PULLED PORK ENCHILADAS
This flavorful easy traditional Mexican enchilada dish has a beautiful combination of ingredients such as Texas BBQ Slow Cooker Pulled Pork and Homemade Enchilada Sauce! It's a delicious dish that everyone will enjoy! VIDEO https://www.youtube.com/watch?v=cGiaHebEM2Y
Provided by CLUBFOODY
Categories Meat
Time 40m
Yield 6 enchiladas
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside.
- In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and ½ cup mixed cheese; stir to combine.
- Fill each tortilla with ½ cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.
Nutrition Facts : Calories 526.4, Fat 28.1, SaturatedFat 13.6, Cholesterol 59.8, Sodium 1396.5, Carbohydrate 49.5, Fiber 10.2, Sugar 9.3, Protein 23.6
PULLED PORK ENCHILADA CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
- Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.
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
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
PULLED PORK ENCHILADAS
Enchiladas without cheese? Is that legal? I found this recipe on the back of an envelope which was placed inside a used cookbook that I purchased. I haven't tried it yet but I'm sure that it's safer here than in the previous location. I'm thinking that the braising liquid would also make an excellent starter for a spicy soup or stew of some sort. So this could be two recipes for the price of one.*Update* 3/28/2007 - I made this today and it was wonderful! I made some changes along the way that are reflected in the recipe and directions.
Provided by SusieQusie
Categories Pork
Time 8h
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
- Add the chicken stock and enough water to completely cover it.
- Drop in the garlic and stir in the chili powders, black pepper and salt.
- Cover the pot and bring the mixture to a low simmer over medium heat.
- Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
- Remove the pork from the braising liquid.
- Using your hands or 2 forks, pull the meat into strands and place in a bowl.
- Skim garlic cloves from pot and squish them up with the meat.
- *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
- Stir about 1 cup of enchilada sauce into the pork.
- Heat the oven to 400F°.
- Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
- Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
- Continue to fill the remaining tortillas and place them in the baking dish.
- Pour more enchilada sauce on top of the tortillas so that they are covered.
- Cover and bake for 20 minutes or until heated through.
- To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
- Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.
Nutrition Facts : Calories 1104.4, Fat 43.4, SaturatedFat 9.4, Cholesterol 177.7, Sodium 4803.4, Carbohydrate 107.2, Fiber 8.9, Sugar 14.9, Protein 68.3
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
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PULLED PORK ENCHILADAS - BETTER HOMES & GARDENS
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3.8/5 (127)Total Time 11 hrs 10 minsServings 6Calories 861 per serving
- Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
- Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
- In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
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