Hatch Green Chile Pulled Pork Enchiladas
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How To Cook Pork Enchilada
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Pork, Onion & Cheese ENCHILADAS
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In a large frying pan on medium heat, heat up the olive oil and fry the pork cubes until they start getting brown. Add the onion, red and green chopped peppers, chili, Jalapenos and garlic. Spoon the pork mixture down the center of each tortilla and roll up. Spoon 1/4 cup of the sauce into a 7 x 11-inch baking dish. Place the enchiladas, seam-side down, in the dish, and spoon the remaining sauce on top.
Cover with foil and bake for 15 minutes. Ingredients 1 jar (15-1/2 ounces) salsa con queso dip, divided 1 can (10 ounces) enchilada sauce, divided 1 can (4 ounces) chopped green chilies 1/3 cup water 2 tablespoons reduced-sodium taco seasoning 4 cups cubed cooked boneless country-style pork ribs. Instructions In a bowl, combine the spinach, feta, onion, and 1 cup Monterey Jack cheese. Add a couple pinches kosher salt and pepper.
Preheat an oven to 350 degrees F (175 degrees C). Step 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder. Preheat the oven to 325 degrees F. Mix the chili powder, salt, oregano and pepper together in a small bowl.
Sprinkle the cubed pork chunks with the spice mixture and. Place about 1/4 cup of shredded pork down the center of each tortilla. Sprinkle with Monterrey Jack cheese (you should use about 1/2 of the cheese for the filling). Repeat with the remaining tortillas. Place the filled tortillas in the prepared pan.
Instructions. Preheat oven to 350F/180C. Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned about 1 1/2 minutes.
Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking. 1 green bell pepper.
3 cloves of fresh garlic. 1 cup vegetable broth (or chicken broth) 1 teaspoon ground cumin. 1 teaspoon dried Mexican oregano.
Dash salt (or to taste) Dash pepper (or to taste) Approximately 1/2 cup cooking oil (for frying the tortillas) 8 corn tortillas.
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