STACKED PORK ENCHILADA'S
I am not the best at typing out recipe's - sure hope you can follow what I wrote. Enjoy!!!
Provided by Annette Harris
Categories Tacos & Burritos
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degree's. Dredge pork in flour and then fry in oil until browned and done. Add 2 TBS flour to hot mixture to start a gravy.
- 2. Add 2 cans Enchilada Sauce, Green Chilies and Garlic. If the mixture seems too thick, you can add a small amount of water to it.
- 3. Heat Corn Tortilla's in a small amount of hot oil to soften them. Drag the Tortilla's through the gravy mixture, one at a time. Layer in a 9x13 greased pan. After the first 6 Tortilla's are placed in the pan, sprinkle cheese and some onion on each plus a small amount of the gravy mixture. Begin the process again, layering to a stack of four. Sprinkle the top tortilla with cheddar cheese then place in oven. Bake approximately 20 minutes - or until bubbling.
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Forever R. R
r_forever2@hotmail.comI wouldn't make this again.
Eva Victor
e-v@gmail.comNot bad, but I've had better.
Martha Chola
cholam61@hotmail.co.ukMeh.
Md Shijon
mdshijon66@hotmail.comThese enchiladas were amazing! I made them for a party and everyone raved about them. The pork was so tender and the sauce was flavorful and cheesy. I will definitely be making these again.
Anno Vaheed
a-vaheed@hotmail.comEasy and delicious! I made these enchiladas for dinner last night and they were a hit with my family. The pork was tender and juicy, and the sauce was flavorful and cheesy. I will definitely be making these again.
ELIZABETH SAKALA
sakala21@gmail.comI made these enchiladas for a Cinco de Mayo party and they were a huge hit. Everyone loved them! The pork was tender and juicy, and the sauce was flavorful and cheesy. I will definitely be making these again.
Simon G
sg45@hotmail.frThis recipe was a bit more work than I was expecting, but it was worth it! The enchiladas were so flavorful and the pork was fall-apart tender. I will definitely be making these again for special occasions.
Dylan Russell
dylan-r14@hotmail.comI've made these enchiladas a few times now and they are always a hit with my family and friends. They are easy to make and always come out delicious. I love the smoky flavor of the pork and the creamy sauce. I highly recommend this recipe!
Motaleb Khan
m-khan@gmail.comThese enchiladas were really good! I made them for dinner last night and my husband and I both loved them. The pork was tender and juicy, and the sauce was flavorful and cheesy. I will definitely be making these again.
HAMZA Ehsaan
hamza@gmail.comAmazing recipe! I made these enchiladas for a potluck and they were a huge success. Everyone raved about how delicious they were. The pork was perfectly cooked and the sauce was flavorful without being too spicy. I will definitely be making these aga
Javeed Kichala
j.k45@hotmail.co.ukDelicious! I made this recipe as written and it was a hit with my family. The pork was so tender and flavorful. I loved the combination of the corn tortillas, black beans, and cheese. The enchilada sauce was also very tasty. I will definitely be maki
junior jeet
jeetjunior@gmail.comThese enchiladas were so easy to make and packed with flavor. I used a store-bought enchilada sauce to save time, but you could easily make your own if you have the ingredients on hand. I topped mine with sour cream and avocado slices, and it was per
Ginger Frush
g_frush87@hotmail.comJust made this for dinner and it was a huge hit with my family! My husband went back for seconds. I really appreciated the step-by-step instructions and pictures, as I'm a bit of a novice in the kitchen. Will definitely be making this again soon.
Saul Jan
saul.jan97@yahoo.comThe flavors in this dish are out of this world! The combination of the smoky pork, tangy sauce, and gooey cheese is simply divine. I cooked the pork in my slow cooker on low for 8 hours, and it shredded effortlessly. The enchiladas were a breeze to a
edwina everts
everts-edwina68@hotmail.comHoly moly, this recipe came out incredible! Truly a restaurant-worthy dish. I made a few minor tweaks, like adding in some extra chili powder and cumin for a bit more heat and smokiness. The flavors were spot-on, and the enchiladas were super easy to