Monday, May 3, 2010
Pork enchiladas with green chile sauce
Pork Enchiladas with Green Chile Sauce
1 lb pork
1 jar tomatillo salsa
1 15 oz can green chile enchilada sauce
6-8 flour tortillas
2 c shredded cheddar cheese divided into 1 1/2 cup for enchiladas and 1/2 cup to top
1/3 c red enchilada sauce
sour cream for garnish
In crockpot cook pork with salsa and green chile sauce on low for 6-8 hours on low until falling apart. Remove pork and chop/shred. You will have a bunch of sauce in the bottom of the crockpot. Pour half the sauce into the bottom of a 9x11 inch casserole. In each tortilla put 3-4 T of pork and 2 T of cheese. Roll up and place seam side down in pan. Continue until the pan is full and your meat is used up. Pour remaining sauce over enchiladas, top with cheese and spoon red enchilada sauce over top.
Bake at 350 for 30 minutes. Serve with sour cream.
These could certainly be made with chicken. Pork is easier for us to find local and sustainable, so that is what I tend to use these days.