INGREDIENTS

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