Reviews Add Rating & Review
Back to Pork Enchiladas All Reviews for Pork Enchiladas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Enchiladas Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 pound pork loin, quartered lengthwise and halved crosswise 1 teaspoon ground cumin 1/2 teaspoon dried oregano Coarse salt 2 teaspoons olive oil 2 cups mild green salsa 8 corn tortillas (6-inch) 3/4 cup grated Monterey Jack cheese (3 ounces) 1 plum tomato, diced, for garnish (optional)
Cook’s Notes For a seafood variation, use one pound cooked shrimp instead of pork (skip step 1).
Gallery Pork Enchiladas
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Pork Enchiladas
Pork Enchiladas
Pork Enchiladas
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound pork loin, quartered lengthwise and halved crosswise 1 teaspoon ground cumin 1/2 teaspoon dried oregano Coarse salt 2 teaspoons olive oil 2 cups mild green salsa 8 corn tortillas (6-inch) 3/4 cup grated Monterey Jack cheese (3 ounces) 1 plum tomato, diced, for garnish (optional)
Directions
Dust pork with cumin and oregano; season with salt. In a large nonstick skillet, heat oil over medium heat; swirl to coat bottom of pan. Add pork; cook until browned on all sides and slightly pink in the middle, about 8 minutes. Transfer to a cutting board; let rest 10 minutes before slicing thinly. Set skillet aside.
Preheat oven to 450 degrees. In a blender, puree salsa with 1/4 cup water until smooth. Add to skillet; cook over medium heat until warmed through, 2 to 3 minutes.
Warm tortillas according to package instructions. Assemble enchiladas. Top with heated salsa mixture and remaining 1/2 cup cheese. Bake until cheese is melted, 5 to 8 minutes. Serve immediately, garnished with tomato, if desired.
Cook’s Notes For a seafood variation, use one pound cooked shrimp instead of pork (skip step 1).
Cook’s Notes
For a seafood variation, use one pound cooked shrimp instead of pork (skip step 1).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pork Enchiladas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Enchiladas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
