Green Chile EnchiladasFrom DaleInCO 5 years ago
- 1 lb cooked and diced pork shoulder steak (or 1lb cooked shredded pork, 1 lb leftover cooked chicken, 1lb leftover cooked roast beef or cooked steak, 1 lb fresh lean ground beef or ground turkey) shopping list
- 1 cup coarsely chopped onion, adjust to personal tastes shopping list
- 1 Tbsp minced garlic, about 3 garlic cloves shopping list
- 1 tsp ground cumin shopping list
- 2 cups of Stokes Green Chile sauce with pork, divided shopping list
- 1½ - 2 cups shredded Monterey Jack/colby cheese blend shopping list
- Eight each 8” corn or flour tortillas shopping list
- NOTE: corn tortillas hold up best whereas the flour tortillas tend to fall apart when reheating leftovers but the flour tortillas taste the best for this entree. If you use flour tortillas and you have leftovers – my suggestion is to remove and discard the flour tortillas and save the rest of the enchilada mix for making tacos or as a topping for nachos. shopping list
- Topping suggestions: sliced jalapeno peppers; chopped Roma tomatoes; sliced avocados; sliced black olives; sliced green onions; chopped lettuce; guacamole; sour cream. shopping list
How to make it
- Prepare all of the veggies being used, set aside and preheat the oven to 375°F.
- If using fresh pork shoulder steaks: Remove excess fat from 1½ pounds of pork shoulder steaks. Season with salt, garlic powder, cumin powder and onion powder then slowly simmer in oil in a skillet till tender. When the pork has completed cooking set it aside.
- If using shredded pork, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the meat and set aside. Meanwhile, gently sauté the chopped onions and garlic with oil in a skillet for about 5 minutes and mix into the reserved meat mixture and set aside.
- If using fresh ground beef or turkey, sauté it with the onions, garlic and ground cumin in a frying pan till the beef is brown and no longer pink. Drain off the fat and set aside.
- Moisten six sheets of paper towels, wrap them around the tortillas and microwave them for 45 seconds on high power so to soften them.
- Spoon 1 Tbsp of the reserved enchilada sauce mix over each tortilla, spoon ~ ¼ cup of meat mixture and a little cheese on top and roll up the tortillas. Smear ½ cup of the sauce on the bottom of an 8x11 baking dish and place the rolled tortillas in the dish.
- Add any remaining meat to the bowl of the enchilada sauce and stir well. Pour this mix over the enchiladas. Sprinkle the remainder of the cheese over the enchiladas and bake for 15 - 20 minutes in the preheated oven at 375°F or till the cheese is melted and the sauce is bubbly.
- Remove from the oven and serve with the toppings as described above. I like to serve this with a mixed green salad on the side.
- I like the KISS principle of “keep it simple stupid”. For desert, I serve a simplified version of fried ice cream. I roll scoops of vanilla ice cream in crushed frosted corn flakes, add some sliced bananas and squirt a little of chocolate syrup over each serving. Many of you didn’t know how to fake a fried ice cream desert, did you?
The CookDaleInCO Centennial, CO
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