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Roasted Pork Enchiladas Recipe

Roasted Pork Enchiladas

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on January 14, 2013

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    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!

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  • on March 04, 2012

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    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.

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  • on December 18, 2011

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    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....

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  • on December 03, 2010

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    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.

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  • on October 23, 2010

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    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!

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  • on February 18, 2010

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    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....

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  • on February 17, 2010

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    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.

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  • on February 07, 2010

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    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.

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  • on March 30, 2009

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    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!

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  • on January 22, 2009

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    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.

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