Garlic Pork Enchiladas With Green Chile Sour Cream Sauce Recipe 465 Food

THE BEST PORK ENCHILADAS

Steps:

• Rinse the red onion in cold water, breaking up the rings and removing any white membrane between the layers. Drain well. Toss the red onions, vinegar, 1 1/2 cups water, 2 teaspoons salt and the sugar in a medium bowl until the sugar and salt dissolve. Cover with plastic wrap and let sit at room temperature until ready to serve.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over medium-high heat. Cook the pork, turning once, until golden brown on two sides, 4 to 5 minutes. Transfer to a plate.
• Add the yellow onions to the same pot, season with salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the garlic, tomato paste, cumin and oregano and cook, stirring occasionally, until the paste is brick red and the mixture is fragrant, about 1 minute. Add the ancho and pasilla chiles, bay leaves, raisins, broth and 1 tablespoon salt. Return the pork and any accumulated juices to the pot. Bring to a boil, reduce to low, cover and simmer until the pork is falling apart and easily shreds, 1 1/2 to 2 hours.
• Remove the bay leaves and discard. Transfer the pork to a medium bowl. Reserve the cooking liquid.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the pork. Use a potato masher to smash the pork into the sauce; it should fall apart completely. Remove any remaining large pieces of fat and discard. Stir to combine and season with salt if necessary.
• Arrange a rack in the center of the oven and preheat to 425 degrees F.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup shredded pork across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese is melted but not brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with the pickled red onions. Serve with lime wedges for squeezing over.

GREEN CHILE PORK ENCHILADAS

Steps:

• Heat oven to 325. Place pork roast in shallow glass baking dish.
• Sprinkle with garlic salt, cumin and oregano. Top with green chiles and onions.
• Add water to baking dish. Cover with foil.
• Bake at 325 for 2 1/2 hours or until pork is very tender. Remove pork and onions from baking dish, reserving liquid.
• Shred pork and mix with about 1/4 cup cooking liquid, roasted peppers, green onions, sour cream and 1 cup of the cheese.
• Spread about 2 teaspoons enchilada sauce on each tortilla; top with about 1/2 cup pork mixture.
• Roll up tortillas and place, seam side down, in sprayed 13 x 9 baking dish.
• Top with remaining enchilada sauce and remaining cheese. Cover and bake 45 to 60 minutes, until enchiladas are thoroughly heated.

EASY GREEN CHILE ENCHILADAS

Steps:

• In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
• In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
• In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
• To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

GREEN CHILI SOUR CREAM SAUCE

Steps:

• Melt butter in olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook stirring constantly for 2 minutes.
• Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
• Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
• Add the diced green chilies and grated cheese, stirring until the cheese melts.
• Off heat stir in the sour cream. Adjust seasoning to your taste.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS

Steps:

• Saute the onions, garlic and green chilies in butter until the onions are translucent.
• Add the soup, milk, salsa and spices.
• Simmer over very low heat for 10 minutes, stirring often.
• While the sauce is simmering, fry the tortillas in hot oil until soft.
• (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
• Place tortillas on paper towels to get rid of excess oil.
• You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
• Add the sour cream to the enchilada sauce and stir well.
• These enchiladas are served flat, stacked like pancakes on individual plates.
• Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
• Repeat layers with as many tortillas as each person wants.
• I like 3; my husband always has 5.
• Pop the plate in the oven just long enough to melt the cheese.
• You can also place cooked diced chicken in the layers.
• This can also be prepared casserole style in a 9X13 dish.