Lots of times when I make a 9x13 pan of food...it doesn't all get eaten. IT Guy and I eat our share but I can never plan on other family members to be here. Sometimes my daughter will come by on her way home from work and eat then take home a plate for her hubby...or my son and his girlfriend will be here...sometimes not. Normally I just make what I make and when it's gone, it's gone. So when I made these enchiladas, I had no idea who would be here or how much would be eaten. Silly me....I shouldn't have worried. I made this and it only lasted two days. Everyone loved it...IT Guy had it 4 times. I went to heat some up for him for a quick dinner and the leftovers had been "mysteriously" depleted during the night. That's what happens when you have a nocturnal family member.
2 1/2 pounds pork loin
2 7-ounce cans diced green chilies
1 onion – diced
1 – 2 cloves garlic – minced
1 cup chicken stock (or more, if needed)
1/3 cup flour
1 tablespoon cumin
Salt and pepper to taste
2 – 3 cups grated Monterey Jack cheese
1 dozen corn tortillas
Cube pork roast into small chunks. Saute in a large skillet with a bit of olive oil until done. Salt and pepper to taste. Remove to a plate.
Saute onion and garlic in olive oil for 3 – 4 minutes in the same skillet. Add green chilies and allow to cook for a few minutes.
Sprinkle the flour into the onion/chili mixture and allow to cook for a minute or so. Pour in chicken stock and stir.
Transfer pork to skillet and stir together. Add more chicken stock, if needed to make a thick sauce. Add more salt and pepper and add cumin. Stir to warm through.
Heat corn tortillas one at a time in the microwave until soft, about 15 seconds.
Ladle a large spoonful of pork mixture onto tortilla. Add a couple of tablespoons of grated cheese and roll into an enchilada. Place into a greased 9x13 pan. Repeat with remaining tortillas. Spoon remaining pork mixture over enchiladas. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly.
Here's the goods. I used some boneless pork
loin chops but you can use any pork.
A small roast or a loin would work.
Cube the pork and brown it in a
skillet with a little olive oil.
Remove the pork from the skillet when done.
With a little more olive oil,
saute the onion and garlic for a few minutes.
Then add the green chilies and cook that for a little bit.
Sprinkle in the flour and stir.
Then pour in the chicken stock.
Give it a good stir.
You may have to add more chicken stock
to make sure you have enough thick liquid.
Don't forget to add salt, pepper and the cumin.
Then add the pork back into the skillet and heat through.
Start assembling the enchiladas.
If you want, you can just layer all the
ingredients if you don't feel like rolling the enchiladas.
I do that lots of times.
Your 9x13 pan should hold about 12 enchiladas.
Pour the remaining meat mixture
on top of the rolled enchiladas
then sprinkle with more cheese.
Bake it and enjoy.
Serve with sour cream if that's your style.
Pork Enchiladas
2 1/2 pounds pork loin
2 7-ounce cans diced green chilies
1 onion – diced
1 – 2 cloves garlic – minced
1 cup chicken stock (or more, if needed)
1/3 cup flour
1 tablespoon cumin
Salt and pepper to taste
2 – 3 cups grated Monterey Jack cheese
1 dozen corn tortillas
Cube pork roast into small chunks. Saute in a large skillet with a bit of olive oil until done. Salt and pepper to taste. Remove to a plate.
Saute onion and garlic in olive oil for 3 – 4 minutes in the same skillet. Add green chilies and allow to cook for a few minutes.
Sprinkle the flour into the onion/chili mixture and allow to cook for a minute or so. Pour in chicken stock and stir.
Transfer pork to skillet and stir together. Add more chicken stock, if needed to make a thick sauce. Add more salt and pepper and add cumin. Stir to warm through.
Heat corn tortillas one at a time in the microwave until soft, about 15 seconds.
Ladle a large spoonful of pork mixture onto tortilla. Add a couple of tablespoons of grated cheese and roll into an enchilada. Place into a greased 9x13 pan. Repeat with remaining tortillas. Spoon remaining pork mixture over enchiladas. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly.
Here's the goods. I used some boneless pork
loin chops but you can use any pork.
A small roast or a loin would work.
Cube the pork and brown it in a
skillet with a little olive oil.
Remove the pork from the skillet when done.
With a little more olive oil,
saute the onion and garlic for a few minutes.
Then add the green chilies and cook that for a little bit.
Sprinkle in the flour and stir.
Then pour in the chicken stock.
Give it a good stir.
You may have to add more chicken stock
to make sure you have enough thick liquid.
Don't forget to add salt, pepper and the cumin.
Then add the pork back into the skillet and heat through.
Start assembling the enchiladas.
If you want, you can just layer all the
ingredients if you don't feel like rolling the enchiladas.
I do that lots of times.
Your 9x13 pan should hold about 12 enchiladas.
Pour the remaining meat mixture
on top of the rolled enchiladas
then sprinkle with more cheese.
Bake it and enjoy.
Serve with sour cream if that's your style.
