Pork Enchiladas
photo by teresas
- 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
- 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.
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Reviews
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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!
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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.
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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]
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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
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RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>