Folded Pork Enchiladas Recipe
Ingredients
16 corn tortillas
Salad oil, shortening, or lard
2 1/2 cups Mexican red chile sauce, heated
3 cups pork
Filling:
1/3 cup minced canned
California green chiles,seeds and pith removed
1 1/2 cups (about 6 oz.) shredded jack cheese
Directions
Fry tortillas in oil and dip into heated chile sauce.
Spoon about 3 tablespoons pork filling and about 1 teaspoon minced chiles down center of each; fold tortilla over filling to make a half-moon shape.
Arrange enchiladas, overlapping, in a shallow, ungreased 9 by 13-inch baking dish.
Pour over enough sauce to moisten entire surface.
Sprinkle with cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or just until heated through.
Spoon about 3 tablespoons pork filling and about 1 teaspoon minced chiles down center of each; fold tortilla over filling to make a half-moon shape.
Arrange enchiladas, overlapping, in a shallow, ungreased 9 by 13-inch baking dish.
Pour over enough sauce to moisten entire surface.
Sprinkle with cheese.
Bake, uncovered, in a 350° oven for 15 to 20 minutes or just until heated through.
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