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21 March 2006

Roasted Pork Enchiladas (Emeril Lagasse)

Mmmm... enchiladas. After two recent bad Mexican meals out, I thought I would try and make up for it at home. In truth, I only used this recipe as a base. Using leftover roasted pork (thank you, Mr. Chiarello) from the other night was the first time saving step. If you had to roast the pork, and then make the enchiladas, as good as they are, you would never do it. This spreads the wait (and the meals) over a few days. Even though I highly recommend making these with pork, they would be great (and very easy) with rotisserie chicken meat. I sauteed the onions, added them to the shredded pork and used a combination of shredded monterey jack and sharp cheddar cheeses. I was worried that the economy brand of salsa verde wasn't going to cut it, but it did! Although a nice artisanal salsa would really make this dish even better. Rather than oiling the pan, just spray it with some cooking spray, the clean up was no problem. I used lowfat sour cream rather than the high octane grade, trying to edge out a losing battle with myself. At least, when I went back for seconds, I had this to give me solace.

(5 stars)
Roasted Pork Enchiladas Recipe courtesy Emeril Lagasse, 2000

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 4 hours 35 minutes
Yield: 4 to 6 servings

2 cups chicken stock
1 cup sour cream
1 cup Salsa Verde
Salt and pepper
1 recipe Roasted Pork and Caramelized Onion filling, recipe follows
12 corn tortillas
1 cup water
1 teaspoon olive oil
1/2 pound queso Fresco cheese, crumbled
1 tablespoon chopped fresh cilantro leaves

Preheat the oven to 400 degrees F. Grease a large rectangle oven-proof pan with the oil.
In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the mixture over the bottom of the prepared pan. Spread 1/4 cup of the filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.

Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.

Roasted Pork and Caramelized Onion Filling:
1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
Freshly ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup canned chopped green chilies
1/2 pound queso Fresco cheese or any meltable white cheese, such as Monterey Jack

Preheat the oven to 450 degrees F.
Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

Yield: about 3 1/2 cups