Ingredients: |
Ingredients: 1 2-pound boneless pork shoulder roast
1 large Reynold’s oven bag
1 tablespoon flour
1/2 teaspoon garlic salt
1 teaspoon cumin
1 teaspoon oregano
1 4-ounce can chopped green chiles
1 medium onion, halved and then thinly sliced
1 cup water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 4-ounce jar pimentos, drained
1/2 cup sliced green onions
1 cup sour cream
8 ounces finely shredded Mexican cheese blend
2 10-ounce cans mild enchilada sauce
8 8-inch flour tortillas
|
Directions: |
Directions:Preheat the oven to 325. Put the flour in the Reynold’s oven bag and shake it around to distribute it. Place the pork roast into the bag and set it inside of a shallow glass baking dish. Sprinkle the garlic salt, cumin and oregano over the roast. Top with the green chiles and onion slices. Add the water to the bag. Fasten the bag with the fastener and cut six slits in the top of the bag to allow the steam to escape. Bake the roast at 325 for about 3 hours or until the pork is very tender. Remove the pork from the bag, and place the liquid and vegetables in a large bowl. Shred the pork and add it to the bowl. Add the salt, pepper, pimentos, green onions, sour cream, and half of the cheese. Mix well.
Preheat the oven to 350. Pour 1/2 cup of the enchilada sauce into the bottom of a 9 x 13 glass baking dish. If your tortillas were stored in the refrigerator, you will want to warm them in the microwave so that they will be more pliable. Using a pastry brush, spread about 2 teaspoons of enchilada sauce on each tortilla. Top each with about 2/3 cup of the pork mixture. Roll up the tortillas and arrange them, seam side down, in the baking dish. Top with the remaining enchilada sauce. Sprinkle with the remaining cheese. Cover the baking dish with foil. Bake at 350 for 55 minutes or until the enchiladas are thoroughly heated. |
This recipe for Green Chile Pork Enchiladas is from