PORK ENCHILADAS WITH GREEN SAUCE
A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted in the thickest part of pork registers 145 degrees, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl and set aside.
- In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
- Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
- Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
- Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.
Nutrition Facts : Calories 502 g, Fat 23 g, Fiber 8 g, Protein 31 g
PORK ENCHILADAS
One of my favorite ways to use up leftover pork.
Provided by STEPHZ2003
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g
PORK ENCHILADAS WITH GREEN SAUCE
This is a recipe from Jane Milton's Mexican cook book,the green tomatillo sauce provides a tart contrast to the pork filling in this popular dish.
Provided by sashas kitchen
Categories Vegetable
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- put the diced pork in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute.
- meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it.
- drain the pork and shred it,set it aside.
- heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender.
- preheat oven to 350F,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded pork onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles.
Nutrition Facts : Calories 772.3, Fat 54.4, SaturatedFat 19.5, Cholesterol 168.8, Sodium 519.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.5, Protein 42.8
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