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You know what I love about my enchiladas? They classify as both comfort food and Mexican-style food. I’m writing this as we are having our first hard freeze of the year and the cheesy pork enchiladas we made with Kraft naturally fresh mozzarella cheese provide a well-balanced, easy-to-make, family-size meal.
I gotta say, we love enchiladas. My enchiladas are becoming increasingly well-known and are often requested by my husband’s co-workers for company potlucks. I am adamant about using flour tortillas so they are more of an enchilada-style burrito, but we call them enchiladas. Another thing I do different is in “innards.”
For beef enchiladas, I add black olives. For pork enchiladas, I don’t season the meat at all except for the green chilis. I also don’t slow cook the meat. That’s right, you can make these amazing mozzarella and pork enchiladas without dragging out the slow cooker all day.
The so-called secret is to use ground pork. It looks pretty much like beef when raw (I think it’s a lighter pink) but it’s much lighter than beef when browned in a skillet.
Once you brown and drain the pork, you just add some of the cheese, the green chiles sauce and a small can of green chiles and you have your enchilada mix.
See? It’s easy. I’ll share more pictures later in this post for how to make mozzarella pork enchiladas but let’s start from the beginning.
- 2 pounds ground pork
- A 4 ounce can of chopped or diced green chiles
- 16 ounces of Kraft natural mozzarella cheese
- 26 ounce can of your favorite green chile enchilada sauce
- 8 taco-size flour tortillas
- Preheat the oven to 350 degrees F
- Brown and grain the ground pork (see picture above for an idea of what to expect)
- While browning the meat, pour 1/3 of the sauce into a 11×9 baking dish (I use Pyrex and spray cooking spray at the bottom and sides)
- Add 1/3 can of the sauce to the meat
- Add the can of green chiles to the meat
- Add 1 1/2 cups of the Kraft shredded mozzarella cheese to the meat/sauce mix
- Mix all the ingredients well
- Scoop about a 1/2 cup of the mix into the center of a tortilla, length-wise (you will have some meat mix remaining when done)
- Fold in the opposing ends when facing the open tortilla horizontally (see below for a picture)
- Roll the rest of the tortilla vertically starting from the top and tucking the edge inside the tortilla as you go (again, there’s a picture)
- Place the rolled enchilada in the dish so that you can place the enchiladas next to each other going along the long end of the dish. Repeat this process with the remaining enchiladas. You will have a bit of space along the bottom that will fit the remaining two enchiladas.
- Sprinkle the remaining meat mixture over the enchiladas
- Sprinkle the remaining cheese (about 2 1/2 cups) evenly over the enchiladas and the sprinkled meat
- Drizzle the remaining sauce in a zig-zag pattern over the cheese
- Bake for about 30 minutes then decide how crisp you want your cheese. We like our mozzarella lightly browned so we put it in another 10 to 15 minutes. Your family may like the enchiladas with simply well-melted cheese. Keep in mind that mozzarella browns quicker than most cheeses but that doesn’t mean it’s burned.
A pictorial for making the enchiladas
I know some of the above instructions might be hard to understand because I’m not terribly good at describing them using words. Let’s take a look at these pictures:
First, how to wrap the enchiladas:
Now let’s look at arranging the enchiladas.
What are your favorite ways to make enchiladas? What flavor of Kraft Natural Cheese would you use? Share a link to your favorite recipe in the comments if you have one!