Pork Enchiladas

James Carrier
Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 653
Caloriesfromfat 47 %
Protein 47 g
Fat 34 g
Satfat 16 g
Carbohydrate 39 g
Fiber 2.7 g
Sodium 2471 mg
Cholesterol 159 mg

Ingredients

1/3 cup minced fresh cilantro
1 jar (1 lb., 1 3/4 cups) tomatillo salsa
2 cups tomato salsa
1 cup fat-skimmed chicken broth
8 corn tortillas (6 to 7 in. wide)
2 cups (1/2 lb.) shredded jack cheese
Sour cream (optional)

Preparation

1. Mix pork, cilantro, and 1/2 cup tomatillo salsa.

2. In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.

3. In an 8- to 10-inch frying pan over medium-high heat, bring remaining 1/2 cup broth to steaming. Remove from heat. Dip 1 tortilla at a time in broth to slightly soften, about 1 second. As softened, lay each tortilla flat and spoon 1/8 of the pork mixture down the center. Sprinkle with about 1 tablespoon cheese, then roll tortilla to enclose filling. Set the enchilada seam down in the 9- by 13-inch pan. Repeat to fill remaining tortillas.

4. Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.

5. Bake in a 400° oven until enchiladas are hot in the center and salsa is bubbling, about 30 minutes. Top portions with sour cream.

Note:

June 1998