Sunday, April 29, 2012
Michelle's Enchiladas Verde
1, 12-oz pkg refrigerated Traditional Carnitas, shredded (about 2 cups) or slow-cooked braised pork
12 corn tortillas (6-in. size)
1 T canola oil
1-1/2 jars Salsa Verde
1-1/2 cups sour cream
1 cup grated pecorino romano cheese
1 cup thinly sliced lettuce, romaine and red cabbage
1 cup frozen roasted corn, thawed
1/4 cup cilantro, chopped
Heat oven to 350 degrees. Put a little oil in a frying pan over medium heat and soften tortillas for 3-5 seconds a side, until limp. In a separate bowl, mix 1/2 cup salsa, 1 cup sour cream and cilantro. Reserve the rest of the sour cream and cilantro as a garnish. Place 2 tablespoons of the pork, 2 tablespoons of the sour cream mixture and 1 tablespoon of cheese on each tortilla. Roll them up, and place seam side down in a greased 9 x 13 pan. Bake for 10 min. at 350 degrees until the cheese melts. Pour remaining salsa verde on top. Garnish with lettuce combination, corn, sour cream and cilantro. Absolutely delicious.
Pictured here are Michelle's kids, little Madeline and Seanie Coffey.