Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork meat into 1 1/2" cubes | 2. Put the meat into a large saucepan and cook with 1/4 cup water, uncovered, until most of the liquid has evaporated and the drippings are very brown. | 3. Stir frequently during this step. | 4. Add the onion, carrot, chili powder, oregano, garlic, salt and 4 cups water. | 5. Bring mixture to a boil, cover, reduce heat and simmer for 60 minutes. | 6. Uncover, increase heat to high, and cook, stirring often, until the liquid has evaporated. | 7. Cool and shred the meat mixture. | 8. Lightly fry the tortillas in oil on each side until soft. | 9. Put the meat and cheese inside each tortilla, roll, and put the seam side down in a greased 9 x 13" pan. | 10. Top with the enchilada sauce and any remaining cheese. | 11. Bake in a 400F oven for 20-30 minutes, or until everything is very hot. | 12. Remove from oven. | 13. [At this point I like to sprinkle the tops of the enchiladas with a little cut up lettuce, diced tomato, sliced black olives, and a dab of sour cream.] | 14. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1 1/2	1/2		863.602	0.0	153.2723	23.1201
water	1/4	cup		0.0	0.0	0.0	0.0
onion	1		diced	64.0	14.944	1.76	0.16
carrot	1		diced	52.48	12.2624	1.1904	0.3072
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt				-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
corn tortilla	12			-	-	-	-
monterey jack cheese	1 1/2		grated	-	-	-	-
red enchilada sauce				-	-	-	-

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