Recipe by STEPHZ2003
"One of my favorite ways to use up leftover pork."
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shredded cooked pork
1 (10 ounce) can
reduced fat sour cream
1 (4 ounce) can
chopped green chilies
shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can
condensed tomato soup
6 (7 inch)
Best enchiladas I have ever made! I too added onions and since I had a little more than 2cups of pork I added the entire can of enchilada sauce 19oz. To me it made it even better. A total hit!
I'm disappointed in myself for even picking this recipe out. I should've known better. The color and texture was off. The flavor was far from mexican. The tomatoes soup part really threw things off. It was also an extremely unhealth dish. I have learned a huge lesson here...
This is a good base recipe that I played with an made my own. For more flavor, I used my own slow cooked mexican-style pork and my own enchilada sauce. I think the tomato soup was just.....not right for us. I should have went with my gut and used all enchilada sauce.
I would have rated this a five if I hadn't changed it because I had to be creative with what I had on hand. I used meat from leftover chicken and pork barbecue, fresh diced onions and minced garlic, substituted the green chiles and condensed soup with a can of diced tomatoes with green chiles and added a tablespoon of taco seasoning in place of the cumin. I didn't have tortillas but I did have Flatout brand spinach flat bread and it was delish!
I didn't even know I liked enchiladas until I made this with left over BBQ pulled pork. It was wonderful! I added some onions, but followed everything else and it was great! Can't wait to have again tomorrow!
I followed some suggestions and used enchilada sauce in place of the tomato soup and it was excellent. a great way to use up leftover pork roast and make it seem like an entirely different meal.
Skipped the tomato soup completely; used all enchilada sauce instead. Doubled all the spices. Used jalapenos instead of green chilis. Served it with hot salsa on top. Worth trying again. I haven't ever made enchiladas before, so this was a learning experience. Good, although I don't have much to compare it to yet.
Used pepper jack cheese instead of chilies and Colby-Monterey jack cheese which turned out to be quite hot so added Cheddar on the top to cool it down and a bit more tomato soup and sour cream (1 full 16 oz tub) and 1 1/2 cans of tomato soup. It was a bit much but it at least covered for 4 servings. Served with Spanish rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 237
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