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Pork Enchiladas

James Carrier
Yield Makes 4 servings
Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal.


Nutrition 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

How to Make It

  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.