Directions:
- Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
- In a 3 quart sauce pan saute' garlic and pork cubes in oil.
- Add chopped chilies, celery, and tomatoes.
- Add water to barely cover mixture.
- Bring to boil, lower heat and simmer for 3-4 hours until thicken.
- Heat oven to 350 degrees.
- Grease large lasagna pan.
- Pour some enchilada sauce to cover bottom of pan.
- Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
- Cover with enchilada sauce. Make sure all edges are covered.
- Sprinkle with cheddar cheese.
- Cover with foil making sure foil does not touch cheese.
- Bake for 30-40 minutes.
- Top with sour cream and chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 476.9 Kcal (1997 kJ) | ||
| Calories from fat | 346.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.51g | 59% | |
|---|---|---|---|
| Cholesterol | 52.01mg | 17% | |
| Sodium | 321.8mg | 13% | |
| Potassium | 268.67mg | 6% | |
| Total Carbs | 20.17g | 7% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 185.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 358.3 Kcal (1500 kJ) | ||
| Calories from fat | 260.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.94g | 59% | |
|---|---|---|---|
| Cholesterol | 39.08mg | 17% | |
| Sodium | 241.77mg | 13% | |
| Potassium | 201.85mg | 6% | |
| Total Carbs | 15.16g | 7% | |
| Sugars | 0.98g | 5% | |
| Dietary Fiber | 1.14g | 6% | |
| Protein | 9.15g | 24% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 0.9mg | 7% | |
| Calcium | 139.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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