Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pressure cooker, heat oil on medium heat. | 2. Add onions, black pepper, pork and cumin and saute until pork is lightly browned. | 3. Add chicken broth and with 15 pounds of pressure cook for 15 minutes. | 4. Let rest for 5 minutes and then place cooker under cold water to reduce pressure. | 5. Pour about 1 cup of enchilada sauce in the bottom of a greased 7x11 glass baking dish. | 6. Drain broth off of pork and place a little pork/onion mixture on one tortilla. | 7. Add a few pieces of black olive and about 1/4 cup of cheese and as much jalapenos depending on how hot you want them. | 8. Roll up and place seam side down in the baking dish. | 9. Do this for the remaining 7 tortillas. | 10. Pour remaining enchilada sauce on top of tortillas and top with remaining cheese. | 11. Bake, uncovered in a preheated 350 degree oven for approximately 30 minutes or until bubbly. | 12. Let cool for about 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1	lb	cut	544.0012	0.0	93.6135	16.0027
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
onion	1		chopped	64.0	14.944	1.76	0.16
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
flour tortilla	8			-	-	-	-
cheddar cheese	1 1/2	cups	shredded	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
black olive	1	cup	sliced	-	-	-	-
jalapeno pepper	1	cup	chopped	26.1	5.85	0.8190000000000001	0.33299999999999996

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.