Recipe by teresas
This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side.
Top Review by weekend cooker
Good dinner, as we all enjoyed these nice enchiladas,though we did not like like the celery in these, hence the 4 stars. Other than that they were good, and did make for a good dinner. The chiles did take the cake with these, and loved the idea of pork in these rather than beef, it was nice to have pork for a change, since we usually prefer beef. Nice and filling too. Made for PRMR Tag.
- 6 -7 poblano chiles, roasted
- 1 lb pork, cubed
- 1 cup celery, chopped
- 1 cup tomatoes, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 (10 ounce) cans enchilada sauce, hot
- 12 large flour tortillas
- 1 onion, chopped
- 2 cups cheddar cheese, grated
Directions See How It's Made
- Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
- In a 3 quart sauce pan saute' garlic and pork cubes in oil.
- Add chopped chilies, celery, and tomatoes.
- Add water to barely cover mixture.
- Bring to boil, lower heat and simmer for 3-4 hours until thicken.
- Heat oven to 350 degrees.
- Grease large lasagna pan.
- Pour some enchilada sauce to cover bottom of pan.
- Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
- Cover with enchilada sauce. Make sure all edges are covered.
- Sprinkle with cheddar cheese.
- Cover with foil making sure foil does not touch cheese.
- Bake for 30-40 minutes.
- Top with sour cream and chopped cilantro.