Pork Enchilada Casserole
Source of Recipe
Aunt Saunny
a.. 2 to 3 pounds boneless pork roast, trimmed, cut in 1/2- to
3/4-inch cubes
b.. 2 tablespoons vegetable oil
c.. 1 can diced tomatoes
d.. 7 to 12 ounces diced green chilli
e.. 2 jalapeno peppers, seeded and minced (optional)
f.. 2 cloves garlic, mashed and minced
g.. salt to taste
h.. 1/4 teaspoon pepper
i.. 1/2 teaspoon cumin
j.. 2 cups shredded Jack, Cheddar, or jalapeno cheese
k.. 1/2 cup enchilada sauce or salsa
l.. 6 to 8 corn tortillas
In a large skillet over medium-high heat, quickly brown the pork cubes
in the oil. Drain and transfer to the slow cooker/Crock Pot. Add the
diced tomatoes, chilli, peppers, garlic, salt and cumin. Cover and cook
on low 7 to 9 hours; add 1 1/2 cups of the cheese during last 45
minutes. In a 2-quart baking dish, place enough of the pork mixture to cover
the bottom. Place 2 or 3 tortillas on top, then more pork mixture.
Repeat until pork and tortillas are used, ending with pork. Sprinkle
remaining cheese on top and spoon the salsa over the cheese. Bake at 350
degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
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