Susan'S Pork Enchiladas Recipe

Name: Susan'S Pork Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground pork; 1/2 red bell pepper, chopped; 1 jalapeno pepper, seeded and chopped; 1 onion, chopped; 2 garlic cloves, minced; 1 dash salt and pepper; 2 (15 ounce) cans green enchilada sauce; 1 cup fresh cilantro, chopped; 12 -14 corn tortillas; 2 tablespoons cooking oil; 2 cups monterey jack cheese, grated; 1 -2 cup cheddar cheese, grated; 3/4 cup reduced-fat sour cream (to garnish)

Servings: persons

1 lb ground pork
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
1 dash salt and pepper
2 (15 ounce) cans green enchilada sauce
1 cup fresh cilantro, chopped
12 -14 corn tortillas
2 tablespoons cooking oil
2 cups monterey jack cheese, grated
1 -2 cup cheddar cheese, grated
3/4 cup reduced-fat sour cream (to garnish)

1
Saute pork, peppers, onion, and garlic until pork is browned and onions are translucent. Add 1/2 can enchilada sauce to the pork mixture. Cook over medium heat until most of the sauce has evaporated. Remove from heat. Cool a few minutes, so the cilantro does not cook when added. Stir in cilantro until well mixed. Set aside.
2
Heat oil in a frying pan and briefly fry on each side corn tortillas, one at a time. (You just want them to be softened, not crisped.) After frying, put them on several layers of paper towels to drain.
3
Pour 1/2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish (or similar pan.) Divide the pork mixture into the same number of portions as you have tortillas. Do the same with the Monterey Jack cheese. Roll up a portion of pork mixture and Jack cheese into each tortilla and place the roll seam-side down in the pan. Lining up the rolls side by side in the pan. It's OK if the sauce gets smeared on the tortillas and doesn't cover the bottom evenly. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese.
4
Bake 20-30 minutes at 350F or until bubbly. Top each serving with a dollop of sour cream and a sprig of cilantro.
5
You could easily use leftover pork, chopped fine, in place of the ground pork and get the same results.

1155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb ground pork, 1/2 red bell pepper, chopped, 1 jalapeno pepper, seeded and chopped, 1 onion, chopped, and more.

Yes, Susan'S Pork Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Susan'S Pork Enchiladas

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