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Easy Pork Enchiladas Recipe

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Go Jes! #19

 

This recipe for Easy Pork Enchiladas, by , is from Our Favorite Recipes for My My and Grandaddy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee

Category:
Category:

Ingredients:  
Ingredients:  
For the Filling
1.5 lbs of ground pork (see note)
3 garlic cloves, minced
1 jalapeno, seeds and membranes removed, minced (see note)
3 tsp ground cumin
2 tbsp honey
1/2 cup chicken broth
1/4 cup jarred salsa verde

For the Sauce
2 cups jarred salsa verde (one 24-ounce jar is enough for the whole recipe)
1/2 cup heavy cream
1/2 cup chicken broth

For Assembly and Serving
14-16 small corn or flour tortillas (see note)
3 cups cheese (cheddar, monterey jack, or colby jack work well)
Sliced scallions
1/4 cup chopped fresh cilantro
Lime wedges

Directions:
Directions:
For the Filling: cook ground pork until almost completely browned, drain any excess grease.
Add garlic, jalapeno, cumin, and honey. Cook 2-3 minutes.
Add chicken broth and salsa verde, cook 2-3 minutes.

For the Sauce: combine all ingredients, stirring to combine well.

For Assembly and Baking:
Preheat oven to 450 degrees F.
Spread about 1/3 cup of sauce in the bottom of a 9x13 baking dish.
I am a big fan of Pyrex and this baking dish even comes with a cover.
If using corn tortillas, lightly char the tortillas (one at a time) on a gas burner or under the broiler (all at the same time), this only takes 1-2 minutes.
OR If using flour tortillas, microwave all the tortillas together for 30-45 seconds until soft and pliable.
Dip prepared tortillas in sauce, coating both sides.
Fill with approximately 2 tablespoons of meat filling and 1 tablespoon of cheese.
Wrap tightly and place seam side down in the baking dish.
Repeat until filling is gone, I usually get 14-16 enchiladas from the recipe (see note).
Pour remaining sauce over the enchiladas, spreading it evenly with the back of a spoon
Top with remaining cheese.
Cover with foil (see note) and bake in preheated oven for 15-20 minutes or until bubbly and the cheese is melted.
Top with scallions and cilantro and serve with lime wedges.

Number Of Servings:
Number Of Servings:
14 - 16 enchiladas
Preparation Time:
Preparation Time:
Total 50 minutes
Personal Notes:
Personal Notes:
Shredded pork may be used in place of ground pork, start at 2. For more spice, leave the seeds and membranes in the jalapeno or add more! Use corn tortillas if preffered, but flour tortillas make for faster assembly. The number of enchiladas you get will depend on the size tortilla you use. Recommend using small 10-inch tortillas. To ensure the cheese doesn't stick to the foil, spray it with non-stick cooking spray before covering the enchiladas.

 

 

 

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