Verified by stevemur
|1/2 cuppeanut oil|
|12 corn tortillas|
|2 lbpork roast (butt); cooked and shredded|
|1 lbmonterey jack cheese; grated|
|1/4 cupheavy cream|
|1/2 cupscallions; finely chopped|
|1 1/2 cupmexican green tomatoes or tomatillos; (drained)|
|1 cupCilantro; chopped|
|1 4-oz candiced green chilies|
|1 1/2 cupSour cream|
Pork Enchiladas Preparation
Heat oil, as needed, in skillet and warm tortillas, one at a time. Preheat oven to 375-degrees. Oil a 9x13 glass casserole dish. Place some pork, cheese, 1 tsp. cream, scallions, and salt down center of each tortilla. Roll and place seam-side-down in dish. Cover with foil and bake 30 minutes. Meanwhile, put tomatillos, cilantro, and chilies in a blender. Blend until smooth. Stir in sour cream. Salt as needed. Spoon sauce over enchiladas.
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Pork Enchiladas Reviews
Good pork roast leftover recipe. Very tasty.
2 years, 1 months, 2 weeks, 1 days, 16 hours, 51 minutes ago
[I posted this recipe.]
3 years, 9 months, 4 weeks, 21 hours, 35 minutes ago
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