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Pork Enchiladas Recipe

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This recipe for Pork Enchiladas, by , is from The Mills Jr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Don F Mills Jr
Added: Tuesday, April 29, 2008


1 lb ground pork (beef or turkey are great subs)
1 T olive oil
1/2 onion chopped
2 garlic cloves chopped
1 T ancho chili powder
1 T cumin
1 jalapeño pepper- seeds removed- chopped
Pinch cayenne pepper
1 4-6 oz can no-salt added tomato sauce
1 package 10-12" flour tortillas
1 can of El Paso Red or Green enchilada sauce
1 c shredded low fat yellow cheddar cheese

Pre Heat Oven 375º
Spray 13 x 9 baking dish

Heat olive oil in large skillet and add onion and ground meat.
Saute until meat is brown and onions are opaque.
Add garlic and cook for 1-2 mins more.
Add spices, jalapeño pepper and no-salt tomato sauce.
Cook until thick consistency.

Cool slightly and remove tortillas from packaging.

Lay tortilla flat on cutting board and add generous serving of Mexican meat mixture to the lower 1/3 center of tortilla.

Using both hands- place thumbs on the bottom flap of tortilla and using index fingers pinch sides in while rolling bottom up with thumbs thus creating a pocket.

Continue to roll until cylindrical and place in baking dish seam side down. Repeat until all tortillas are used or out of mixture.

Pour Enchilada sauce over the entire dish in a zigzag- manner.

Sprinkle shredded cheddar and bake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 mins.
Personal Notes:
Personal Notes:
Corn tortilla are also great to use-however flour ones are easier to roll.

If using corn- heat in a dry non stick skillet over medium heat first and reserve in a paper towel until ready to roll.




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