Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Roasted Pork Enchiladas Recipe
    Lost? Site Map

    Roasted Pork Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Witch Doctor's Note:

    Don’t want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Here’s my favorite way of getting the flavors and not spend too much time in the kitchen.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Roasted Pork and Caramelized Onion filling

    Directions:

    1. 1
      In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
    2. 2
      Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
    3. 3
      For the Roasted Pork and Caramelized Onion Filling:.
    4. 4
      In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

    Ratings & Reviews:

    • on January 08, 2008

      45

      The filling was excellent. I added about 1 teaspoon of ground cumin to give it more mexican flavor. Other than that, I followed the recipe exactly. My only complaint is the sauce was too thin. I added some cheese to to thicken it up. I'd suggest melting 2 tablespoons of butter in a sauce pan; then stir in 2 tablespoons of flour. Add the chicken stock and stir until thickened. Remove from the heat and stir in the sour cream and salsa verde. This will provide a creamier texture to the sauce. I used 8" tortillas and it made 15 enchiladas. Very good recipe, and a nice way to use up left over pork. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2011

      55

      WOW! You have to try this recipe. It is just wonderful. I made the pork, onions and salsa verde then putting the sauce over the enchiladas. I had more filling left and put it into a flour tortilla and liked that much better even though I had made fresh corn tortillas. You didn't say what temp. to bake so I used 350 deg. for the written amount of time. DH kept saying how much he liked this recipe. VERY, VERY good. Will make this all the time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2007

      55

      This was just great! You are making the filling for tamales with this, and using the filling to make enchiladas. Every part of the recipe is well thought out, and just delicious. I happened to have some prepared tomatillas sauce, and I used that, doctoring it up a bit to keep it fresh tasting. Truly wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roasted Pork Enchiladas

    Serving Size: 1 (293 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.4
     
    Calories from Fat 214
    49%
    Total Fat 23.8 g
    36%
    Saturated Fat 8.4 g
    42%
    Cholesterol 33.5 mg
    11%
    Sodium 784.4 mg
    32%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 5.5 g
    22%
    Sugars 10.1 g
    40%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    queso fresco

    pork

    queso fresco

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites