Roasted Pork Enchiladas
- 2 cups chicken stock
- 1 cup sour cream
- 1 cup Salsa Verde
- Salt to taste
- Freshly-ground black pepper to taste
- 1 recipe Roasted Pork And Caramelized Onion Filling (see recipe)
- 12 Corn Tortillas (see recipe)
- 1 cup water
- 1 teaspoon olive oil
- 1/2 pound queso Fresco cheese crumbled
- 1 tablespoon chopped fresh cilantro leaves
Preheat the oven to 400 degrees. Grease a large rectangle oven-proof pan with the oil.
In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly.
Place the tortillas, seam-side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
This recipe yields 4 to 6 servings.