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Prep Time: 45 Minutes Cook Time: 300 Minutes |
Ready In: 345 Minutes Servings: 12 |
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This is one of my highly requested recipes when its potluck time at work. It is time consuming but well worth it. Serve with a salad on the side. Ingredients:
6 -7 poblano chiles, roasted |
1 lb pork, cubed |
1 cup celery, chopped |
1 cup tomato, chopped |
2 garlic cloves, minced |
3 tablespoons olive oil |
2 (10 ounce) cans enchilada sauce, hot |
12 large flour tortillas |
1 onion, chopped |
2 cups cheddar cheese, grated |
Directions:
1. Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop.
2. In a 3 quart sauce pan saute' garlic and pork cubes in oil.
3. Add chopped chilies, celery, and tomatoes.
4. Add water to barely cover mixture.
5. Bring to boil, lower heat and simmer for 3-4 hours until thicken.
6. Heat oven to 350 degrees.
7. Grease large lasagna pan.
8. Pour some enchilada sauce to cover bottom of pan.
9. Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan.
10. Cover with enchilada sauce. Make sure all edges are covered.
11. Sprinkle with cheddar cheese.
12. Cover with foil making sure foil does not touch cheese.
13. Bake for 30-40 minutes.
14. Top with sour cream and chopped cilantro.
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