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    You are in: Home / Recipes / Susan's Pork Enchiladas Recipe
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    Susan's Pork Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Cook In Southwest's Note:

    I make many versions of enchiladas depending on what is in the fridge. This one I especially liked, so I wrote it down. It's a great way to use up leftover pork! You can spice it up more with additional jalapenos or a dash of hot sauce mixed in with the enchilada sauce. Feel free to adjust the garlic to your taste. You may need to add more oil as you fry the tortillas to keep them from sticking to the pan.

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    1. 1
      Saute pork, peppers, onion, and garlic until pork is browned and onions are translucent. Add 1/2 can enchilada sauce to the pork mixture. Cook over medium heat until most of the sauce has evaporated. Remove from heat. Cool a few minutes, so the cilantro does not cook when added. Stir in cilantro until well mixed. Set aside.
    2. 2
      Heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (You just want them to be softened, not crisped.) After frying, put them on several layers of paper towels to drain.
    3. 3
      Pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) Divide the pork mixture into the same number of portions as you have tortillas. Do the same with the Monterey Jack cheese. Roll up a portion of pork mixture and Jack cheese into each tortilla and place the roll seam-side down in the pan. Lining up the rolls side by side in the pan. It's OK if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
    4. 4
      Bake 20-30 minutes at 350F or until bubbly. Top each serving with a dollop of sour cream and a sprig of cilantro.
    5. 5
      You could easily use leftover pork, chopped fine, in place of the ground pork and get the same results.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 26, 2012


      Loved this recipe! and so did my hubby. I left out the green bell, and cilantro. I used red sauce instead of green. It was delicious. Yum!

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    • on July 13, 2009

      Wow! This sounds fannnntastic! I'll make it soon, as I love Mexican food! Thank you for sharing! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009


      Excellent !! I added a few black olives and raw onion to each enchilada before rolling. YUM !!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Susan's Pork Enchiladas

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 649.7
    Calories from Fat 389
    Total Fat 43.3 g
    Saturated Fat 20.1 g
    Cholesterol 119.6 mg
    Sodium 1283.7 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 3.7 g
    Sugars 10.9 g
    Protein 30.7 g

    The following items or measurements are not included:

    salt and pepper

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