Tacos, Enchiladas, Tamales, Tostadas



Red Chile Pork Picadillo Enchiladas | Print |
(7 votes, average 4.43 out of 5)

 

enchilada_redgreen_550

 

Makes 8 enchiladas
 

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 pound boneless pork tenderloin, cut into ½ inch pieces
  • 1 ½ teaspoons salt
  • 1 can (15 ounces) diced tomatoes (we like fire roasted tomatoes here)
  • ½ cup raisins
  • ¼ cup each: slivered almonds, chopped pickled jalapeños, chopped pitted green olives (preferably Manzanillo)
  • 2 tablespoons dark brown sugar
  •  8 corn tortillas
  •  2 pouches (8 ounces each) Frontera Red Chile Enchilada Sauce
  •  ½ cup shredded Chihuahua or Monterey Jack cheese
  •  
  1.  Heat oven to 400º. For filling, heat oil in a large nonstick skillet over medium-high heat.  Add onion; sauté until tender and golden, about 5 minutes.  
  2.  Add pork pieces and salt. Cook, stirring often, until pork is just barely cooked through, about 5 minutes. Add tomatoes, raisins, almonds, jalapenos, olives and sugar. Stir well to combine. Cook over low heat for 5 minutes.
  3. Transfer the picadillo mixture to a large plate or baking dish and cool completely in the refrigerator.
  4. Wrap 4 tortillas in plastic wrap. Heat in microwave for 30 seconds. Repeat with remaining 4 tortillas.
  5. Working quickly so the tortillas stay hot and pliable, unwrap one stack of tortillas and roll a 1/8th portion of filling into each tortilla. Place seam-side down in a 13 x 9 inch baking dish. Repeat to use all tortillas and filling. Open sauce pouches at one corner and pour over tortillas so they are completely covered with sauce. Sprinkle with remaining 1/2 cup shredded cheese.
  6. Bake until the enchiladas are hot through and the cheese is golden, about 15 minutes. Serve immediately.
 

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