Nutritional Info

Nutrition Facts

Serving Size 1 (217g)

Calories 347
Calories from Fat 99 (29%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 4.7g 24%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 96mg 32%
Sodium 86.1mg 4%
Potassium 557.9mg 12%
Total Carbohydrate 22.7g 8%
Dietary Fiber 2.5g 10%
Sugars 0.9g
Protein 34.9g 70%

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Recipe Description
These enchiladas, bathed like crepes in a wonderfully rich cream sauce laced with poblano chile puree, are as popular among those who dine at my table .
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
1   medium ripe tomato, sliced
1   ripe avocado, halved, pitted, peeled and cut into 1/4-inch slices,
4   large red-or green-leaf lettuce leaves, shredded
8   corn tortillas
1 Cup(c)  queso fresco (a mexican cheese also known as queso ranchero crumbled
1 1/2 Cup(c)  half-and-half
1 Tablespoon(T)  olive oil, and a little extrafor sauteing the tortillas
1   large clove garlic, peeled and minced
1/2   small yellow onion, peeled and minced
2   medium (about 4 inch poblano chile peppers, roasted, seeded, and peeled
1 Pound(lb)  boneless lean pork loin or shoulder cutlets (1/4 inch thick)

Preparation

Place the pork loin or shoulder cutlets in a large skillet with 1/2 inch water and bring to a boil over medium-high heat. Reduce the heat and simmer the pork, covered, until tender, about 25 minutes.

Remove the pork from the broth to a plate and shred it with two forks. Cover the shredded pork with aluminum foil.

Prepare the poblano chile cream sauce: Puree the roasted chiles in a food processor or electric blender until smooth.

Saute the minced onions and garlic in the olive oil in a large skillet over medium heat until the onions are limp, about 3 minutes.

Reduce the heat to medium-low and add the pureed chiles, the half-and-half, and half of the queso. Simmer the sauce, stirring frequently, until it thickens, about 10 minutes.

While the sauce thickens, prepare the tortillas. Heat about 1/2 teaspoon olive oil in a small skillet over medium heat. Saute a tortilla in the oil, turning once, until it is pliable and light golden, about 40 seconds per side.

Transfer the tortilla with tongs or a pair of wooden chopsticks to paper towels to drain. Cook the rest of the tortillas, adding more olive oil to the skillet as needed.

Assemble the enchiladas by dipping a tortilla into the sauce~so that it is coated on both sides. Lay the tortilla on a dinner plate and place about 2 tablespoons shredded pork on one side of it. Fold the other side of the tortilla over the pork.

Assemble the rest of the enchiladas in the same manner and arrange 2 on each plate.

Spoon any remaining sauce over the enchiladas.

Garnish each plate with shredded lettuce, avocado slices, tomato slices, and the remaining queso, and serve at once.

Additional notes

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