Pork Enchiladas
8
People talking
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
- Serves:
- Units:
Nutrition Information
8
People talking
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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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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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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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.
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