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
SHREDDED PORK ENCHILADAS
Make and share this Shredded Pork Enchiladas recipe from Food.com.
Provided by tila1862
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
- Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
- Freezes and reheats well !
Nutrition Facts : Calories 1126, Fat 60, SaturatedFat 27.8, Cholesterol 376.6, Sodium 3451.8, Carbohydrate 26.4, Fiber 4.4, Sugar 12.4, Protein 115.6
EASY SHREDDED BEEF OR PORK ENCHILADAS
I Love to mimic things I eat at restaurants. I got this one from a Mom and Pop Mexican restaurant. It's so yummy and so simple not any spices but salt and enchilada sauce. Red or Green sauce, either will do. Save 1/2 of the meat in freezer for a future dinner.
Provided by Ruthie Warren
Categories Roast Beef
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
- Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
- Heat up the flour tortillas in microwave for 1 minute to soften.
- Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
- When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
- Sprinkle the extra cheese over the top.
- Bake at 375°F until sauce is bubbling.
- Let sit out side the oven for approx 5 minutes.
- Put remaining ingredients in freezer for up to 2 weeks.
Nutrition Facts : Calories 837.9, Fat 38.2, SaturatedFat 16.4, Cholesterol 208, Sodium 1678.5, Carbohydrate 42, Fiber 3.5, Sugar 2.3, Protein 76.8
ROASTED SHREDDED PORK ENCHILADAS
This is a great use for roast pork leftovers or roast the pork with seasonings ment for the shredded pork filling. The pork roast can be bone in or boneless as long as it's fairly lean as bacon fat is added for flavor. Most of the shredded meat fillings I've found for enchiladas are slow cooked from uncooked meats, this is a great way to get that roasted flavor to enrich the dish.
Provided by Mainer556
Categories Pork
Time 3h30m
Yield 12 enchiladas, 6-12 serving(s)
Number Of Ingredients 21
Steps:
- Rub Pork Roast with first 4 ingredients. Melt 1 tsp bacon drippings in a oven safe fry pan or dutch oven with 2 cloves of garlic. Put roast in pan and top with remaining bacon drippings and garlic. Roast at 325 for 1 hour. The meat will be just a bit underdone but it'll have the roasted flavor.
- Remove the roast to the slow cooker and add the remaining slow cooking ingrediants to the roasting pan to deglaze pan drippings. Bring the pan liquid just to a simmer and add to crock pot. Cook crock pot on high till it just comes to a simmer then turn it to low for 3 hours.
- Remove the roast and shred with forks. Put liquid from crock pot in a fry pan and reduce till about 1 cup and add the shredded meat. Continue to reduce till meat is moist but not dripping, stirring occasionally. Set aside.
- Combine the Sauce ingredients in a 2 quart sauce pan and simmer 5 minutes.
- Assembly:.
- Put 2-3 Tbsp oil in a fry pan and heat to high. Add tortillas 1 at a time for a few seconds, flip, then remove to paper towels to drain excess oil, stacking paper towel, tortilla, paper towel, tortilla, etc. Pour 1/2 sauce in a flat dish and dip tortillas one at a time in the sauce. After dipping place in a baking dish, sprinke with cheese then shredded meat and roll Repeat for all 12 tortillas Pour remaining sauce over enchiladas the to with remaining cheese.
- Bake at 350 for 30 minutes. Remove separately and garnish as desired.
Nutrition Facts : Calories 634, Fat 31, SaturatedFat 15.4, Cholesterol 156.9, Sodium 1145.6, Carbohydrate 37.2, Fiber 6, Sugar 4.3, Protein 53.2
SWEET PORK ENCHILADAS
A nice change to standard enchiladas. Pulled pork is blended with green chile sauce, brown sugar, and cilantro. Fabo!!
Provided by HAPIEMOMOF2
Categories World Cuisine Recipes Latin American Mexican
Time 4h50m
Yield 10
Number Of Ingredients 10
Steps:
- Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
- Cook on High for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
- Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 52.9 g, Cholesterol 66 mg, Fat 13.3 g, Fiber 8.5 g, Protein 27.7 g, SaturatedFat 5.6 g, Sodium 635.4 mg, Sugar 10.7 g
PULLED PORK ENCHILADAS
This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y
Provided by CLUBFOODY
Categories Meat
Time 40m
Yield 6 enchiladas
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
- In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
- Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.
Nutrition Facts : Calories 526.4, Fat 28.1, SaturatedFat 13.6, Cholesterol 59.8, Sodium 1396.5, Carbohydrate 49.5, Fiber 10.2, Sugar 9.3, Protein 23.6
CARNITAS ENCHILADAS
If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.
Provided by Bibi
Categories Enchiladas
Time 1h35m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg
More about "shredded pork enchiladas recipes"
PULLED PORK ENCHILADAS (PORK CARNITAS) | RECIPETIN EATS
From recipetineats.com
5/5 (39)Total Time 40 minsCategory Baked, FastCalories 788 per serving
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
PULLED PORK ENCHILADAS RECIPE - SMITHFIELD CULINARY
From smithfieldculinary.com
PULLED PORK ENCHILADAS - BETTER HOMES & GARDENS
From bhg.com
PORK ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
PULLED PORK ENCHILADAS - BEAUTIFULLY BROKEN JOURNEY RECIPES
From beautifullybrokenjourney.com
PULLED PORK ENCHILADA CASSEROLE - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
WHAT TO DO WITH PULLED PORK? - STUFFSURE
From stuffsure.com
SHREDDED PORK ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
SHREDDED PORK RECIPE - IZZYCOOKING
From izzycooking.com
23 LEFTOVER PULLED PORK RECIPES - CHEFS & RECIPES
From chefsandrecipes.com
EASY PORK ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE FOR SHREDDED PORK ENCHILADAS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PULLED PORK ENCHILADAS RECIPE - HOME CHEF
From homechef.com
PULLED PORK ENCHILADAS {LEFTOVER PULLED PORK RECIPE}
From greatgrubdelicioustreats.com
PULLED PORK ENCHILADAS - GIMME SOME GRILLING
From gimmesomegrilling.com
ENCHILADAS WITH MEXICAN BRAISED PULLED PORK - SERIOUS FOODIE
From serious-foodie.com
PORK ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE - SUM OF YUM
From sumofyum.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #pork #mexican #easy #crock-pot-slow-cooker #dietary #spicy #comfort-food #meat #taste-mood #equipment #3-steps-or-less #4-hours-or-less
You'll also love