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Add a photoIf you want a beautiful, colorful, delicious dinner treat for your guests, take the time to prepare this dish.
It's Tex-Mex and northern Mexico border fusion cooking at its best.
Note: If you don't eat pork, you can prepare the Adovada with an equal amount of chuck roast.
Ingredients
- 1 recipe Crockpot Carne Adovada
- 1 recipe Salsa Verde con Tomatillos or Anaheim
- 2 tbs. cream cheese, soft
- 1 tbs. chopped scallions
- optional: chopped black olives
- 1 recipe Mexican Crema or 1 cup sour cream
- 2 cups shredded Monterrey Jack cheese, divided
- chopped tomatoes
- chopped cilantro
- 12 corn tortillas
Directions
- Prepare Carne Adovada.
- Strain meat from sauce and save sauce for other uses.
- Divide meat in 12 portions.
- Heat oven to 350 degrees.
- Prepare salsa verde. Spread a thin layer in the bottom of a baking dish.
- Heat tortillas in microwave until soft - 20-30 seconds.
- Dip a tortilla in salsa verde.
- Add a bit of cream cheese and scallions (olives, if using)
- Add a portion of carne.
- Roll up the enchilada, place seam side down in the baking dish.
- Repeat until done.
- Top the enchiladas with the rest of the salsa verde and then top with cheese.
- Bake 20 minutes.
- Remove from oven, decorate with crema.
- Add tomatoes and cilantro.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 194 | 53% |
| Total Fat 21.77g | 27% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 372mg | 16% |
| Potassium 215mg | 6% |
| Total Carbs 27.33g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.43g | 1% |
| Protein 17.47g | 28% |
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