Kitchen Kouture Shredded Pork Enchiladas With Red Chili Sauce
- Ready In:
- 24hrs 20mins
- Ingredients:
- 17
- Yields:
-
8 enchiladas
ingredients
- 680.38 g carnita meat (Kitchen Kouture Carnitas)
- 8 corn tortillas
- 453.59 g sharp cheddar cheese, shredded
- 1 onion, chopped
- 29.58 ml butter
- 29.58 ml flour
- 24.64 ml red chili powder
- 9.85 ml cumin
- 9.85 ml garlic powder
- 14.78 ml garlic salt
- 4.92 ml salt
- 4.92 ml pepper
- 4.92 ml cayenne
- 4.92 ml onion powder
- 0.25 ml cinnamon
- 170.09 g tomato paste
- 591.47 ml water
directions
-
Sauce:
- Melt butter in a sauce pan.
- Make a roux by browning flour in melted butter.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness. Let cool.
- Let sit overnight in the refrigerator.
-
Enchiladas:
- Let sauce come to room temperature.
- Fry tortillas slightly in oil to soften tortillas.
- Coat the bottom of 11 x 14 pan with the sauce.
- Coat each side of a tortilla with sauce.
- Put carnita meat, cheese, & onion in tortilla, and roll up placing fold side down.
- Continue till you have 8 enchiladas.
- Pour the remainder of the red sauce over enchiladas.
- Top with remaining cheese.
- Cook at 400 degrees for 15 minutes.
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