Photo: Roasted Pork Enchiladas Recipe
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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 14 reviews
By jhecht72
on December 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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....
By kendra6488
American Fork, UT
on December 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Well I altered this recipe a lot due to others comments and it was PERFECT. I season, brown and then slow cook my pork in apple juice. My husband is allergic to poultry so I used a large can of Chile Verde sauce instead of chicken stock added the onion added lots of the cilantro and some garlic blended it husband hates onion so had to hide it. That was the sauce and the filling to mix in with the pork it was delicious. I guess it is quite far from the recipe but it turned out great. I also topped it with cheese yummmm!! I have made it several times now.
By speterson444_11...
Hudson, WI
on October 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
it's almost like there is a missing step for the sauce. I made a roux with 2tblsp of butter and flour, then added the broth and cooked that for a few until it thickened up some. next in goes the sour cream and salsa. Worked great. I love Emeril, but this sauce, as is, falls a little short. With the thickened sauce, everything came together nicely and it was a huge hit!
Read all 14 reviews