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Fiesta

February 10, 2011

We love mexican food.  I especially love a mexican dish that can be made ahead and served later.  This pork enchilada dish is perfect for that.  Whenever I make pulled pork, I always leave some for this dish.  I love the how the pulled pork tastes in this dish, plus pork is so moist.  The flavor of everything together is just so heavenly.

It does make a lot of food, so it’s perfect for company or for putting in smaller containers.  I usually make this, put it in two smaller dishes and stick one in the freezer.  Then I can just put it in the oven, set the timer, and when I get home from work  we have a hearty meal during the week.  You can serve this with a side of rice and refried beans or just as is.   

Pulled Pork Enchiladas

  • 2 ½ C Pulled Pork
  • 1 14.5 oz. Can Chicken Broth
  • 3 T Canola Oil
  • 12 Tortillas, corn or flour
  • 1 whole  Onion, Diced
  • 3 whole 4 Oz Cans Diced Green Chilies
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 t Paprika
  • ½ C Half and Half
  • 2 T Butter
  • 2 T Flour
  • 1 C Sour Cream
  • 2 ½ C Sharp Cheddar Cheese, Grated
  • Salt And Pepper, to taste
  • Heat a small amount of canola oil in a skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

    Heat the remaining oil in separate skillet over medium heat. Add onions and jalapenos and saute for a few minutes, until the onion is tender. Add the pork, a can of the green chilies, the paprika and stir together. Add 1/2 cup chicken broth and the half and half and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

    In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in the remaining chicken broth. Whisk together and cook for another minute or two. Stir in the remaining  chilies. Reduce heat, then stir in sour cream. Add the grated cheese and stir to melt.  Add salt and pepper as needed.

    To assemble, spoon pork mixture on top of tortillas, one by one. Place seam side down in a 9 x 13 casserole dish.

    Pour cheese mixture all over the top of the tortillas, bake at 350 degrees for 30 minutes.

    I like to serve them with sour cream, but you can add whatever you like to them.

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