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Pork Enchiladas with Roasted Poblano Cheese Sauce Recipe








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Pork Enchiladas with Roasted Poblano Cheese Sauce

Pork Enchiladas with Roasted Poblano Cheese Sauce recipe


Recipe Keywords:

mexicanporkmain_dishesenchiladasroastedpoblanocheesesauceloin


Servings: 3

Total Time: 1 hour 30 minutes

Recipe by: Frankie

layla
Servings: 3
Total Time: 1 hour 30 minutes

Ingredients

For The Roasted Poblano Cheese Sauce:
2 poblano peppers
1 TBSP unsalted butter
1 small yellow onion, diced
1 large clove garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup shredded monterey jack cheese
salt and pepper
For The Enchiladas:
12 oz pork loin, cut into cubes
1 TBSP cooking oil
2 cloves garlic, minced
1/2 cup diced onions
14.5 oz can fire roasted diced tomatoes
1/2 cup chicken broth
2 TBSP diced jalapenos
salt and pepper
6 8-inch flour tortillas
Optional Toppings:
shredded lettuce
shredded cheese
sliced jalapenos
sour cream

Directions

For The Sauce:

1. Preheat the broiler on your oven.

2. Place the poblano peppers on a baking sheet in the broiler and roast, turning occasionally, until blackened on all sides, 15 to 20 minutes total. Place roasted peppers in a bowl and cover with saran wrap, let sit 15 minutes. Remove the stem, seeds, and charred skin. Roughly chop peppers and set aside.

3. In a medium size saucepan cook the butter and onions over medium heat, about 3 minutes. Add the garlic and cook 15 seconds. Stir in the broth and chopped poblano peppers. Take off the heat and pour into a blender or food processor. Pulse mixture a few times until pureed and smooth.

4. Pour the pureed mixture back into the saucepan and stir in the heavy cream over medium heat. Bring to a boil and then turn off the heat and stir in the monterey jack cheese until melted and well combined. Add salt and pepper to taste.

For The Enchiladas:

1. Season the cubed pork liberally with salt and pepper. Heat the oil in a dutch oven over medium-high heat. Brown the pork on all sides in the oil, about 8 minutes total.

2. Add the onions and garlic and cook 15 seconds or until garlic becomes fragrant. Stir in the tomatoes, broth and jalapenos. Bring to a boil, cover and reduce heat to low. Cook, stirring occasionally, until pork is tender, about 1 hour. Uncover, increase heat to medium and cook until most of the liquid has evaporated, about 10 to 15 minutes, breaking up the pork as much as possible using a wooden spatula or spoon. Take off the heat and allow to cool.

3. Warm the tortillas in the microwave for 20 seconds and them lay flat on the counter. Preheat the oven to 375°F and spread the bottom of a 9x13 baking dish with about 1/4 cup of the poblano sauce.

4. Divide the pork mixture evenly among the tortillas placing the pork down the center about an inch away from the edges. Roll up the tortillas and place them seam side down in the baking dish. Pour remaining sauce over top the enchiladas.

5. Cover the baking dish with aluminum foil and bake for 25 to 30 minutes. Serve topped with cheese, lettuce, sour cream, jalapenos or eat them how they are, delicious either way.







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