Pulled Pork Enchiladas

"Enchiladas without cheese? Is that legal? I found this recipe on the back of an envelope which was placed inside a used cookbook that I purchased. I haven't tried it yet but I'm sure that it's safer here than in the previous location. I'm thinking that the braising liquid would also make an excellent starter for a spicy soup or stew of some sort. So this could be two recipes for the price of one.*Update* 3/28/2007 - I made this today and it was wonderful! I made some changes along the way that are reflected in the recipe and directions."
 
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Ready In:
8hrs
Ingredients:
14
Yields:
16 enchiladas
Serves:
6-8
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ingredients

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directions

  • Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot).
  • Add the chicken stock and enough water to completely cover it.
  • Drop in the garlic and stir in the chili powders, black pepper and salt.
  • Cover the pot and bring the mixture to a low simmer over medium heat.
  • Let the pork braise in the liquid for at least 6 hours and up to 8 hours.
  • Remove the pork from the braising liquid.
  • Using your hands or 2 forks, pull the meat into strands and place in a bowl.
  • Skim garlic cloves from pot and squish them up with the meat.
  • *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick.
  • Stir about 1 cup of enchilada sauce into the pork.
  • Heat the oven to 400F°.
  • Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish.
  • Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish.
  • Continue to fill the remaining tortillas and place them in the baking dish.
  • Pour more enchilada sauce on top of the tortillas so that they are covered.
  • Cover and bake for 20 minutes or until heated through.
  • To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top.
  • Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.

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Reviews

  1. I had never seen a cheese free enchilada recipe, and I must say it was delicious!! I used leftover pulled pork and added grilled onion, garlic, and a can of tomatoes & green chilis and a tblsp of chipotle chili. Hatch medium red enchilada sauce. Black beans and fresh cilantro chopped was added to the inside of the enchilada and on half of the batch I did add Monterey Jack cheese to the inside of the enchilada. The cheese enchiladas were then covered with cheese and baked as directed. To serve I had a little extra sauce to spoon on, fresh cilantro, green onions, avocado, and sour cream. Everyone loved this including the person who can't eat dairy!
     
  2. Very good, thanks for posting.
     
  3. I made this using pulled pork from another recipe. I made a pan of 6 enchiladas. I added mexican cheese blend after I took the foil off and baked an additional 10 minutes to melt the cheese. Very enjoyable! Thanks for sharing.
     
  4. I made these for my mother to take to a party yesterday and from what I heard they were a hit. People from the party actually called to complement me on this bad boys! Needless to say I will make again!
     
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RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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