Recipe from our Sombrero Cinco de Mayo Fiesta

Sweet Pork Enchiladas

This is one of those days when you forget to put the card in your camera, so you don’t get the shots before you cut into your cooked enchiladas. But, these are so yummy I decided to just post the recipe with these pictures anyway!!!

Sweet Pork Enchiladas

Note: You will need to Cook Sweet Pork before making enchiladas, I like to make these when I have leftover Shredded Sweet Pork

Sweet Pork:

*Cooked Shredded Sweet Pork, use leftovers or see our Recipe HERE

Preheat oven 350*F.

Sauce:

*2 tablespoons Extra Light Olive Oil

*2 tablespoons All-purpose Flour

*2 cups Boxed Low-sodium Chicken Broth

*1 can 28 ounce Red Enchilada Sauce

*1/2 teaspoon Sea Salt, or to taste

*1/2 teaspoon Fresh Ground Black Pepper

In a skillet on medium-low heat, add the oil, flour and whisk together until heated through about 1 minute.  Then add chicken broth slowly and whisk until combined and comes to a boil then add the enchilada sauce, salt and pepper.  Simmer for 15 to 20 minutes.

Corn Tortillas

*10 to 14 Corn Tortillas

*3 tablespoons Extra Light Olive Oil, for frying add more oil as needed to fry tortillas

Lightly fry the corn tortillas on medium heat in a preheated number 8 cast Iron skillet or skillet of choice for about 10 to 12 seconds, we don’t want to crisp the tortillas just soften them.  Repeat for each tortilla and place on paper towels on sheet pan to drain off excess oil. Set aside until ready to assemble.

Toppings and Garnish

*1 can 7 ounce Diced Green Chilies

*1 cup chopped Green Onions

*1/2 cup chopped Black Olives

*3 cups grated Colby Jack Cheese

*Chopped Cilantro, garnish

Assemble Enchiladas

In a 9 x 13 inch pan (sprayed with cooking spray) spread about 1/2 cup of the enchilada sauce.

Then dip each lightly fried corn tortilla in enchilada sauce and place on plate and add the 1 to 2 tablespoons shredded sweet pork, green chilies, black olives, green onions and cheese. Then roll up into log shape keeping the filling contained. Place seam side down in prepared baking dish. Repeat until all corn tortillas are filled.

Pour over enchiladas the remaining sauce and top with remaining toppings and cheese.

Bake in the oven for 20 to 25 minutes or until hot and bubbly.  Note: I like to cover with foil for 20 minutes and then remove and cook about 10 more minutes.  

**Garnish with Cilantro

Recipe adapted from Food Network The Pioneer Woman

Enjoy!

Lindy