Cheese Pork Enchiladas Recipes

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PORK ENCHILADAS



Pork Enchiladas image

One of my favorite ways to use up leftover pork.

Provided by STEPHZ2003

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

2 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
½ teaspoon onion powder
1 cup reduced fat sour cream
1 (4 ounce) can chopped green chilies
2 cups shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can condensed tomato soup
¼ teaspoon garlic powder
½ teaspoon ground cumin
6 (7 inch) flour tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  • Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g

CHEESE & PORK ENCHILADAS



Cheese & Pork Enchiladas image

Whenever I've made these scrumptious enchiladas they've been given thumbs-up all around. They are extra delicious made with Spicy Green Chile Verde Pork recipe #161036 for the cooked meat, but plain diced pork pieces will do in a pinch.

Provided by Debs Recipes

Categories     Pork

Time 30m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 6

2 2/3 cups grated Mexican blend cheese, divided
1/3 cup finely chopped onion
12 (6 inch) corn tortillas
vegetable oil
2 cups diced cooked pork
1 (15 ounce) can green enchilada sauce

Steps:

  • Reserve 1/3 cup cheese; combine 2 1/3 cups cheese with onion and set aside.
  • In a saucepan, combine cooked pork (or chile verde pork) with green enchilada sauce; heat through then set aside.
  • Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
  • Divide cheese and onion mixture between tortillas; add 1/2 tablespoon sauce (avoid any large pork chunks which will go on top of the enchiladas) to each; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
  • Pour sauce evenly over top; sprinkle on reserved cheese; bake at 400° for 20 minutes.

THE BEST PORK ENCHILADAS



The Best Pork Enchiladas image

Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce. Ours has raisins to pull the fruit flavors from the ancho chiles and add a touch of sweetness. The pork is braised with aromatics and seasonings that turns into a deeply flavored blended sauce. Frying the tortillas a bit before rolling them gives them a durability that is important when assembling the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 19

1 red onion, sliced into thin rings
1 1/2 cups distilled white vinegar
Kosher salt
2 teaspoons sugar
2 tablespoons plus 1 cup vegetable oil
One 1-pound piece boneless pork shoulder
1/2 medium yellow onion, chopped
6 cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
2 ounces ancho chiles (about 9 chiles), stemmed and seeded (see Cook's Note)
2 ounces pasilla chiles (about 8 chiles), stemmed and seeded (see Cook's Note)
2 bay leaves
1/4 cup raisins
3 cups low-sodium chicken broth
Eight 6-inch corn tortillas
8 ounces quesillo or whole milk mozzarella, grated (see Cook's Note)
Lime wedges, for squeezing

Steps:

  • Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
  • Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
  • Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
  • Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

QUESO PORK ENCHILADAS



Queso Pork Enchiladas image

My husband took these restaurant-style enchiladas to work, and now the guys always ask for them. They're rich and spicy, and you can prepare them with cooked chicken or beef, too. -Anna Rodriguez, Bethpage, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 jar (15-1/2 ounces) salsa con queso dip, divided
1 can (10 ounces) enchilada sauce, divided
1 can (4 ounces) chopped green chilies
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
4 cups cubed cooked boneless country-style pork ribs (from 2 pounds boneless ribs)
12 flour tortillas (6 inches), warmed
2-1/2 cups shredded Mexican cheese blend, divided
Shredded lettuce and chopped tomatoes, optional

Steps:

  • In a large skillet, combine 3/4 cup queso dip, 1/2 cup enchilada sauce, green chilies, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes., Spread 2/3 cup sauce mixture into a greased 13x9-in. baking dish. Stir pork into remaining sauce mixture. Place 1/3 cup pork mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in prepared dish. Combine remaining queso dip and enchilada sauce; pour over enchiladas., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until heated through. Serve with lettuce and tomatoes if desired. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 705 calories, Fat 41g fat (17g saturated fat), Cholesterol 139mg cholesterol, Sodium 1951mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 45g protein.

SHREDDED PORK ENCHILADAS



Shredded Pork Enchiladas image

Make and share this Shredded Pork Enchiladas recipe from Food.com.

Provided by tila1862

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs boneless pork roast
1 1/2 cups salsa
1 (2 ounce) packet dry onion soup mix
2 cups shredded Mexican blend cheese
1 (3 ounce) can sliced black olives
1/2-3/4 cup sour cream
1 tablespoon chili-garlic sauce (optional)
10 small whole wheat tortillas
1 (10 ounce) can enchilada sauce (red or green)
1 (4 ounce) can diced green chilies (optional)

Steps:

  • In morning or day before, place pork roast in crock pot. Cover with about 1 Cup of the salsa and dry onion soup mix. You can also add a little water but don't add too much as this will make it's own juice. cook on low for 8 hours or until it can easily be pulled aprt by a fork. Let cool, shred pork with two big forks, drain excess liquid. Add the rest of the salsa, the sour cream, half the olives, and the garlic chili sauce and chiles if using.
  • Take three plates and pour some enchilada sauce on one plate, leave one empty, and put the shredded cheese on the other. Dip your tortilla to cover with sauce on both sides, place on empty plate, fill with some of the meat mixture and top with shredded cheese. Roll up tortilla best you can and place in baking dish. Continue until you run out of mixture or room in pan. Pour remaining enchilada sauce, salsa and shredded cheese on top and bake at 350 for approximately one hour or until browned and bubbly. Garnish with more black olives and green onion (if desired). Serve with more salsa and sour cream.
  • Freezes and reheats well !

Nutrition Facts : Calories 1126, Fat 60, SaturatedFat 27.8, Cholesterol 376.6, Sodium 3451.8, Carbohydrate 26.4, Fiber 4.4, Sugar 12.4, Protein 115.6

CHEESE ENCHILADAS



Cheese Enchiladas image

Quick and easy cheese enchiladas!

Provided by MNMS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 7

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  • Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  • Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 14.9 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 7.4 g, Sodium 1176.7 mg, Sugar 7.4 g

CHEESE ENCHILADAS



Cheese Enchiladas image

Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."

Provided by Bryan Washington

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons neutral oil, such as canola, plus more for greasing
3 tablespoons all-purpose flour
4 garlic cloves, minced
2 tablespoons ground red chile powder (see Tip)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, plus more for sprinkling
2 cups beef broth
Salt
10 corn tortillas
1 pound shredded Cheddar (5 cups)
½ cup finely diced white onion
Fresh parsley or cilantro, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
  • Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
  • Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
  • While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
  • Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
  • Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
  • Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
  • Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
  • Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

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Enchilada Casser-Ole! 367 reviews. My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. —Marsha Wills, Homosassa, Florida.
From tasteofhome.com


PORK CHILE VERDE ENCHILADAS RECIPE - FOOD NEWS
Pork Chile Verde: Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
From foodnewsnews.com


PULLED PORK ENCHILADAS {LEFTOVER PULLED PORK RECIPE}
2022-04-03 Preheat the oven to 350° and lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside. In a medium saucepan, over medium heat, add leftover pulled pork, bbq sauce and broth. Stir. Cook until heated through. Pour a little sauce in the bottom of the baking dish and spread so the bottom is covered.
From greatgrubdelicioustreats.com


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