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Fiesta Enchiladas Recipe

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This recipe for Fiesta Enchiladas, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Wednesday, June 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-2/3# boned pork butt or shoulder, fat trimmed.
1 lg. onion, chopped
2 lg. cloves garlic, chopped
3 T. chili powder
2 tsp. dried oregano leaves
1 qt. beef broth
12 corn tortillas
1-1/2 C. shredded jack cheese
1 lg. can(7 oz.) chopped green chilies
1 15-oz. can tomato sauce
1 12-oz. jar enchilada sauce
Fresh cilantro sprigs

Directions:
Directions:
Cube pork into 1-1/2" chunks. Place meat, onion, garlic and 1/2 cup water in large, heavy saucepan. Cover and simmer on med-high for 20 minutes, stirring occasionally. Uncover; stir often until juices evaporate, begin to brown and stick to pan, about 10-15 minutes.
Stir in chili powder, oregano and broth, scraping browned bits free. Cover and simmer 1- to 1-1/2 hrs. until meat is very tender.
Uncover; stir over high heat breaking meat into shreds, reducing volume to about 3 cups (6-8 minutes)
Soften tortilllas by nuking in a paper towel for one minute. Fill and roll each tortilla using 1/4 cup filling per tortilla. Place seam down in a greased 10x15" pan. Cover tightly with foil and bake in a 350 degree oven for 15-20 minutes.
Uncover & sprinkle with cheese and bake 8-10 minutes longer.
Mix together chilies, tomato sauch and enchilada sauce in heavy pot and heat until bubble, about 5 minutes.
Spread sauce on a warmed rimmed platter.
Place enchiladas on top of sauce.
Scatter with cilantro sprigs.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time
Personal Notes:
Personal Notes:
Nuking the tortillas to soften saves time and calories!

 

 

 

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