Rania's Recipes: Pulled Pork Enchiladas With Cheese Sauce
Continuing with the theme of easy weeknight recipes, Rania Harris stopped by PTL to show off this delicious dish that is perfect for Cinco de Mayo!
Pulled Pork Enchiladas with Cheese Sauce
For the Filling:
- 3 large yellow onions, chopped
- 3 tablespoons oil or butter
- 2# package cooked pull pork (I buy from Costco)
- 12 ounce canned green chilies, chopped
- 3 cups shredded jack cheese (reserve 1 cup for topping enchiladas)
- 10-12 corn tortillas, warmed to soften
- 3 tablespoons oil
For the Cheese Sauce:
- ¾ cup butter
- ½ cup all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons white pepper
- 2 cups milk
- 1 ½ cups chicken stock
- 1 ½ cups sour cream
- 2 cups shredded jack cheese (Pepper Jack may be substituted for a spicier result)
To Serve:
- 1 ½ cups bottled green chili sauce
- 3 medium tomatoes, chopped
- 1 avocado, sliced
- A few sprigs of cilantro
- Lime wedges, to serve
- A large, rectangular baking dish, oiled
Directions:
To make the cheese sauce, melt the butter in a saucepan, add the flour, and stir until a light brown. Add the salt, pepper, milk, and chicken stock. Cook until thickened. Add the sour cream and cheese. Season to taste.
Preheat the oven to 375 degrees. Sauté the onion in oil until lightly browned. Add the pulled pork, green chilies and 2 cups of jack cheese. Lay the tortillas flat and fill each one with about ½ cup of filling. Roll the tortillas and arrange in lines in the prepared dish. Pour cheese sauce over the top. Bake in the preheated oven for about 20 minutes or until lightly browned. Remove from the oven, sprinkle with the remaining jack cheese and return to the oven for 5 more minutes, or until the cheese has melted. Garnish with green chili salsa, tomatoes, avocado, cilantro, and lime wedges to serve.
Serves 8 - 10