Pork Enchiladas
Recipe: #21687
November 07, 2015
Categories: Casseroles, Loins, Cheese, Cheddar, Tomato, Mexican Cinco de Mayo, Oven Bake, Fresh Tomatoes, Mexican Casseroles, Mexican Dinner, more
""This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side.""
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (248.6 g)
- Calories 958.7
- Total Fat - 64.1 g
- Saturated Fat - 3.5 g
- Cholesterol - 30.7 mg
- Sodium - 1945.8 mg
- Total Carbohydrate - 74.1 g
- Dietary Fiber - 13.9 g
- Sugars - 10.7 g
- Protein - 22.2 g
- Calcium - 600 mg
- Iron - 8.1 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
Step 2
In a 3 quart sauce pan saute' garlic and pork cubes in oil.
Step 3
Add chopped chilies, celery, and tomatoes.
Step 4
Add water to barely cover mixture.
Step 5
Bring to boil, lower heat and simmer for 3-4 hours until thicken.
Step 6
Heat oven to 350°F.
Step 7
Grease large lasagna pan.
Step 8
Pour some enchilada sauce to cover bottom of pan.
Step 9
Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
Step 10
Cover with enchilada sauce. Make sure all edges are covered.
Step 11
Sprinkle with cheddar cheese.
Step 12
Cover with foil making sure foil does not touch cheese.
Step 13
Bake for 30-40 minutes.
Step 14
Top with sour cream and chopped cilantro.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the pork tenderloin, make sure it is fresh and free from any discoloration.
- For the enchilada sauce, choose a sauce that is mild or hot depending on your preference.
- Substitute black beans for the pork tenderloin to make the dish vegetarian. This substitution will make the dish more accessible to people with dietary restrictions, and it will add a protein boost to the dish.
- Substitute vegan cheese for the cheddar cheese to make the dish vegan. This substitution will make the dish more accessible to people with dietary restrictions, and it will add a delicious creaminess to the dish.
Vegetarian Enchiladas Replace pork with 1 cup cooked black beans and 1 cup cooked corn. Use vegetable broth to cover mixture. Replace enchilada sauce with vegan enchilada sauce. Replace cheddar cheese with vegan cheese.
Mexican Rice: This delicious Mexican-style rice is the perfect side dish to accompany the pork enchiladas. It is easy to make and is full of flavor with a hint of lime juice and cilantro. It is a great way to add some extra texture and flavor to the meal.
Black Beans: This hearty black bean dish is the perfect complement to the Mexican Rice. The beans are cooked with garlic, onion, and cumin for a smoky flavor, and a squeeze of lime juice adds brightness. The beans are a great source of protein and fiber, and they add a delicious, earthy flavor to the meal.
FAQ
Q: How do I know when the pork enchiladas are done?
A: The pork enchiladas are done when the cheese is melted and bubbly and the edges of the enchiladas are golden brown. You can also insert a toothpick into the center of the dish to check for doneness.
Q: What ingredients do I need to make pork enchiladas?
A: You will need pork, enchilada sauce, cheese, onion, garlic, cilantro, and tortillas. You may also want to add additional ingredients such as bell peppers, jalapenos, or black beans.
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Fun facts:
FUN FACT 1: The dish 'Pork Enchiladas' was made famous by the Mexican artist Frida Kahlo, who was known to love the dish and serve it to her friends and family.
FUN FACT 2: Pork Enchiladas are believed to have originated in the state of Puebla, Mexico, in the early 20th century. It has since become a popular dish in many Latin American countries.