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susan s pork enchiladas



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  • Carbohydrates: 649.8
  • Fats: 66.0
  • Dietary Fiber: 43.0
  • Minerals: 53.0
  • Proteins: 61.0
  • Vitamins: 100.0
  • Water: 11.0


  1. Saute pork
  2. Peppers
  3. Onion
  4. And garlic until pork is browned and onions are translucent
  5. Add 1 / 2 can enchilada sauce to the pork mixture
  6. Cook over medium heat until most of the sauce has evaporated
  7. Remove from heat
  8. Cool a few minutes
  9. So the cilantro does not cook when added
  10. Stir in cilantro until well mixed
  11. Set aside
  12. Heat oil in a frying pan and briefly fry on each side corn tortillas
  13. One at a time
  14. After frying
  15. Put them on several layers of paper towels to drain
  16. Pour 1 / 2 can enchilada sauce in the bottom of a 13 x 9 inch glass baking dish divide the pork mixture into the same number of portions as you have tortillas
  17. Do the same with the monterey jack cheese
  18. Roll up a portion of pork mixture and jack cheese into each tortilla and place the roll seam-side down in the pan
  19. Lining up the rolls side by side in the pan
  20. "its ok if the sauce gets smeared on the tortillas and doesnt cover the bottom evenly"
  21. Pour the second can of enchilada sauce over the rolls and sprinkle with the cheddar cheese
  22. Bake 20-30 minutes at 350f or until bubbly
  23. Top each serving with a dollop of sour cream and a sprig of cilantro
  24. You could easily use leftover pork
  25. Chopped fine
  26. In place of the ground pork and get the same results

Step 18

Total Time in Minute 45

Ingredients Count 13

cooking susan s pork enchiladas

See More Relate Photo


Ground pork

Red bell pepper

Jalapeno pepper


Garlic cloves

Salt and pepper

Green enchilada sauce

Fresh cilantro

Corn tortillas

Cooking oil

Monterey jack cheese

Cheddar cheese

Reduced-fat sour cream

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