Dive into the rich, savory world of authentic Mexican cuisine with this irresistible Pork Enchilada recipe. Forget complicated, time-consuming methods; this recipe delivers restaurant-quality flavor with surprising ease. Tender, slow-cooked pork, simmered in a vibrant blend of spices, is the star of the show, perfectly complementing the creamy, cheesy filling nestled within warm corn tortillas. We'll guide you through creating a sauce so delicious, you'll want to drink it straight from the pan!
Prepare for a culinary adventure that will tantalize your taste buds and leave you craving more. This recipe simplifies the traditional process, ensuring a successful and satisfying outcome even for novice cooks. Ready to transform your kitchen into a fiesta of flavor? Let's get started with the step-by-step instructions!
Tools Needed
- Crock-pot
- Forks
- Large bowl
- Microwave or oven
- Aluminum foil
- Baking dish
Ingredients
- Pork: a couple of pounds (pork shoulder or pork butt preferred)
- Onion: a couple of medium
- Diced green chilies: a couple of cans
- Red enchilada sauce
- Tortillas
- Cheese: a cup and a half (mild cheddar, Colby Jack, Monterey Jack, or Gouda)
- Lettuce
- Green onions
- Frijoles
- Salsa
- Mexican crema or sour cream
Step-by-Step Instructions
Step 1. Prepare the Pork Filling
- Crock pot the pork (pork shoulder or pork butt) for about 5-6 hours.
- Shred the cooked pork with two forks and remove any fat. Transfer to a large bowl.
- Dice a couple of medium onions finely and add them to the bowl with the pork.
- Add the fond (from the bottom of the crock-pot) and a couple of cans of undrained diced green chilies to the bowl. Mix well.
Step 2. Assemble the Enchiladas
- Soften the tortillas. You can microwave them, soften them in a low oven wrapped in aluminum foil, or soften them in oil on a pan and drain between paper towels.
- Dunk each tortilla in warmed enchilada sauce, add a few tablespoons of the meat mixture, and roll up.
Step 3. Bake the Enchiladas
- Pour enchilada sauce over the rolled enchiladas in a baking dish. Cover tightly with aluminum foil and bake at 350 degrees for about 30 minutes to warm through.
- Grate cheese (mild cheddar, Colby Jack, Monterey Jack, or Gouda recommended).
- Once the enchiladas are warm, top with the grated cheese and bake for another 5 minutes, or until the cheese is melted.
Step 4. Serve and Garnish
- Serve with frijoles, your favorite salsa, and Mexican crema or sour cream. Garnish with shredded lettuce and green onions.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Using pork shoulder or pork butt will result in a more moist and flavorful enchilada.
- Rotisserie chicken can be substituted for the pork.
- Good quality tortillas are highly recommended.
- Add as much or as little enchilada sauce as you prefer.
- More cheese is always better!
Nutrition
- Calories: 600-800
- Fat: 35-50g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I use leftover cooked pork for this recipe?
Absolutely! Shredded leftover pork works perfectly. Just skip the initial cooking step.
2. What kind of cheese is best for pork enchiladas?
Monterey Jack, cheddar, or a Mexican blend all work great. Choose your favorite!
So there you have it – a simple yet satisfying recipe for mouthwatering pork enchiladas. From the tender pork to the rich sauce, every bite is a celebration of flavor. Now go forth and enjoy this delicious Mexican meal!