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 Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 653
  • Calories from fat: 47%
  • Protein: 47g
  • Fat: 34g
  • Saturated fat: 16g
  • Carbohydrate: 39g
  • Fiber: 2.7g
  • Sodium: 2471mg
  • Cholesterol: 159mg

Ingredients

Preparation

  1. 1. Mix pork, cilantro, and 1/2 cup tomatillo salsa.
  2. 2. In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.
  3. 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. 4. Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.
  5. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Enchiladas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy