Preheat the oven to 375 degrees F (190 degrees C).
Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
egrees C).
Combine cooked pork, enchilada sauce, onion powder, 1/2
br>Add onions, black pepper, pork and cumin and saute until
Place the pork in a deep, heavy stockpot
ou want rolled. Pour the enchilada sauce over the top of
Lay pork chops in baking dish and cover with the enchilada sauce.
Bake uncovered at 350 for 20 minutes.
After 20 min with chops in the oven, turn them in the sauce and bake 10 more minutes.
Turn off the oven and remove baked and coated chops from the dish and place on a platter.
Cover with finely chopped onions and shredded cheese and put them back into the warm oven just to melt cheese.
Serve and enjoy.
Preheat the oven to 350\u00b0F. Lightly grease a 13 x 9-inch baking dish.
Heat oil in a large skillet on medium heat. Saute pepper and onion 4-5 mins, until softened. Add chili pepper and garlic; cook 1 min. Add pork and 1/2 the enchilada sauce. Bring to a boil, stirring occasionally.
Spoon equal amounts of filling down center of tortillas. Roll up to enclose. Place tortillas, seam side down, in prepared dish. Pour remaining sauce over top. Sprinkle with grated cheese.
Bake 15-20 mins, until cheese melts and is bubbling.
p olive oil. Sprinkle the pork generously with salt and brush
b>pork is browned and onions are translucent. Add 1/2 can enchilada
Place pork in a slow cooker with
Heat oven to 325. Place pork roast in shallow glass baking
br>Use in your favorite enchilada recipes!
*Note:I prefer using
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, and jalapeno peppers.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Serve in tortillas with cheese, sour cream, and salsa.
ottom a fine coat of enchilada sauce; set aside. In a
auce pan saute' garlic and pork cubes in oil.
Add
In a frypan, add oil and saute onion until limp.
Stir in pork, chiles, raisins, olives and enchilada sauce.
Simmer, uncovered, until pork is cooked, approximately 15 minutes, stirring to blend.
Use for tacos.
It tastes great with lettuce, tomatoes, sour cream and Cheddar cheese.
The chiles and enchilada sauce come in different degrees of hotness.
Even the mild has quite a zing!
No need to add additional hot sauce.
Besides, it hides the flavor of the fillings.
orning or day before, place pork roast in crock pot. Cover
Heat the cooking oil (we use Canola) in a non-stick pan.
Place thawed pork chops in the heated oil and cook until thoroughly done and slightly browned on both sides.
While the pork chops are cooking, mix the enchilada sauce, green chilies, garlic, and sour cream together. Add salt and pepper to taste.
Once pork chops are cooked through, drain the remaining oil.
In the same pan, pour the sauce over the pork chops and cover. Leave on low heat until the sauce is heated.
Serve hot and enjoy!
ith a small layer of Enchilada Sauce.
6. Now for
Marinate the pork with the above ingredients