Café Rio Sweet Pork Enchiladas
A copycat of Café Rio's sweet pork enchiladas: flour tortillas filled with shredded sweet pork and cheese, rolled and baked in a creamy, slightly sweet enchilada sauce. Uses the Copycat Café Rio Sweet Pork as the filling.
â±ïž Prep: 15 minđł Cook: 20 min
Nutritionper 100 gâș
230
Calories
12g
Protein
18g
Carbs
12g
Fat
Ingredients
| 3 tablespoons (42 g) | butter |
| 4 tablespoons (30 g) | flour |
| 1 1/2 cups (360 ml) | chicken broth (or 1œ cups water plus 2 tsp chicken bouillon) |
| 1 3/4 cups (one 10 oz / 285 g can) | red enchilada sauce (mild or medium, homemade) |
| 3/4 teaspoon | cumin |
| 1/2 teaspoon | onion salt |
| 2 tablespoons (25 g) | brown sugar |
| 2-3 cups (300-450 g) | shredded sweet pork (see Copycat Café Rio Sweet Pork) |
| 4-8 | flour tortillas |
| 1-2 cups (115-230 g) | shredded cheese (Monterey Jack, mild cheddar, or Mexican blend) |
| 1/2 cup (30 g) | chopped cilantro |
Instructions
- Preheat the oven to 200°C (400°F). In a medium saucepan melt the butter over medium heat and whisk in the flour. Add the chicken broth and whisk until smooth.
- Stir in the enchilada sauce, cumin, onion salt and brown sugar. Cook about 5 minutes until thick and well combined, then remove from heat. Pour 1/2 cup of the sauce into the bottom of a large baking dish or casserole.
- Fill each tortilla with about 1/4 to 1/3 cup shredded pork. Top with shredded cheese and chopped cilantro. Roll the tortillas and place them seam-side down side by side in the prepared dish.
- Pour 1 cup of the sauce over the enchiladas and top with additional cheese to taste. Bake 15 minutes, or until the cheese is melty and beginning to brown. Serve hot with additional cheese, cilantro and sauce if desired.