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Creamy Carnitas Enchiladas
1 lb Recipe Pork Carnitas
4 oz Cream cheese
3 tb Sliced green onions
Vegetable oil for pan frying
12 Corn tortillas
8 oz Monterey jack cheese; grated
Chopped tomatoes and sliced green onions; for garnish
Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish. To prepare the filling, mix the carnitas with the cream cheese and green onions until combined
Heat about 1/2 inch of the oil in a small skillet until the oil ripples With tongs, dunk a tortilla in the oil just long enough for it to go limp, a matter of seconds. Don't let the tortilla get crisp. Repeat with the remaining tortillas and drain them.
With tongs, dip a tortilla into the Verde sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 3 tablespoons of filling on top and roll it up snug. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Reserve the remaining Verde sauce and keep it warm. Top the enchiladas with the cheese. Bake for 20 mins. until the enchilada are heated through and bubbly. Spoon the reserved sauce over the enchiladas (Not baking the Verde sauce into the enchiladas allows it to stay greener and fresher tasting)
Garnish the enchiladas with tomatoes and green onions and chopped fresh Cilantro. Serve Hot
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