Creamy Carnitas Enchiladas

The heart must be the principal point to which we attend in all the relations between God and our souls. What is the first thing we need, in order to be Christians? A new heart. What is the sacrifice God asks us to bring to him? A broken and a contrite heart. What is the true circumcision? The circumcision of the heart. What is genuine obedience? To obey from the heart. What is saving faith? To believe with the heart. Where ought Christ to dwell? To dwell in our hearts by faith. What is the chief request that Wisdom makes to every one? “My son, give me your heart.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables			1	Servings

INGREDIENTS

1	lb	Recipe Pork Carnitas
4	oz	Cream cheese
3	T	Sliced green onions, I like
		to add chopped fresh
		Cilantro
		Vegetable oil for pan frying
12		Corn tortillas
8	oz	Monterey jack cheese, grated
		Chopped tomatoes and sliced
		green onions for garnish

INSTRUCTIONS

This goes with the Carnitas recipe I sent earlier today. I also sent
the Chile Verde sauce last week goes with this too. If you missed
either recipe let me know and I will re-post for ya.  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  Posted to bbq-digest by Carol McKaskill
<mckaskill@hwy97.net> on Jun  28, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2028 Calories From Fat: 1018 Total Fat: 116.3g Cholesterol: 327.8mg Sodium: 2280.4mg Potassium: 1857.3mg Carbohydrates: 174.3g Fiber: 22.2g Sugar: 17.5g Protein: 85.1g