Pork Roast Part 1
Enchiladas With Sour Cream Sauce
For the sour cream sauce you will need
1 - 15.5 ounce can of vegetable or chicken broth
8 ounces sour cream
1/4 cup butter
1/4 cup all purpose flour
1/4 cup water
Warm broth and water in microwave for 1 minute
In a medium size saucepan melt butter over medium heat, after butter is melted, add flour stir until well blended cook until a light tan color slowly add broth and water stirring constantly until well blended, continue to cook until thick and bubbly, remove from heat. Whisk in sour cream until well blended. In the bottom of a 10 by12 baking pan spread 1/4 cup of sauce. Preheat oven to 400 degrees.
For the enchiladas you will need
12 ounces shredded pork ( or chicken, cooked hamburger, beef or cheese can be substituted)
8 ounces cream cheese
4.5 ounces green chilies
12 corn tortillas
4 ounce grated cheddar cheese
1 Tablespoon sliced jalapenos (optional)
Put pork ( or other meat), in a medium sized nonstick pan, heat until warm, add the cream cheese and the chilies and continue to heat until cream cheese is melted, remove from heat. ( If using cheese instead of meat, exclude this step, just warm cream cheese slightly in microwave, so it blends easily with the cheese).
Put tortillas between two damp paper towels, and microwave for 45 seconds. Remove from microwave ( caution they will be hot).
Spread 1/2 cup of sauce on the bottom of a large baking pan. Take one tortilla, place flat on a cutting board, spoon 1 heaping Tablespoon of mixture of choice near edge of tortilla and roll up, (you will need to get 12 Tablespoons from this mixture), place rolled tortilla in baking pan seam side down, continue filling and rolling tortillas until all are filled. Spread remaining sauce over tortillas, top with grated cheese and sliced jalapenos ( if desired) bake for 15 to 20 minutes until hot and bubbly.
Goes well with a side of Mexican Black Beans, or Mexican Rice.