Green Chile Pork Enchiladas

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  • 20 min prep time
  • 3 hr 50 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1
(2-lb.) boneless pork shoulder roast
1/2
teaspoon garlic salt
1/2
teaspoon cumin
1/2
teaspoon dried oregano leaves
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
medium onion, halved, thinly sliced
1/2
cup water
1/2
cup sliced roasted red bell peppers (from 7.25-oz. jar)
1/2
cup sliced green onions
1
cup sour cream
8
oz. (2 cups) finely shredded Mexican cheese blend
1
(10-oz.) can Old El Paso™ Enchilada Sauce
8
(8-inch) flour tortillas

Directions

  1. 1 Heat oven to 325°F. Place pork roast in shallow glass baking dish. Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onion. Add water to baking dish. Cover with foil.
  2. 2 Bake at 325°F. for 2 1/2 hours or until pork is very tender. With slotted spoon, remove pork and onion from baking dish; reserve liquid.
  3. 3 With 2 forks, shred pork by pulling apart along grain; place in medium bowl. Add about 1/4 cup cooking liquid; mix well. Prepare enchiladas immediately, or cover and refrigerate pork mixture until serving time.
  4. 4 Increase oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Add roasted peppers, green onions, sour cream and 1 cup of the cheese to pork in bowl; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with about 1/2 cup pork mixture. Roll up tortillas; arrange, seam side down, in sprayed baking dish.
  5. 5 Top with remaining enchilada sauce. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  6. 6 Bake at 350°F. for 45 to 60 minutes or until enchiladas are thoroughly heated.

Notes

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Nutrition Information

Recipe Step Photos

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