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Pulled Pork Enchiladas - need recipe please

reelgem
reelgem Posts: 4,256
edited November -0001 in EggHead Forum
Well, tonite I thought I'd use some of the pulled pork from yesterday and I made pulled pork enchiladas. Someone had posted this recipe a while back.
I sauteed some onions and added green enchilada sauce, mexican cheese and pulled pork. Rolled this mixture up in some corn tortillas. Then I combined sour cream and green chile enchilada sauce and put on the bottom of the pan. Rolled up the tortillas with the meat mixture and topped with the remainder of the sour cream and enchilada sauce, poured over the top and topped with mexican cheese. Baked at 350 for 30 min.'s.
This was definitely a little to rich for me.
If anyone has a pulled pork enchilada recipe without sour cream please post it or send to me. I'd like to try one without the sour cream.

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Comments

  • AnnaG
    AnnaG Posts: 1,104
    If it is too rich for you, feel free to send them down to MS... Those look awesome... Got me craving mexican... :)
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  • reelgem
    reelgem Posts: 4,256
    Wish you lived closer Anna, I'd deliver the leftovers to you.
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  • Little Chef
    Little Chef Posts: 4,725
    Anne....Those look fantastic!! You can make them next time just as you did, but simply omit the sour cream. We make them often, and I have never added sour cream to the sauce. (I do serve it on the side though). Plain sauce in the bottom, then the enchiladas, then top with the plain sauce and some cheese. ;) Yum. Gotta do these again soon. Great lookin cook, Anne!
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    You have my address :woohoo: :woohoo: Where's Richard when you need him. He probably has 300 different recipes for enchiladas.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Just sent a few off-line. Only have 34 enchilada recipes on file. Thanks for asking.
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  • reelgem
    reelgem Posts: 4,256
    Speak of the devil... Richard just emailed me. I do appreciate it, I need a differemt recipe. I wish I could send the leftovers down to you. I'm going to end up taking the rest to the office tomorrow and let the wild dingos eat it. These guys will eat anything. :woohoo:
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  • reelgem
    reelgem Posts: 4,256
    Thanks Michelle, I will try them without the sour cream. The pulled pork really was fantastic in them.
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  • AZRP
    AZRP Posts: 10,116
    Anne, in a 9x13 dish pour about a cup of red enchilada sauce. Take a flour tortilla about 9" in dia and lay it in the sauce. Put your pork and some crumbled queso fresco across the tortilla and roll it up pulling it to one end of the dish. Keep repeating until the dish is filled adding more sauce as necessary. Cover with shredded colby cheese and a sprinkle of thinly sliced scallions and sliced black olives. Then pour about a cup of sauce over the cheese covering it completely. bake at 350 for about 45 minutes until the cheese starts to brown. I do this all the time using rotisserie chickens from the grocery store. You can also add diced green chilis to the filling. -RP
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    What is wrong with using the same recipe without the sour cream? And putting tomato paste and jalapenos on the bottom?

    Mike
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  • reelgem
    reelgem Posts: 4,256
    One other thing Michelle....what would you mix in with the pulled pork before you roll it up in the tortillas? This recipe had green chiles, onion, enchilada sauce and sour cream mixed in with the meat.
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  • rsmdale
    rsmdale Posts: 2,472
    Hi Anne this is our rendition of carnitas(or pulled pork)Take 4 large onions core out center w/stawberry corer.Season heavy with chili powderand cumin inside,fill onion with salsa verde,foil and 45 minutes at 350 on egg.Take pulled pork blend with additional verde in bowl.Coat bottom of baking dish w/verde sauce-shells,meat(pepper jack or chedder your choice),onion- chopped and roll.More cheese to taste and put in egg at 350 for 20 minutes and serve w/1-2 Margarita GOOD NIGHT


    GOOD FRIENDS AND GOOD EATS


    DALE
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  • Fidel
    Fidel Posts: 10,172
    I do mine very similarly Randy (go figure).

    Do you make your own red sauce? I've been doing it for a couple years and am much happier. It is so much better than the canned stuff.
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  • reelgem
    reelgem Posts: 4,256
    That sounds great Randy. I will definitely try that one.
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  • reelgem
    reelgem Posts: 4,256
    Thanks Dale! Great idea!!
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  • reelgem
    reelgem Posts: 4,256
    Rod, if you could send me your enchilada sauce recipe it would be greatly appreciated. I'm not big on the canned.
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  • cookn biker
    cookn biker Posts: 13,407
    Anne, They look amazing! Try just deleteing the S.C., or go light type. I think I'll do those this weekend.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • thirdeye
    thirdeye Posts: 7,428
    DSC01695ab.jpg

    I have a weakness for home made green chile sauce for my enchiladas, but for fillings I prefer cheese and onion (and sometimes cheese, onion & spinach) ones. They are much lighter and you can really get into all the flavors. Any meat is shredded and put on top, under the cheese....or just on the side.

    I'm with LC, serve the sour creme on the side, and better yet....try to locate some Mexi-Crema. Crema is the Mexican version of Creme Fraiche in France and Clotted Cream in England.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AZRP
    AZRP Posts: 10,116
    Its kind of funny but enchiladas are something I do when I want a lot of tasty food without a lot of work so I use canned sauce. When I make tamales I use dried chiles and make the sauce for cooking the pork from scratch. -RP
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  • reelgem
    reelgem Posts: 4,256
    Thank you Richard, I got the email.
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  • reelgem
    reelgem Posts: 4,256
    Thanks Molly.
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  • reelgem
    reelgem Posts: 4,256
    Thanks Wayne! Would you want to share your recipe for your green chile sauce? I personally love a good green sauce vs. a red. Cheese and onion enchiladas are my favorite but I thought I'd use some of my leftover pulled pork from yesterday.
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  • Fidel
    Fidel Posts: 10,172
    This is the more difficult one, but it makes better sauce. I have another recipe that uses chile powder that is also pretty good. If you want it i'll look it up for you.

    Red Chile Sauce
    3/4 lb dried chile peppers (I like New Mexico or Guajillos)
    1 large onion, chopped
    8 cloves fresh garlic, smashed with skins removed
    2 t. dried oregano
    2 t. ground cumin
    2 t. kosher salt

    De-stem and de-seed chile peppers; place in large stock pot and cover with hot water. Soak for 30 minutes. Add remaining ingredients to pot, bring to a boil then simmer over low heat for half an hour.

    Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids. This should make about a quart.
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  • Hoss
    Hoss Posts: 14,600
    It's on his website.Playin with fire and smoke. ;)
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  • Little Chef
    Little Chef Posts: 4,725
    Anne...I am in total agreement with the green chiles and sauce mixed in....onions...well, maybe scallions? Or onions if the are pre cooked. Again, I would omit the sour cream inside. I also put some chopped cilantro, and a bit of fresh lime juice in my filling....it helps 'brighten it up' a little. A much fresher taste. Save the sour cream for a nice dollop on the side! ;)
    Hope this helps! :)
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  • AZRP
    AZRP Posts: 10,116
    This is how I make tamales, the sauce he cooks the pork in is very similar to your recipe. -RP

    http://www.marthastewart.com/recipe/ricks-red-chile-pork-tamales?autonomy_kw=rick bayles tamales
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  • reelgem
    reelgem Posts: 4,256
    Thanks Hoss, I will have to check it out.
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  • reelgem
    reelgem Posts: 4,256
    Thanks again Michelle, that sounds great!!!
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  • reelgem
    reelgem Posts: 4,256
    Thanks again Rod, that is a little more involved but well worth the time.
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  • reelgem
    reelgem Posts: 4,256
    You make tamales Randy??? Would you send me that recipe? I have never made tamales but would love to give them a try.
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  • Little Steven
    Little Steven Posts: 28,817
    Rod,

    Dat's what I'm talking about.

    Steve

    Steve 

    Caledon, ON

     

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