| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indian |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
White-corn tortillas; (6 inch) |
| 2 |
|
Cooked pork loin chops; thinly sliced |
| 2 |
c |
(8 oz.) shredded Monterey Jack cheese with peppers, divided |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
c |
Salsa |
|
|
Sour cream |
INSTRUCTIONS
Microwave tortillas wrapped in wax paper at high for 30 seconds or until
warm. Arrange pork slices down center of tortillas. Sprinkle evenly with
one cup cheese and cilantro. Roll up and place seam side down, in a lightly
greased 3 quart baking disk. Bake enchiladas at 350 degrees for 10 minutes
or thoroughly heated. Top with salsa and remaining 1 cup of cheese. Bake 10
more minutes or until cheese melts. Serve with sour cream if desired.
Yield: 6 servings. >From sheilaknight@juno.com (Sheila A Knight) To:
"Mountain recipes list" <MOUNTAIN-RECIPES@rmgate.pop.indiana.edu> Date:
Tue, 18 Mar 1997
Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on
Sep 21, 1997
A Message from our Provider:
“To ignore our Creator is the height of selfishness”