Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Casseroles, Cinco de Mayo, Comfort Food, Dinner, Fall, Kid Friendly, Lunch, Main Courses, Make Ahead, Mexican, Party Foods, Pork, Sunday Dinner, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Casseroles, Cheese, Cilantro, Comfort Food, Dinner, Enchiladas, Fall, Flour Tortillas, Green Chile Salsa, Jalepeno Salsa, Kid Friendly, Lunch, Main Courses, Make Ahead, Mexican Food, Monterey Jack Cheese, Onion, Party Foods, Pork, Pork Chops, Pork Enchiladas, Salsa, Shredded Pork Chops, Sour Cream, Sunday Dinner, Victoria's Pork Enchiladas, Week Nights, Weekend Fun, Winter Meals, Winter Warmth
Pork Enchiladas
Now that the election is over how about whipping up some hearty pork enchiladas. These babies are delicious.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
7 Ounces Jalapeno Salsa
7 Ounces Prepared Green Chile Salsa
2 Pounds Cooked & Shredded Boneless Pork Chops
1 Diced Onion
12 Six Inch Flour Tortillas
4 Cups Shredded Monterey Jack Cheese
Preheat your oven to 350° F. To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender. Set aside. To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl. Mix well. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish. Pour the remaining sour cream mixture over the top. Place the shredded cheese on top and cover the dish tightly with foil. Bake for 30 minutes or until the dish is heated through and bubbling. Remove from the oven and serve hot. Serves 6
