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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 17-ounce package prepared pork roast au jus (we used Hormel brand)
1 4-ounce can diced green chiles
1 10-ounce can mild green chile enchilada sauce (we used La Victoria brand; divided)
1 1/2 cups shredded Mexican-style 4-cheese blend or Monterey jack cheese (divided)
8 corn tortillas
Preheat oven to 350 degrees.
Drain the au jus from the pork roast and set the jus aside for another use. Using your fingers, pull the pork into large shreds and place in a medium saucepan. Add the diced green chiles, 1/4 cup enchilada sauce and 1/2 cup cheese and bring to a simmer over medium heat. When the pork is hot, take it off the heat and set it aside.
Heat a small skillet over medium heat. Warm one tortilla at a time in the dry skillet, turning to heat both sides. The tortillas should become very pliable after heating for just a few seconds on each side. Stack on a warm plate while you heat the remaining tortillas.
Fill each warm tortilla with a heaping ΒΌ cup of pork filling, roll up and place seam side down in a 7-by-11-inch baking pan. Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and the tortillas are hot. Serve immediately.
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PORK AND GREEN CHILI ENCHILADAS - Easy
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Category: Casseroles - Pork
Prep Time: Cook Time: Total Time:
1 17-ounce package prepared pork roast au jus (we used Hormel brand)
1 4-ounce can diced green chiles
1 10-ounce can mild green chile enchilada sauce (we used La Victoria brand; divided)
1 1/2 cups shredded Mexican-style 4-cheese blend or Monterey jack cheese (divided)
8 corn tortillas
Preheat oven to 350 degrees.
Drain the au jus from the pork roast and set the jus aside for another use. Using your fingers, pull the pork into large shreds and place in a medium saucepan. Add the diced green chiles, 1/4 cup enchilada sauce and 1/2 cup cheese and bring to a simmer over medium heat. When the pork is hot, take it off the heat and set it aside.
Heat a small skillet over medium heat. Warm one tortilla at a time in the dry skillet, turning to heat both sides. The tortillas should become very pliable after heating for just a few seconds on each side. Stack on a warm plate while you heat the remaining tortillas.
Fill each warm tortilla with a heaping ΒΌ cup of pork filling, roll up and place seam side down in a 7-by-11-inch baking pan. Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake for 20 minutes or until the cheese is melted and the tortillas are hot. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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