Enchiladas for Aunt Helen’s 90th

Nonna made 3 platters of enchilada’s for Aunt Helen’s 90th birthday. One platter was prepared Nono style, that is with jalapeños. The other 2 platters were prepare Nonna style, that is with…well…watch the video to find out how they were prepared.

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  • Difficulty: easy. Several parts to this recipe.
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      Shredded Port (made in crockpot)
    • 1-3 pounds port butt. How big a pork butt you want, is up to you. Nonna always likes lefts overs.
    • 1 large onion (quartered)
    • 2 large green bell peppers (sliced)
    • 1/4 – 1/2 cup minced garlic
    • salt and pepper
    • 1 cup water
    • Poblano Peppers

    • 2 poblano peppers
    • olive oil
    • small baking pan
    • Enchilada Sauce

    • pork broth (left over from crock pot).
    • 2-3 cans enchilada sauce (made from scratch is better, but Nonna did a quickie)
    • 1/4 cup Goya salsa
    • Enchilada

    • 1 package flour tortillas
    • sliced black olives
    • port butt
    • roasted poblanos
    • jalapeños (optional)
    • quartered (or chopped) artichoke hearts (optional)
    • shredded cheddar cheese


    Pork butt:

      1. Place pork butt into crockpot 2. Add onion, garlic, bell pepper, salt, pepper, and one cup water. 3. Cook on high for 8ish hours. Pork is done when it shreds very easily. Time varies based on the pork butt size and crock pot.

    Roasted Poblanos:

      1. Preheat oven to 400° F. 2. Clean out the pepper insides. Remove seeds and stem. 3. Coat lightly with olive oil and place on baking pan. 4. Cook for 10-20 mins. Time depends on how soft you want the peppers. 5. When the peppers have cooled, chop them.

    Enchilada Sauce:

      1. Pour 1 cup pork broth, enchilada sauce, and goya salsa into large mixing bowl. 2. Mix.

    Enchilada Assembly:

    1. Preheat oven to 425° F
    2. Pour 1 scope sauce into baking pan and spread over bottom (just enough to lightly coat the bottom).
    3. Dip 1 flour tortilla into sauce’s bowl. Make sure both sides are wet.
    4. In the tortilla’s center, add some meat, poblano peppers, olives, jalapeños or artichoke hearts, and cheese.
    5. Fold over the tortilla’s sides so they overlap the stuffing.
    6. Place overlapping sides down into the baking pan.
    7. Repeat processes placing enchiladas next to each other (not on top of each other).
    8. When the pan is full, scope sauce over the enchilada. One to two scopes should suffice, not need to saturate the enchiladas.
    9. Bake for 20 mins and check. Enchilada sauce should be boiling and the tortillas a little bit brown. If not ready continue baking for another 5-10 mins. Nonna baked hers for 30 mins.
    10. Remove from oven and sprinkle shredded cheese on enchiladas. Place in oven to melt the cheese (5 mins should do it).

Note 1: This would be an easy and delicious recipe if you have left over shredded pork, beef, or chicken. Meat preparation and cooking is the most bothersome part of this recipe.

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