Ingredients for Roasted Pork Enchiladas
- 1 ½ cups chicken broth
- ½ cup sour cream
- Salsa Verde
- Salt And Pepper
- Corn Tortillas
- Water
- Olive Oil
- Queso Fresco
- Fresh Cilantro Leaves
- Pork
- Onion
- Canned Diced Green Chiles
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How to Make Roasted Pork Enchiladas
- Preheat oven to 350°F (175°C).
- **Prepare the Roasted Pork Filling:**
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat.
- Add 1 large onion, thinly sliced, and season with salt and pepper to taste. Sauté until caramelized, about 8-10 minutes, stirring frequently.
- Remove onions from heat and cool completely.
- While onions cook, roast 2 lbs pork shoulder until tender (approx. 1.5 -2 hours at 350°F).
- Once cool enough to handle, remove excess fat and bone from the pork. Shred the meat into bite-sized pieces.
- In a large bowl, combine shredded pork, caramelized onions, 1 (4 oz) can diced green chilies (drained), and 1 cup shredded Monterey Jack cheese. Season with salt and pepper to taste. Mix well.
- **Assemble and Bake the Enchiladas:**
- In a medium bowl, whisk together 1 ½ cups chicken broth, ½ cup sour cream, and ½ cup salsa verde.
- Season with salt and pepper to taste.
- Lightly grease a 9x13 inch baking dish.
- Spread ½ cup of the sour cream mixture in the bottom of the prepared dish.
- Fill each corn tortilla (about 12-15) with approximately ¼ cup of the pork filling. Roll tightly and place seam-down in the prepared dish.
- Pour remaining sour cream mixture evenly over the enchiladas.
- Cover the dish with parchment paper and aluminum foil.
- Bake for 10 minutes covered, then remove foil and bake for an additional 15 minutes, or until heated through and bubbly.
- Let cool slightly before serving.
- Garnish with ½ cup crumbled Monterey Jack cheese and chopped cilantro before serving.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
40g
Fat
42g
Carbs
15g
