| 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)
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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