How To Make Pork & Chorizo Enchiladas
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 1 lb pork shoulder, cooked and shredded
- 6 oz chorizo, casing removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/4 cup tomato paste
- 1 cup chicken broth
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Olive oil
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat olive oil over medium heat. Add the chorizo and cook until browned, breaking it up with a spoon.
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Add the onion and garlic to the skillet and sauté until softened.
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Stir in the cumin, chili powder, oregano, and tomato paste. Cook for 1 minute.
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Add the shredded pork and chicken broth to the skillet. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
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Warm the tortillas in a separate skillet or in the microwave for a few seconds until pliable.
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Spoon about 1/4 cup of the pork and chorizo mixture onto each tortilla, then roll up and place seam side down in a greased baking dish.
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Pour any remaining sauce from the skillet over the enchiladas, then sprinkle with shredded cheese.
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Cover the dish with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh cilantro and serve hot.
Nutrition
- Calories : 520kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 97mg
- Sodium : 1150mg
- Total Carbohydrates : 42g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 36g
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