Roasted Pork Enchiladas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The recipe would have been half way decent if the sauce wasn't soupy. Next time i'll delete the chicken broth, use flour tortillas and forget the water....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight and it was really good. Based on prior reviews, and my own common sense; I did tweak it some. 2 cups of chix broth added to 1 cup sour cream and 1 cup Salsa Verde sounds way too runny. So I didn't use the chix broth at all. I added mushrooms to the caramelized onions. I used flour tortillas because they're easier to roll up. I also added some enchilada sauce to the top, as my hubby doesn't like an all white sauce. Finally, I found no use for the 1 cup water listed, so I didn't use it at all. It really turned fantastic. I only gave it 4 stars, because if I'd followed the recipe, I don't think it would have turned out well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There is no way Chef Lagasse created the enchilada sauce recipe and here's why: if you follow the recipe using 2 cups of chicken stock along with 1 cup salsa verde you will never have a sauce consistancy, even when adding the sour cream. You will have soup! I'm also quite surprised that the others that rated this recipe didn't question the "1 cup of water" listed on the ingredients list for the sauce. There isn't a single direction for the use of the "1 cup of water". My guess was that we are suppose to place that "1 cup of water" in a pan and place it on the bottom of the oven to help keep the enchiladas moist? Why quess hugh. Chef Lagasse, someone on your team made an error in your name. The sauce is a failure. Also, you can't "tightly" wrap corn tortillas because they crack. The roasted pork and caramelized onion filling is a winner. I dumped the soupy enchilada sauce and I'll search this site for another. I will substitute flour tortillas in place of corn.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My wife does not like the traditional enchilada. So needless to say I have been searching for a cream sauce variation. This one is it. I made a couple of modifactions to the base recipe, primarily to the sour cream sauce. I felt the cream sauce was alittle too thin, I used 1 cup of chicken both versus 2 cups. I also simmered it in a sauce pan and added one tsp of corn starch for just alittle thickness. Outstanding!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked the flavor of this recipe. I wasn't too pleased when all the enchiladas became mush and melded together. I was concerned with all the liquid in the sauce, but none of the other reviewers had made comment. I think it was too watery. Could be that if I used fresh tortillas that they were already moist and didn't need to steam to soften. Will probably make a variation of this again, reducing significantly the amount of chicken broth in sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are the best! The closest to authentic I can get in Oklahoma is at home. I sometimes cheat tho and do the pork in the crock-pot.