Enchiladas with Pork and Green Sauce
Read my review of this recipe.
Ingredients:
- 1 - 1 1/2 pounds pork shoulder or loin, cut into large pieces
- 1 recipe refried beans
- 2 cups salsa verde
- 8 corn tortillas
- 1 cup grated jack or cheddar cheese
Directions:
Put the pork in a saucepan and cover with water. Bring to a boil then cover, lower heat, and simmer for about 30 minutes. Drain and let cook slightly, then shred using two forks. Put in a bowl and set aside.
Preheat the oven to 350 degrees.
Spread a thin layer of salsa verde into the bottom of a baking dish. Spoon 1/8 of the refried beans onto a tortilla and top with 1/8 of the shredded pork. Roll it up to make an enchiladas and then place it seam side down in the baking dish. Fill and roll and remaining tortillas and add them to the dish. Pour the remaining sauce onto the enchiladas to cover completely. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is bubbly and brown.
Serves 4.
Nutrition:
Substitutions:
Recipe courtesy of The Complete Book of Mexican Cooking
