MAIN White Enchiladas
Prep
Cook
Total
Yield 4-6 servings
I first made these years ago and they quickly became my go-to Tex Mex meal, simply because of the surprising white filling that blends so well with the pork. Topped with homemade Cantina Salsa (recipe below), this is magic!
Ingredients
3 cups shredded pork from Overnight Pork Roast
1 pint sour cream
1 8-oz pkg cream cheese, at room temperature
1/4 bunch cilantro, rinsed and chopped
1 pkg baby spinach
2 yellow onions, chopped
2 cloves garlic, minced
2 cans green chiles, chopped
1 pkg jack cheese, grated and divided
1 tsp salt
1-2 pkg flour or corn tortillas
For Cantina Salsa
1 28-oz can fire roasted tomatoes
2 cloves garlic, whole
1 chipotle
1/4 bunch cilantro, rinsed
Instructions
- Preheat oven to 375 F.
- In a large mixing bowl, combine shredded pork, sour cream, cream cheese, chopped cilantro, baby spinach, onions, garlic, green chiles, half the jack cheese, and salt. Taste and add more salt, if desired.
- Spoon filling into tortillas to make enchiladas, rolling and arranging in an oiled baking dish until all filling is used up.
For the Cantina Salsa
- Blend all ingredients in a blender or food processor. Taste and add salt, if desired.
To make the Enchiladas
- Pour salsa over enchiladas, sprinkle with remaining cheese and bake until sauce is bubbling and the edges of the tortillas are golden brown.
Courses dinner
Recipe by Vie at https://getvie.com/hurricane-meal-plan/