Friday, September 17, 2010
Ok, so I made a huge batch of my pork filling and green chile sauce and needed another use for it. These are so easy and so good that I couldn't pass them up.
12 corn tortillas
3 cups Garlic Pork Filling (click for recipe)
2-3 cups Green Chile Sour Cream Sauce (click for recipe)
2 cups grated jack or chihuahua cheese
1 tablespoon chopped cilantro leaves
2 lime wedges
Preheat oven to 400
Place 6 tortillas each in a Ziploc bag, seal it and microwave for 1 minute.
In 9x13 (non-metal) baking dish add a couple tablespoons of sauce to coat the bottom.
Take a tortilla, lay it in the bottom of the pan then flip it over so you have sauce on both sides. Fill the tortilla with the pork filling and a sprinkle of cheese. Roll it up and move to the end of the pan, seam side down. Put as much filling as you can but don't over stuff them or they will fall apart. Repeat this step 11 more times. Yo should have enough room in the pan for 12 enchiladas. Keep spooning sauce into the pan as you need it. You want both sides of the tortillas to have at least some sauce. Warning...the tortillas will be excessively hot coming out of the Ziploc bags.
If there is any pork filling left, sprinkle it on top of the enchiladas, cover the whole thing with sour cream sauce, leaving the tips on each side exposed. Sprinkle with the remaining cheese.
Bake at 400 degrees until the cheese on top starts to brown and the sauce is bubbling.
Plating: Place 2-3 enchiladas on a plate with a couple of lime wedges. Sprinkle the chopped cilantro on top.
FYI: I use the microwave and plastic bag technique to A) Save time B) Cut down on the grease & oil. I like these particular enchiladas to be soft and tender and steaming them in the bags works best for my taste. You can par-fry the tortillas instead of steaming. Just drain them well and I would suggest crisco or peanut oil.