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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Great Pork Enchiladas Recipe

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This recipe for Great Pork Enchiladas is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Boston Butt
15 flour tortillas
4-5 c. shredded extra sharp cheddar cheese
½ c. chopped jalapeño peppers
1 c. chopped onion
3 c. tomato sauce
2 T. ground red pepper
3 T. ground garlic powder
1 tsp. granulated sugar
2 tsp. chili powder
Directions:
Directions:
Season the Boston Butt with Tony’s Chachere and place the Boston Butt in a crock pot for 6-7 hours (on high) or until meat falls off of the bone. Remove the butt from the Crockpot and let drain for 2-3 minutes. Start pulling the pork with two forks and set the meat aside.
Blend tomato sauce, chopped onions, red pepper, garlic powder and granulated sugar and Chili powder set aside.
Place 5-6 flour tortillas on a microwavable plate and heat for 15 seconds, flip them over and heat for another 12-15. This makes them easier to roll.
Spread a small amount of sauce in the bottom of a baking dish.
Roll some pork, shredded cheese and a few jalapeños in each tortilla and place them in the baking dish.
Cover the enchiladas with the sauce and sprinkle cheese on each enchilada,
Bake for 15 minutes at 350 degrees.
Serve with Mexican Rice and Refried beans.
Makes 3-6 servings depending on your tortilla size.

 

 

 

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