Pork Enchiladas Recipe
Ingredients
| Ground pork | 1 Pound | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Sauce | 1 Can (10oz), divided | |
| Green chilies | 2 Tablespoon, chopped | |
| Ground cumin | 1/2 Teaspoon | |
| 6 corn tortillas, 6-inch | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 2 tablespoons sliced green onion | ||
Directions
Crumble pork into 1 1/2-quart casserole.
Add chopped onion.
Cover.
Microwave at High for 5 to 7 minutes, or until pork is no longer pink, stirring twice to break apart.
Drain.
Stir in 1/4 cup enchilada sauce, the chilies and cumin.
Set aside.
Soften tortillas conventionally as directed on package.
Place one-sixth of pork mixture in center of each tortilla.
Roll up, enclosing filling.
Arrange enchiladas seam-side down in 9-inch square baking dish.
Pour remaining enchilada sauce over enchiladas.
Sprinkle with cheese and sliced green onion.
Microwave at 70% (Medium High) for 5 to 7 minutes, or until heated through and cheese melts, rotating dish once or twice.
Add chopped onion.
Cover.
Microwave at High for 5 to 7 minutes, or until pork is no longer pink, stirring twice to break apart.
Drain.
Stir in 1/4 cup enchilada sauce, the chilies and cumin.
Set aside.
Soften tortillas conventionally as directed on package.
Place one-sixth of pork mixture in center of each tortilla.
Roll up, enclosing filling.
Arrange enchiladas seam-side down in 9-inch square baking dish.
Pour remaining enchilada sauce over enchiladas.
Sprinkle with cheese and sliced green onion.
Microwave at 70% (Medium High) for 5 to 7 minutes, or until heated through and cheese melts, rotating dish once or twice.
Chef
