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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this traditional Mexican enchilada recipe with a side of rice and beans for a satisfying meal. Ingredients:
3 cups slivered (1/4. in. thick) cooked citrus-cumin barbecued pork |
1/3 cup minced fresh cilantro |
1 jar (1 lb., 1 3/4 cups) tomatillo salsa |
2 cups tomato salsa |
1 cup fat-skimmed chicken broth |
8 corn tortillas (6 to 7 in. wide) |
2 cups (1/2 lb.) shredded jack cheese |
sour cream (optional) |
Directions:
1. Mix pork, cilantro, and 1/2 cup tomatillo salsa.
2. In a 9- by 13-inch pan, mix tomato salsa and 1/2 cup broth.
3. In an 8- to 10-inch frying pan over medium-high heat, bring remaining 1/2 cup broth to steaming. Remove from heat. Dip 1 tortilla at a time in broth to slightly soften, about 1 second. As softened, lay each tortilla flat and spoon 1/8 of the pork mixture down the center. Sprinkle with about 1 tablespoon cheese, then roll tortilla to enclose filling. Set the enchilada seam down in the 9- by 13-inch pan. Repeat to fill remaining tortillas.
4. Spoon remaining tomatillo salsa over enchiladas, then sprinkle with remaining cheese.
5. Bake in a 400° oven until enchiladas are hot in the center and salsa is bubbling, about 30 minutes. Top portions with sour cream.
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