Pork Enchiladas

Pork Enchiladas

Now that the election is over how about whipping up some hearty pork enchiladas.  These babies are delicious. 


1 Bunch Cilantro

1 Cup Sour Cream

7 Ounces Jalapeno Salsa

7 Ounces Prepared Green Chile Salsa

2 Pounds Cooked & Shredded Boneless Pork Chops

1 Diced Onion

12 Six Inch Flour Tortillas

4 Cups Shredded Monterey Jack Cheese

Preheat your oven to 350° F.  To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender.  Set aside.  To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl.  Mix well.  Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom.  Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish.  Pour the remaining sour cream mixture over the top.  Place the shredded cheese on top and cover the dish tightly with foil.  Bake for 30 minutes or until the dish is heated through and bubbling.  Remove from the oven and serve hot.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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