Pork Enchiladas

Pork Enchiladas

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Pulled pork enchiladas with a cilantro cream sauce.


1/2 cup peanut oil
12 corn tortillas
2 lb pork roast (butt); cooked and shredded
1 lb monterey jack cheese; grated
1/4 cup heavy cream
1/2 cup scallions; finely chopped
1 Salt
1 1/2 cup mexican green tomatoes or tomatillos; (drained)
1 cup Cilantro; chopped
1 4-oz can diced green chilies
1 1/2 cup Sour cream

Original recipe makes 4



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.

Verified by stevemur
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Smoked pork shoulder, shredded, with fresh cilantro and fresh green chilies

Calories Per Serving: 2568 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Good pork roast leftover recipe. Very tasty.
kisli2 5y ago

[I posted this recipe.]
KarenSorensen 6y ago

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