PORK ENCHILADAS WITH GREEN SAUCE
This is a recipe from Jane Milton's Mexican cook book,the green tomatillo sauce provides a tart contrast to the pork filling in this popular dish.
Provided by sashas kitchen
Categories Vegetable
Time 1h40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- put the diced pork in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute.
- meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it.
- drain the pork and shred it,set it aside.
- heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender.
- preheat oven to 350F,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded pork onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles.
Nutrition Facts : Calories 772.3, Fat 54.4, SaturatedFat 19.5, Cholesterol 168.8, Sodium 519.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.5, Protein 42.8
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