November 07, 2015
""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.""
- 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
Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
In a 3 quart sauce pan saute' garlic and pork cubes in oil.
Add chopped chilies, celery, and tomatoes.
Add water to barely cover mixture.
Bring to boil, lower heat and simmer for 3-4 hours until thicken.
Heat oven to 350°F.
Grease large lasagna pan.
Pour some enchilada sauce to cover bottom of pan.
Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
Cover with enchilada sauce. Make sure all edges are covered.
Sprinkle with cheddar cheese.
Cover with foil making sure foil does not touch cheese.
Bake for 30-40 minutes.
Top with sour cream and chopped cilantro.
Tips & Variations
No special items needed.