Pork Enchiladas

Submitted 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."

 

• Ready In: 5hrs 45mins
• Ingredients: 10
• Serves: 12

ingredients

• 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

1. Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
2. In a 3 quart sauce pan saute' garlic and pork cubes in oil.
3. Add chopped chilies, celery, and tomatoes.
4. Add water to barely cover mixture.
5. Bring to boil, lower heat and simmer for 3-4 hours until thicken.
6. Heat oven to 350 degrees.
7. Grease large lasagna pan.
8. Pour some enchilada sauce to cover bottom of pan.
9. Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
10. Cover with enchilada sauce. Make sure all edges are covered.
11. Sprinkle with cheddar cheese.
12. Cover with foil making sure foil does not touch cheese.
13. Bake for 30-40 minutes.
14. Top with sour cream and chopped cilantro.

Reviews

[Blue Skies]

Wonderful for leftovers, I had previously made a Boston butt roast using a combination recipe of Kittencal's "Dry Rub for ribs, pork shoulder, and boston butt" and her "Fall-apart Tender slow Roast pork butt" recipes, then froze the leftover pulled pork. This recipe fit the bill for use, although I did make a couple changes. I added 1 4.5 oz can of chopped green chiles, 1 fresh diced jalapeno, substituted tomato sauce for fresh tomato, and added enchilada sauce to the filling mixture as well as the top. Had a very nice flavor, I'm not sure DH even knew he was eating pork! Thank you!

 

[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.

 

[Sydney Mike]

I'm not sure why my review isn't showing up, but I'll try a third time! I pretty much followed the recipe although I did use green chilies instead of the poblano! We have more chicken enchiladas that anything else, but when I have shredded & frozen pork around, I'll do these as well, & your recipe now gives me an additional incentive to make them more often ~ They're wonderfully satisfying! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

 

[j9green]

Wow! This recipe is definately a keeper. Well worth the extra effort and I am so looking forward to having the leftoevers today. Me and my family all loved it. I made a few small changes . . . used the medium verdi (green) enchilada sauce, the large green chilis because the store did not have poblano chiles and a yellow onion because that is what I had. I can not wait to use this for a dinner party. It is definately worth the 5 Stars. Thanks

 

[mermaid1957]

Great recipe Teresa! My girlfriend loved it and so did I. The store I went to didn't have fresh poblano chilies, so I used the diced green fire roasted chilies in the can and it worked really well. I will make this one again. The sour cream and cilantro is a MUST finishing touch.