| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Recipe Pork Carnitas |
| 4 |
oz |
Cream cheese |
| 3 |
tb |
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
FILLING
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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