sauté the chopped onions and garlic with oil in a skillet for about 5 minutes and mix into the reserved meat mixture and set aside.
    4. 4
      If using fresh ground beef or turkey, sauté it with the onions, garlic and ground cumin in a frying pan till the beef is brown and no longer pink. Drain off the fat and set aside.
    5. 5
      Moisten six sheets of paper towels, wrap them around the tortillas and microwave them for 45 seconds on high power so to soften them.
    6. 6
      Spoon 1 Tbsp of the reserved enchilada sauce mix over each tortilla, spoon ~ ¼ cup of meat mixture and a little cheese on top and roll up the tortillas. Smear ½ cup of the sauce on the bottom of an 8x11 baking dish and place the rolled tortillas in the dish.
    7. 7
      Add any remaining meat to the bowl of the enchilada sauce and stir well. Pour this mix over the enchiladas. Sprinkle the remainder of the cheese over the enchiladas and bake for 15 - 20 minutes in the preheated oven at 375°F or till the cheese is melted and the sauce is bubbly.
    8. 8
      Remove from the oven and serve with the toppings as described above. I like to serve this with a mixed green salad on the side.
    9. 9
      I like the KISS principle of “keep it simple stupid”. For desert, I serve a simplified version of fried ice cream. I roll scoops of vanilla ice cream in crushed frosted corn flakes, add some sliced bananas and squirt a little of chocolate syrup over each serving. Many of you didn’t know how to fake a fried ice cream desert, did you?

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Green Chile Enchiladas

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 447.2
     
    Calories from Fat 300
    67%
    Total Fat 33.4 g
    51%
    Saturated Fat 15.1 g
    75%
    Cholesterol 118.3 mg
    39%
    Sodium 303.8 mg
    12%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.9 g
    7%
    Protein 30.5 g
    61%

    The following items or measurements are not included:

    green chile sauce with pork

    corn

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes