Sour cream pork enchiladas

Name: Sour cream pork enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 chopped onion; 2 Tbsp butter; 2 Tbsp flour; 1-2 cup chicken broth; 1/2 cup sour cream; 1-2 cups leftover pulled pork; 1-2 cups shredded Monterey Jack; 8 small tortillas; 1/2 cup Aldi specialty roasted verde salsa

3 steps

We made this from some leftovers we had on hand, so follow the recipe loosely and you take advantage of what you’ve got. Sometimes I just don’t feel like dipping tortillas and I have found that if you mix a little of the sauce in the filling and then pour the rest on top it tastes exactly the same.

Updated at: Wed, 06 Mar 2024 03:49:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories316.3 kcal (16%)

Total Fat15.8 g (23%)

Carbs32.8 g (13%)

Sugars1.9 g (2%)

Protein12.6 g (25%)

Sodium498.6 mg (25%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5onion

chopped

2 Tbspbutter

2 Tbspflour

1 cupchicken broth

½ cupsour cream

1 cupspulled pork

leftover

1 cupsMonterey Jack

Instructions

Step 1

Sauté onion in butter. Remove drained onion and add to the leftover Aldi bbq pork along with aldi specialty roasted verde salsa and most of the cheese.

Step 2

Whisk flour into butter (you may have to add more) and stir for 1-2 minutes. Whisk in broth until smooth and thickened. Stir in sour cream and remove from heat.

Step 3

Dip tortillas in sauce. Fill with pork mixture and roll up. Place in casserole dish. Top with remaining cream sauce and cheese.