Roasted Pork Enchiladas

Show: Episode:

Picture of Roasted Pork Enchiladas Recipe Photo: Roasted Pork Enchiladas Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
7 hr 5 min
Prep
30 min
Inactive
2 hr 0 min
Cook
4 hr 35 min
Yield:
4 to 6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 cup Salsa Verde
  • Salt and pepper
  • 1 recipe Roasted Pork and Caramelized Onion filling, recipe follows
  • 12 corn tortillas
  • 1 cup water
  • 1 teaspoon olive oil
  • 1/2 pound queso Fresco cheese, crumbled
  • 1 tablespoon chopped fresh cilantro leaves

Directions

Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.

In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.

Roasted Pork and Caramelized Onion Filling:

  • 1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/2 cup canned chopped green chilies
  • 1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack

Preheat the oven to 450 degrees F.

Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

Yield: about 3 1/2 cups

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 17 reviews

  • on January 14, 2013

    Flag

    I dunno why everyone's crying about the corn tortillas or switching to flour. Chef Lagasse's staff should have said, but even an amateur cook should know that corn tortillas require heating to be flexible. I just wrapped them up in paper towels and microwaved for 20 seconds. The corn flavor and texture is important to the taste of enchiladas, after all. The only changes I made were substituting fat-free sour cream and using 75% reduced fat cheddar for my health. I also omitted the cilantro, because my wife claims to be one of "those" people. I took away one star, because the sauce was a bit runny, but with enough cheese it didn’t cross my eyes one bit. Next time, I'll only use one cup of stock.

    Oh, I also used a leftover pork loin that I barbecued the night before.

    ¡Buen provecho!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 04, 2012

    Flag

    This was easy and delicious! The next morning, I reheated a serving in a skillet and served it with a fried egg on the top. I might like it better as a breakfast.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 18, 2011

    Flag

    Fanastic! I used flour tortillas and a mixture or left over pork combined with chorizo. What a hit! I only used 1/2 c of the chicken broth....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.