GARLIC PORK ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.6/5)
Provided by treymoran
Number Of Ingredients 24
Steps:
- Make the filling first. You can do this the day before if you like (its better the second day anyway). Filling: Cut the pork loin into 1-2 inch chunks. Peel and rough chop the garlic. Rough chop 1 of the onions. In a stock pot, heat the oil over medium-high heat. Add the pork to the pot and season with salt, pepper and adobo. Cook until there is no pink showing on the pork. To the stock pot, add the water, orange juice, garlic and onion. Stir. Bring to a full rolling boil then reduce the heat to medium so the liquid is still slowly bubbling. Cook until the liquid is just about gone, stirring occasionally. While the pork is cooking, remove the stems and seeds from the Poblanos and cut length-wise into 1/4 wide strips. Cut the onion into quarters then slice into half moon shaped pieces. When there is just a little liquid left toss in the poblanos and sliced onions. Start breaking up the pork chunks with your stirring spoon until is all shredded. Leave a few small chunks...they are great for a burst of flavor. Turn up the heat to medium high and cook (stirring often) until pork mixture starts to stick to the bottom of the pan and turn brown. The poblanos and onions should have cooked and softened by this time. Remove from heat. The sauce is easy to make and you can whip it up in just a few minutes. Sauce: In a medium saucepan, melt the butter. Whisk in the flour and make a roux. Cook the roux until the flour smell is gone. About 5 minute, whisking continually. Slowly whisk in the chicken broth. Bring to a boil, reduce the heat and whisk in the sour cream. Once the sour cream is incorporated add in the green chiles, black pepper and add the salt to taste. Simmer over low for 15 minutes. Assembly: Place 6 tortillas each in a Ziploc bag, seal it and microwave for 1 minute. This will steam the tortilla and leave them tender and not oily. Repeat this as needed. You dont want to do too many at once because they will cool and be difficult to work with. On a large sheet pan/jelly roll pan with the pan sitting with the longer side facing away from you add a couple tablespoons of sauce to coat the bottom. Take a tortilla, lay it in the sauce in the pan then flip it over so you have sauce on both sides. Fill the tortilla with the pork filling and a sprinkle of cheese. Roll it up and move to the end of the pan, seam side down. Put as much filling as you can but don't over stuff them or they will fall apart. You should be able to fit 2 rows of 11 enchiladas on the pan (2 enchiladas across the narrow length and 11 down the longer lenght). Repeat this step until you fill up the pan. You should have enough room in the pan for 22 enchiladas. Keep spooning sauce into the pan as you need it. You want both sides of the tortillas to have at least some sauce. Warning...the tortillas will be excessively hot coming out of the Ziploc bags. Top with the remaining cheese and bake at 400 degrees until the cheese on top is bubbling and starts to brown. Serve 2 enchiladas per person along with a wedge of lime and a sprinkle of cilantro on top.
GREEN CHILE PORK ENCHILADAS
Make and share this Green Chile Pork Enchiladas recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325. Place pork roast in shallow glass baking dish.
- Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
- Add water to baking dish. Cover with foil.
- Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
- Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
- Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
- Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
- Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.
Nutrition Facts : Calories 674.7, Fat 43.8, SaturatedFat 19.1, Cholesterol 127.9, Sodium 1179.7, Carbohydrate 37, Fiber 2.7, Sugar 4.6, Protein 32.4
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute.
- Add broth and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies.
- Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7
SWEET PORK ENCHILADAS
A nice change to standard enchiladas. Pulled pork is blended with green chile sauce, brown sugar, and cilantro. Fabo!!
Provided by HAPIEMOMOF2
Categories World Cuisine Recipes Latin American Mexican
Time 4h50m
Yield 10
Number Of Ingredients 10
Steps:
- Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
- Cook on High for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
- Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 52.9 g, Cholesterol 66 mg, Fat 13.3 g, Fiber 8.5 g, Protein 27.7 g, SaturatedFat 5.6 g, Sodium 635.4 mg, Sugar 10.7 g
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
GREEN CHILI SOUR CREAM SAUCE
Make and share this Green Chili Sour Cream Sauce recipe from Food.com.
Provided by PsychRN
Categories Mexican
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in olive oil in a medium saucepan over medium heat.
- Whisk in flour and cook stirring constantly for 2 minutes.
- Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
- Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
- Add the diced green chilies and grated cheese, stirring until the cheese melts.
- Off heat stir in the sour cream. Adjust seasoning to your taste.
Nutrition Facts : Calories 169.4, Fat 13.3, SaturatedFat 6.2, Cholesterol 28, Sodium 418.5, Carbohydrate 7, Fiber 0.5, Sugar 2.3, Protein 6.1
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SOUR CREAM AND GREEN CHILE ENCHILADAS - THAT SUSAN …
From thatsusanwilliams.com
Cuisine Tex-MexTotal Time 1 hrCategory FoodCalories 851 per serving
- MAKE WHITE SAUCE: Melt butter in a medium sized saucepan over medium heat. Add flour, and brown the mixture for a minute or two, stirring constantly. Slowly, about 1/2 c. at a time, stir in the chicken broth, to make the white sauce. Sauce will lump slightly with each addition of chicken broth, but keep stirring, and adding more broth, and gradually the sauce will become the nice creamy consistency you want. At that point, add the drained green chiles, and stir some more. Finally, add the sour cream, stir, and remove from heat. Taste sauce and add sea salt and freshly ground black pepper, to taste.
- Heat the oil in a small, shallow skillet, over medium heat, and when hot, warm and soften the tortillas in the oil by frying them for about 5-10 seconds, per side. Drain on a plate covered by a paper towel, and blot the top of each tortilla.
- Ladle about 1/2 c. of sauce into the bottom of the enchilada baking dish, to prevent the enchiladas from drying out on the bottom. I use a 9x13 baking dish.
- Put a small handful of Monterey Jack cheese and 1 teaspoonful of chopped onions on top of each tortilla, and roll them up. Place in baking dish on top of the 1/2 c. sauce. We can fit 8 enchiladas going down the long side of the pan, and then tuck 2 (going the other way) at the top and 2 on the bottom of the edge that isn't covered. That's not explained very well, but I think you'll figure it out. LOL!
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- Pour 1 can enchilada sauce, onions, garlic into pan. Add seasoning, stir. Cook over low/medium heat until onions are soft. Drain 1 can of olives and add to pan. Continue cooking for an additional 10 minutes.
- With the second can of sauce, spoon a little sauce into the bottom of the prepared baking dish and place one tortilla in the pan. Fill with pork mixture and add grated cheese. Roll up and continue until all the tortillas have been filled.
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