For years I have made enchiladas the same way every time and my family always Loved them.
Now, all of the sudden my husband asked me to make some changes. No big ones. He just wanted the meat chopped instead of
pulled, red enchilada sauce instead of green, and a little less rice. So since I like to cook to please my husband first and foremost, I made
those changes. Now even my son that stopped eating them because he was tired of them tried the new recipe and likes them better
So here is the new version of Pork Enchiladas.
6 cups of cooked and diced Pork
8 oz. Cream Cheese
4 cups grated Monterey Jack Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)
4 cups grated Mozzarella Cheese (Use 3 cups in the meat mix and reserve 1 cup for on top)
1/2 to 1 cup chopped Green Onions
2 cups cooked (hot) Calrose Rice (I use 1/2 white and 1/2 brown)
Mix all of the above together in a large mixing bowl.
Preheat your frying pan to medium high heat.
Put 2 Tbsp. Canola Oil in frying pan.
cook corn tortillas until flimsy, abot 30 seconds on each side.
Remove tortillas from pan and drain on a paper towel lined cookie sheet to drain off excess oil.
Once the tortillas are done lay them out one at a time on a flat working surface.
Put 1/3 cup of meat mix in the center of tortilla, elongated so it's hot dog shape.
Then squirt a thin line of Sriracha Sauce in each one.
Roll up enchilada and put seam side down in a baking dish.
Drizzel Enchilada Sauce over the top.
Sprinkle remaining cheeses on top.
Bake at 350 F for 45 minutes, until edges are lightly browned, cheese is melted and a little bubbly.
I hope you enjoy them.