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  • Enchiladas de Carne Adovada con Salsa Verde y Crema (Pork Enchiladas)

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    Enchiladas de Carne Adovada con Salsa Verde y Crema (Pork Enchiladas)
    Prep: 60 min Cook: 60 min Servings: 4
    by myra byanka
    510 recipes
    >
    If you want a beautiful, colorful, delicious dinner treat for your guests, take the time to prepare this dish. It's Tex-Mex and northern Mexico border fusion cooking at its best. Note: If you don't eat pork, you can prepare the Adovada with an equal amount of chuck roast.

    Ingredients

    • 1 recipe Crockpot Carne Adovada
    • 1 recipe Salsa Verde con Tomatillos or Anaheim
    • 2 tbs. cream cheese, soft
    • 1 tbs. chopped scallions
    • optional: chopped black olives
    • 1 recipe Mexican Crema or 1 cup sour cream
    • 2 cups shredded Monterrey Jack cheese, divided
    • chopped tomatoes
    • chopped cilantro
    • 12 corn tortillas

    Directions

    1. Prepare Carne Adovada.
    2. Strain meat from sauce and save sauce for other uses.
    3. Divide meat in 12 portions.
    4. Heat oven to 350 degrees.
    5. Prepare salsa verde. Spread a thin layer in the bottom of a baking dish.
    6. Heat tortillas in microwave until soft - 20-30 seconds.
    7. Dip a tortilla in salsa verde.
    8. Add a bit of cream cheese and scallions (olives, if using)
    9. Add a portion of carne.
    10. Roll up the enchilada, place seam side down in the baking dish.
    11. Repeat until done.
    12. Top the enchiladas with the rest of the salsa verde and then top with cheese.
    13. Bake 20 minutes.
    14. Remove from oven, decorate with crema.
    15. Add tomatoes and cilantro.
    16. Serve at once.

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