Creamy Pork Enchiladas
Source of Recipe
ezboard
List of Ingredients
2 large onions -- thinly sliced
2 cups cooked pork-- chopped
1/2 cup roasted red peppers - chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce can
8 ounces Monterey jack cheese -- grated
salt -- to taste
Green Sauce if you can't find the can sauce)
2 large cans geen chiles
1/2 chopped raw onion
2 cloves garlic -- chopped
salt and pepper -- to taste
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 small cans veggie broth
Recipe
In a wide frying pan over medium heat, cook
the onions in butter, for 20 minutes. Stir
frequently to keep onions from burning.
Remove from heat and add pork,red bell
peppers, and cream cheese; stir gently to
blend, and season with salt. Pour a little
green sauce in bottom of 9X13 baking pan.
Spoon about 1/3 C of filling down center of
each tortilla and roll. Set enchiladas, seam
side down in baking pan. Continue until pan
is full. Cover with remaining sauce and top
with grated cheese. At this point you may
cover and refrigerate. Preheat oven to 375
degrees. If refrigerated, bake for 30
minutes, 15 minutes covered, remove foil and
bake 15 minutes more. If not refrigerated,
bake uncovered for 20 minutes. Makes
approximately 12 enchiladas.
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