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Sunday, September 18, 2011

Green Chili Enchiladas with Smoked Pork

As promised, the recipe for enchiladas with green sauce. Of course, you can purchase green enchilada sauce at the store, but as you know, I try not to use store bought sauces of any kind. It's why we spent so much time canning!

We still have left over smoked pork from the wedding. You can substitute any kind of meat you like in here, or even do cheese, if that's what you like. Oh, and technically these probably aren't "enchiladas" the way I make them, because I prefer the small flour tortillas to the corn, but as always, it's whatever you like !

Greeen Chili Enchiladas with Smoked Pork

2 cups cooked, shredded smoked pork
1/4 cup spicy salsa
6 small tortillas (flour or corn)
1 pint green enchilada sauce
8 ounces shredded cheese (I use a blend of cheddar and monterey jack)
Sour cream, salsa, lettuce and black olives for garnish

Preheat oven to 375. If you are using corn tortillas, they are easier to work with if you warm them a bit in the microwave, or in a pan with a little oil. Combine salsa and pork in a small bowl. Divide pork into 6 equal portions. Spread pork along one end of each tortilla, and then roll. Place, seam side down, in a greased 9 by 9 baking dish. You will most likely end up with one sideways to the others. Pour the jar of sauce over the top of the enchiladas, and top with the cheese. Bake for 30-45 minutes until bubbly and cheese is melted. Remove from oven and let sit for 10 minutes. Serve with sour cream, salsa, lettuce and black olives.

We love these because they are so quick and easy, and now that we have a years supply of sauce, we will be eating them often. Perhaps we will invite you over for dinner ?

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