Barbacoa Pork Enchiladas with Creamy Cilantro Sauce
Ingredients:
Barbacoa Pork (People make this all kinds of ways - when I am making sweet pork for salads and burritos - I use the Dr. Pepper recipe. But for this type of dish, I wanted something a little less sweet - so I cooked the pork roast, shredded it and added garlic powder, one can of el pato tomato sauce and one can (the el pato can) of brown sugar, salt and pepper.)
12 - 15 corn tortillas
2 cups cheddar cheese
one cup sour cream
one cup heavy cream
one cup green chile salsa or taco sauce
one buncy of cilantro, chopped fine
Directions:
Mix up cream sauce, spread a couple of tablespoons in the bottom of a 9x13 cake pan. Then roll enchiladas with 1-2 tablespoons of pork mixture. After they are all rolled and fit in the pan, cover with cheese and the rest of the cream sauce.
Bake at 350 for 30 minutes until heated through.
Barbacoa Pork (People make this all kinds of ways - when I am making sweet pork for salads and burritos - I use the Dr. Pepper recipe. But for this type of dish, I wanted something a little less sweet - so I cooked the pork roast, shredded it and added garlic powder, one can of el pato tomato sauce and one can (the el pato can) of brown sugar, salt and pepper.)
12 - 15 corn tortillas
2 cups cheddar cheese
one cup sour cream
one cup heavy cream
one cup green chile salsa or taco sauce
one buncy of cilantro, chopped fine
Directions:
Mix up cream sauce, spread a couple of tablespoons in the bottom of a 9x13 cake pan. Then roll enchiladas with 1-2 tablespoons of pork mixture. After they are all rolled and fit in the pan, cover with cheese and the rest of the cream sauce.
Bake at 350 for 30 minutes until heated through.
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