Shredded Pork Enchiladas Recipe

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Shredded pork enchiladas are really flavorful and make a change from ground beef enchiladas which are perhaps more common. The following recipe combines the pork with two kinds of cheese, as well as onion and the enchilada sauce for these shredded pork enchiladas is also homemade. The garnish is a creamy mixture of sour cream, corn, red onion, and cilantro, which is the ideal contrast to the piquant pork enchilada recipe.

If you enjoy pork enchiladas, green chili sauce is a great condiment to serve with them. Alternatively, you can follow the recipe because you will find the chipotle-rich sauce to be perhaps spicy enough.

These pork enchiladas look amazing and they are just as good for a sit-down dinner as they are for a family meal. Actually, they will not fail to impress at a dinner party because they are certainly flavorful enough and interesting enough to be a real talking point.

Shredded Pork Enchilada

Juicy Pork Enchiladas with Onion

Ingredients

  • 1 ½ lbs pork shoulder, in 1 inch cubes
  • 1 teaspoon salt
  • 2 tablespoons grated Monterey Jack cheese
  • 2 tablespoons grated Cheddar cheese
  • ¼ teaspoon black pepper
  • 3 ½ cups enchilada sauce
  • ½ chopped onion
  • 12 small corn tortillas
  • 2 tablespoons vegetable oil
  • Red onion, corn kernels, chopped cilantro and sour cream, for garnish

For the Enchilada Sauce

  • 3 minced cloves garlic
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 1 tablespoon flour
  • 7 oz can chipotle chilies in adobe
  • 28 oz can diced tomatoes
  • 2 tablespoons chili powder

Preparation

  • Bring 1 quart of water to a boil in a 4 quart pot, and then stir in the onion, salt, pepper, and onion. Let the mixture simmer for 45 minutes or until the meat is tender. Strain it and set it aside.
  • Preheat the oven to 350 degrees F.
  • Heat the oil for the enchilada sauce over a low heat, and then add the chili powder and garlic and sauté for a minute. Puree the chilies, chili powder, flour, tomatoes, and garlic mixture in a blender, then put it back into the pan and simmer for 10 minutes.
  • Add the broth and simmer for half an hour more.
  • Shred the pork into a bowl and stir in ½ cup of the enchilada sauce.
  • Brush the tortillas on both sides with oil, then stack them 2 high on a baking tray and heat them for a couple of minutes in the oven until they are warm and flexible. Take them out of the oven, make them into a stack, and keep them warm, under a kitchen towel.
  • Spread ¾ cup enchilada sauce on the base of a 13 x 9 inch baking dish, then sprinkle some cheese on each tortilla (save about ⅓ of it) and spoon some of the filling on each one.
  • Roll them up and arrange them seam side down in the baking dish.
  • Cover the enchiladas with the rest of the sauce, and then sprinkle the rest of the cheese over them.
  • Bake until the sauce is bubbling and the cheese has melted.
  • This will take about 20 minutes.
  • Serve the enchiladas garnished with the red onion, corn kernels, sour cream, and chopped cilantro.

Read more about Marinades for Beef Fajitas

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