Carnitas Enchiladachilaquiles Casserole Recipes

Steps:

• 1. In a 3qt. sauce pan heat the olive oil on low heat. Add the pouch of carnitas, put in the chile, and add spices, add the mushroom soup, and water. Stir and on low heat bring to a slow boil. Taste for spices, and salt.
• 2. While mixture is melding, fry as many tortillas as you will need for your enchilada. I use a #5 iron skillett. Pat dry with paper towels. When mixture is ready put a small layer of chile mix on the bottom of a pie plate and arrange tortillas on top. Add mixture to the top of tortillas and sprinkle with onions, and cheese. Repeat process until you have at least 4 layers or more. This makes a wonderful pot luck dish. Enjoy! For egg lovers one over easy or med. egg is a wonderful add on to this dish.

Steps:

• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
• Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
• Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
• Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
• Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
• When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
• Bake uncovered in the preheated oven for 20 minutes.
• Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Steps:

• Cut the pork meat into 1 1/2" cubes
• Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown.
• Stir frequently during this step.
• Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water.
• Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes.
• Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated.
• Cool and shred the meat mixture.
• Lightly fry the tortillas in oil on each side until soft.
• Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan.
• Top with the enchilada sauce and any remaining cheese.
• Bake in a 400F oven for 20-30 minutes, or until everything is very hot.
• Remove from oven.
• [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.]
• Serve at once.