THE BEST PORK ENCHILADAS
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
- Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
- Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
- Arrange a rack in the center of the oven and preheat to 425 degrees F.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.
PULLED PORK ENCHILADAS
Using leftover Pork Carnitas (Mexican Pulled Pork) or other shredded meat, it takes a mere 15 minutes to assemble this dish to pop into the oven, making this a sensational mid week meal! Note that the Pork Carnitas used in this recipe is already seasoned and flavoured so if you substitute with an unseasoned meat then please refer to the notes for seasonings to add to the filling mixture.
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F/180C.
- Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
- Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
- Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
- Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
- Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
- Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
- Let stand for 5 minutes before serving.
Nutrition Facts : ServingSize 324 g, Calories 788 kcal, Carbohydrate 82.9 g, Protein 42.2 g, Fat 36.5 g, SaturatedFat 17.2 g, Cholesterol 105 mg, Sodium 423 mg, Fiber 18.5 g, Sugar 4.8 g
BBQ SHREDDED PORK ENCHILADAS
Use any leftover meat-roast, chicken, pork w/o BBQ sauce, or ground beef from making tacos-anything! Also, use any type of cheese-pepperjack, monterrey jack, cheddar, american-whatever you have. The object is to use up leftovers here. Use flour tortillas if that's what you have-it works great....
Provided by Paula Todora
Categories Pork
Time 40m
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
- 2. In a medium saucepan on medium high, heat the enchilada sauce until almost boiling. Turn the heat to low and add cream. Stir and heat 5 minutes. Remove from heat. Pour about 1/2 cup sauce on bottom of baking dish.
- 3. Place tortillas in a tortilla warmer and microwave 30-60 seconds, until warm and steamy. Keep covered and use 1 at a time, covering after removing to keep them soft. You can also place them in wet paper towels in the microwave and heat. Fill each tortilla with some shredded pork and a small sprinkling of cheese. Roll tightly and place seamside down in the prepared pan. Continue until all enchiladas are filled.
- 4. Pour the remaining sauce over the enchiladas, covering well. Sprinkle with remaining cheese. Bake, uncovered, 30 minutes.Serves 4-8, depending on appetite.
PULLED PORK ENCHILADAS
These pulled pork enchiladas are made with leftover pull pork, two types of shredded cheese, crispy fried onions and barbecue sauce, rolled in flour tortillas, enchilada sauce, and more cheese than baked until the cheese is hot and bubbly. So easy and so delicious.
Provided by Great Grub, Delicious Treats
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350° and lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside.
- In a medium saucepan, over medium heat, add leftover pulled pork, bbq sauce and broth. Stir. Cook until heated through.
- Pour a little sauce in the bottom of the baking dish and spread so the bottom is covered.
- Heat up tortillas and then take one tortilla at a time and add pork, a handful of cheese, fried crispy onions and roll up.
- Place at one end of the baking dish and repeat until the pan is full.
- Top with the remaining sauce, top with the rest of the cheese.
- Cover with foil and bake until the cheese is hot and bubbly, approximately 25 minutes.
- Remove foil and let bake for an additional 5 minutes.
- Carefully remove from the oven, top with sliced green onions and sour cream, if desired.
Nutrition Facts : Calories 702 kcal, ServingSize 1 Enchilada, Carbohydrate 52 g, Protein 39 g, Fat 39 g
SHREDDED PORK ENCHILADAS
Make and share this Shredded Pork Enchiladas recipe from Food.com.
Provided by tila1862
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
- Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
- Freezes and reheats well !
Nutrition Facts : Calories 1126, Fat 60, SaturatedFat 27.8, Cholesterol 376.6, Sodium 3451.8, Carbohydrate 26.4, Fiber 4.4, Sugar 12.4, Protein 115.6
PORK ENCHILADAS
One of my favorite ways to use up leftover pork.
Provided by STEPHZ2003
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
- Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g
BBQ PORK ENCHILADAS
I had some leftover BBQ Pork that I had shredded and made in the crock pot from the night before so I was trying to find an interesting new way to change it up. And I found it. This were tasty!!
Provided by The Putz
Categories Pork
Time 40m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat to 375 degrees.
- 2. Sautee your onion in a touch of Olive Oil.
- 3. Mix sauteed onions with green chilis in a small bowl and set aside.
- 4. In same frying pan heat up corn tortillas.
- 5. In a 9x11 baking dish, cover the bottom with a small layer of Enchilada Sauce.
- 6. Now for assembly. Take tortilla, put 1 T. ish of pork, 1t. onion and green chili mixture, 1 pinch colby jack cheese, roll up ( I don't tuck sides in ) and place seam down in baking dish. Repeat, packing tight.
- 7. Even though you might think it is soupy, pour remaining Enchilada Sauce on top. Cover with Aluminium Foil, cook for 20 minute.
- 8. Crumble 1/2 pkg of Panela Cheese in small bown and mix with about 2 oz. jack colby mix.
- 9. After 20 Minutes uncover and sprinkle with Cheese Mix and put back in oven uncovered and cook for about 10 more minutes.
- 10. I serve with shredded lettuce and diced tomato on the side, with a dollop of sour cream.
Nutrition Facts : Calories 395, Fat 18.7, SaturatedFat 11.1, Cholesterol 50.5, Sodium 1558.3, Carbohydrate 38.8, Fiber 6.3, Sugar 12.8, Protein 19.9
More about "bbq shredded pork enchiladas recipes"
CREAMY PULLED PORK ENCHILADAS - COOKING WITH CARLEE
From cookingwithcarlee.com
Reviews 87Calories 551 per servingCategory Pork
- Heat oil in a large skillet over medium heat. Sauté onion and jalapeno until onion is translucent. Add pork, corn and BBQ sauce, heating until just warm. Set aside.
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for about a minute. Pour in chicken stock, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in sour cream.
- Assemble enchiladas by wrapping filling in a tortilla and placing seem side down in the prepared dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them.
BBQ PULLED PORK ENCHILADAS - THE ROASTED ROOT
From theroastedroot.net
4/5 (3)Total Time 8 hrs 2 minsCategory Main CourseCalories 478 per serving
- The pork is finished when the meat is easily shreddable and falls off the bone. Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.
BBQ PORK ENCHILADAS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BBQ PULLED PORK ENCHILADAS - SLOW COOKER GOURMET
From slowcookergourmet.net
BBQ PULLED PORK ENCHILADAS RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 810 per serving
PULLED PORK ENCHILADAS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
PULLED PORK ENCHILADAS | HOMEMADE ENCHILADA SAUCE| LIFE'S AMBROSIA
From lifesambrosia.com
PULLED PORK ENCHILADAS RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
14 BEST LEFTOVER PULLED PORK RECIPES - THISFARMGIRLCOOKS.COM
From thisfarmgirlcooks.com
BBQ PULLED PORK ENCHILADAS RECIPE BY JULIA MUELLER - HONEST …
From honestcooking.com
PULLED PORK ENCHILADAS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
11 BEST SAUCES FOR PULLED PORK – HAPPY MUNCHER
From happymuncher.com
SMOKED PORK ENCHILADA RECIPE - FLAMING ROOSTER BBQ
From flamingroosterbbq.com
AUTHENTIC YUCATAN BBQ PULLED PORK ENCHILADAS - COOKING ON THE …
From highlandsranchfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love