Friday, August 24, 2012

Green Pork Enchiladas


Chili Verde is probably my all time favorite Mexican dish. If you've ever made it home made you know it's a labor of love. Not hard but time consuming. Normally when I have a pork roast I use the left overs for pulled pork sandwiches. This time we started out making pulled pork sandwiches so my left overs were obviously not going to be that again. My first choice was enchiladas. I don't have a ton of meat. But I'm hoping I have enough for this meal. The flavors mimic chili verde and I'm craving it.
Pork green enchiladas3 cups pork (I am using leftover pulled pork)
1 can green enchillada sauce
2 cups cheese (I am using jack but cheddar or mozzarella would work)
1 cup light sour cream
1 package tortillas (I am using flour but corn would be tasty too)
avocado to garnish



This is even the bowl the leftover pork was in which is perfect for mixing the sour cream and cheese.
I prefer to grate the cheese myself. I think it just tastes fresher.
put about a cup or a huge handful. Yes that is how I measure
And about a cup of sour cream
I'm using light to ease my conscience and because I am still trying to lose those last pounds. I blame my family for making me cook.
Mix well. Sometimes I taste it for quality control but I dont have much this time. So I am going to have to have to hope that the million of times I have made it serves me well
This baby is from my Grandparents house. I have looked EVERYWHERE to buy more. I want to buy a ton. They just dont sell them any more. It has a magnet and all! It is great for punching holes on the top of the can and keeping the mess down on the enchilada can. Well sorta
Pour a ton on the bottom of the pan. You wont have enough. You could dirty another pie pan for this process but why bother.
Louie agrees but doesnt know why.
Ok so dip the tortilla until it is well covered
I hate a dry enchilada. Again you could do this in a pie plate but it is just more mess
take three scoops of filling and then roll the enchilada up
repeat until pan is filled or you run out of meat
cover with remaining cheese
cover with remaining sauce. Bake uncovered 350 degrees 30 minutes
Let sit for ten minutes before cutting into. I never make it a full ten minutes
My favorite is the crunchy edges
While you are waiting slice up a couple avocados and squeeze a lime over it
DINNER!!

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