Prep time: 45 minutes
Cook time: 3½ hours
Caryn Laehn of Orangevale lost her enchilada recipe that called for sour cream, and readers responded with a wide variety of recipes. Four of them are featured in today's Mailbox.
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Pat Russell of Sacramento shares this recipe, which calls for pork.
1 2-pound boneless pork shoulder roast
½ teaspoon garlic salt
½ teaspoon cumin
½ teaspoon dried oregano
1 4.5-ounce can Old El Paso chopped green chilies
1 medium onion, halved, thinly sliced
½ cup water
½ cup sliced roasted red bell peppers (from a 7-ounce jar)
½ cup sliced green onions
1 cup sour cream
2 cups finely shredded Mexican cheese blend (or 1 cup Monterey Jack and 1 cup cheddar cheese), divided use
1 10-ounce can Old El Paso enchilada sauce, divided use
8 8-inch flour tortillas
Heat oven to 325 degrees. Place roast in shallow glass baking dish. Sprinkle with garlic salt, cumin and oregano. Top with chilies and onion. Add water to dish; cover with foil. Bake at 325 degrees for 2½ hours or until pork is very tender.
With slotted spoon, remove pork and onion from baking dish; set aside reserved liquid. With two forks, shred pork by pulling apart along grain. Place in bowl. Add about ¼ cup cooking liquid, mix well. Prepare enchiladas immediately or cover and refrigerate until serving time.
Increase oven to 350 degrees. Spray 13-by-9-inch baking dish with nonstick spray. To pork in bowl, add roasted peppers, green onions, sour cream and 1 cup of cheese, mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with about ½ cup pork mixture. Roll up tortillas, arrange, seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Spray sheet of foil with nonstick spray, cover baking dish with foil, sprayed side down. Bake at 350 degrees for 45 to 60 minutes or until enchiladas are thoroughly heated.
Per serving: 532 calories; 33 grams protein; 34 grams carbohydrates; 29 grams fat (14 saturated, 11 mono- unsaturated, 2 polyunsaturated, 2 other); 112 milligrams cholesterol; 795 milligrams sodium; 1 gram fiber; 2 grams sugar; 50 percent calories from fat.