Pork Enchiladas

12
Servings
45m
Prep Time
5h
Cook Time
5h 45m
Ready In


""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 recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

Related