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Pork Enchiladas





Yields
Makes 4 servings

Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal.

Pork Enchiladas




James Carrier
 3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork
 1/3 cup minced fresh cilantro
 1 jar (1 lb., 1 3/4 cups) tomatillo salsa
 2 cups tomato salsa
 1 cup fat-skimmed chicken broth
 8 corn tortillas (6 to 7 in. wide)
 2 cups (1/2 lb.) shredded jack cheese
  Sour cream (optional)
Step 1
1

Mix pork, cilantro, and 1/2 cup tomatillo salsa.

Step 2
2

In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.

Step 3
3

In an 8- to 10-inch frying pan over medium-high heat, bring remaining 1/2 cup broth to steaming. Remove from heat. Dip 1 tortilla at a time in broth to slightly soften, about 1 second. As softened, lay each tortilla flat and spoon 1/8 of the pork mixture down the center. Sprinkle with about 1 tablespoon cheese, then roll tortilla to enclose filling. Set the enchilada seam down in the 9- by 13-inch pan. Repeat to fill remaining tortillas.

Step 4
4

Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.

Step 5
5

Bake in a 400° oven until enchiladas are hot in the center and salsa is bubbling, about 30 minutes. Top portions with sour cream.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories653
% Daily Value *
Total Fat 34g44%

Saturated Fat 16g80%
Cholesterol 159mg53%
Sodium 2471mg108%
Total Carbohydrate 39g15%

Dietary Fiber 2.7g10%
Protein 47g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.