Directions:
- Put the diced pork in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute.
- Meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it.
- Drain the pork and shred it,set it aside.
- Heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender.
- Preheat oven to 350F,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded pork onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.56 Kcal (2556 kJ) | ||
| Calories from fat | 294.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.76g | 50% | |
|---|---|---|---|
| Cholesterol | 153.23mg | 51% | |
| Sodium | 362.81mg | 15% | |
| Potassium | 1054.96mg | 22% | |
| Total Carbs | 31.4g | 10% | |
| Sugars | 5.77g | 23% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 48.77g | 98% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 3.6mg | 20% | |
| Calcium | 268.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 152.36 Kcal (638 kJ) | ||
| Calories from fat | 73.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 50% | |
|---|---|---|---|
| Cholesterol | 38.24mg | 51% | |
| Sodium | 90.54mg | 15% | |
| Potassium | 263.26mg | 22% | |
| Total Carbs | 7.84g | 10% | |
| Sugars | 1.44g | 23% | |
| Dietary Fiber | 1.35g | 22% | |
| Protein | 12.17g | 98% | |
| Vitamin C | 3.9mg | 26% | |
| Iron | 0.9mg | 20% | |
| Calcium | 66.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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