| Creamy Pork Enchiladas |
Servings: 6
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| INGREDIENTS |
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1 tablespoon olive oil
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1 pound HORMEL® ALWAYS TENDER® Pork Loin Roast cut into thin strips (½x2-inches)
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3/4 cup HERDEZ® Salsa Verde divided
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1 tablespoon dried marjoram leaves, crushed
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1 teaspoon dried rosemary leaves, crushed
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1 (3-ounce) package cream cheese
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2 (16-ounce) jars green salsa, divided
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12 MANNY'S™ 6" Soft Taco Flour Tortillas , warmed
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2 cups shredded Monterey Jack cheese
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Additional salsa, if desired
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| DIRECTIONS |
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Heat oven to 350ºF. In large skillet, heat oil over medium-high heat. Sauté pork until no longer pink. Reduce heat to medium-low; stir in salsa, marjoram and rosemary. Simmer 2 minutes. Stir in cream cheese until melted; simmer 1 to 2 minutes or until mixture is thickened and bubbling. Cool slightly. Spread ¾ cup green salsa in bottom of 13x9-inch baking dish. Working with 1 tortilla at a time (keep remaining tortillas wrapped), spoon about 2 tablespoons pork mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Roll up tightly; place seam-side-down over green salsa in baking dish. Pour 1½ cups green salsa over enchiladas; sprinkle with remaining cheese. Bake, uncovered, 25 to 35 minutes or until heated through and bubbling. Serve with additional salsa, if desired, and remaining green salsa. Makes 6 servings.
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