Roast pork is a very simple meal to prepare, but what to do with the leftovers.
You could make sandwiches, but why not try these delicious enchiladas instead.
Roast Pork Enchiladas Verde
1 tablespoon olive oil
1 small onion, thinly sliced
3 cups diced roast pork
¼ cup chopped green chilies
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
½ cup sour cream
½ cup salsa verde
8 flour or corn tortillas
½ pound shredded Monterey Jack cheese, divided
Preheat oven to 400 degrees.
Heat olive oil in a skillet over medium high heat. Add the onions and sauté until they begin to caramelize, add the pork, chilies, salt and pepper and heat through. Set aside.
Melt the butter in a saucepan and whisk in flour. Add the chicken stock slowly, whisking continually until the mixture thickens.
Remove from heat. Add the sour cream and salsa. Place half the mixture in the bottom of a 9 x 9-inch pan.
Lay out the tortillas, divide the roast pork filling evenly between them along with 4 ounces of the cheese. Roll up each one and place seam side down in the pan.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Place a sheet of parchment paper over the pan and aluminum foil over that.
Place in the oven and bake for 15 minutes. Remove foil and bake for an additional 15 minutes.
Serves 8.
My favorite brand of salsa verde is World Table Roasted Salsa Verde from Walmart.
It is made from tomatillos, roasted jalapenos, cilantro and lime juice.
I purchase the mild, but feel free to purchase whatever level of heat your family enjoys.
Next week I will share a recipe for baked Mexican brown rice that really compliments the flavors of these enchiladas.
Linda Murchison can be reached at 315-4431 or lmurchison@nwfdailynews.com. Write to Daily News, P.O. Box 2949, Fort Walton Beach, FL 32549.