3 hrs 20 mins
From Pillsbury Fun & Easy Mexican Cooking.
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Units: US | Metric
- 2 lbs boneless pork shoulder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 (4 1/2 ounce) can chopped green chilies
- 1 medium onion, halved and thinly sliced
- 1/2 cup water
- 1/2 cup sliced roasted red pepper
- 1/2 cup sliced green onion
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 1 (10 ounce) can enchilada sauce
- 64 inches flour tortillas
- 1Heat oven to 325. Place pork roast in shallow glass baking dish.
- 2Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
- 3Add water to baking dish. Cover with foil.
- 4Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
- 5Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
- 6Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
- 7Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
- 8Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.
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Nutritional Facts for Green Chile Pork Enchiladas
Serving Size: 1 (326 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 674.7
- Calories from Fat 394
- Total Fat 43.8 g
- Saturated Fat 19.0 g
- Cholesterol 127.8 mg
- Sodium 1179.6 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 2.7 g
- Sugars 4.5 g
- Protein 32.3 g