Ingredients
The following ingredients have 4 Servings
- 2 tablespoons canola oil
- 1/2 cup minced onion
- 2 tablespoons flour
- 1 15 ounce can tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper (if desired)
- kosher salt and fresh cracked black pepper to taste
- 10-12 corn tortillas
- canola oil for frying
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- guacamole
- 1 tablespoon canola oil
- 1/2 cup minced onion
- 1 4 ounce can diced green chilies
- 1 cup shredded Monterey jack cheese
- 3 cups pulled pork
Instruction
- Preheat oven to 350 degrees.
- To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
- For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
- Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
- Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.
