Easy to make shredded pork enchiladas. Very tasty!
1. Place roast in dutch oven, pour in water and brown over stove top, for 30 minutes. Pour in beef broth, vinegar, chili powder, and cumin. Bake at 300 degrees for 5 hours - with cover on. Move dutch oven to stove top, shred pork and simmer for 30 minutes.
2. In a large skillet, saute onions. Mix in flour, and green chilis. Stir for 2 minutes, then stir in sour cream and 1/2 of cheese. Stir until cheese is melted and set aside.
3. Preheat oven to 375 degrees. Spread some of the sauce in the bottom of a 9X13 casserole dish. Spread 4 heaping spoon fulls of sauce into tortilla and an equal amount of meat. Place 5 tortillas into the casserole dish. Spread more sauce over the top of the enchiladas and put another cup of cheese on top. Heat for 20 to 25 minutes - until the tortillas get crispy and the cheese is bubbling.
4. Make the other enchiladas in batches. They will get soggy if you make them ahead of time and reheat them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (768g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 998 | ||
Calories from Fat: 629 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.9g | 93 % | |
Saturated Fat 32.5g | 162 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 220.2mg | 68 % | |
Sodium 1782.1mg | 61 % | |
Potassium 1126.3mg | 30 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 31.4g | ||
Protein 50.7g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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