culinary review
   
   

Pork Enchilada

Last Modified: 11/29/08
First Published: 11/29/08
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Views: 1162
pork enchilada
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Measurements
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General Info
Servings: 6
Total Cost: $12.91
Cost Per Serving: $2.15
Total Calories: 3,553
Calories/Serving: 592
IngredientVolumeMassCostCalorie
Pork Picnic, Shoulder (cooked and shredded) * 1.50 Pounds $3.00 1,200
Enchilada Sauce (1 can) 20 Fl Ounces 20.00 Ounces $2.00 200
Tortilla, Flour, Soft (10 tortillas) * 410.00 Grams $1.50 1,200
Onion, Yellow Diced (1/2 and onion) 1/2 Cup 80.00 Grams $0.18 34
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Cayenne Pepper 1/4 Teaspoon 0.44 Gram $0.01 1
Chili Powder 1 Teaspoon 2.50 Grams $0.16 8
Sour Cream 6 Tablespoons 90.00 Grams $0.23 180
Avocados, Hass (1 medium avocado) * 170.00 Grams $1.00 284
Fontina (or monterey jack) * 0.25 Pound $4.80 441

This pork enchilada recipe utilizes pulled shredded pork. Since the pork was cooked from a previous meal it is a great dish to make using leftover pork.

Method

Sautee pork with onion on medium heat for a few minutes. Add spices.

Add enchilada sauce and cook on low heat for 10 minutes or so. This way the pork really picks up the sauce flavor.

In a 9 x 13 inch baking dish place a little sauce on the bottom of the dish and then roll up each tortilla with some cheese and pork mix.

You can fit about 8 - 10 tortillas in the dish.

Pour the remaining sauce over the rolled up tortillas and bake for 20-30 minutes at 325 degrees F.

Serve with avocado and sour cream.