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Pork Enchiladas with Feta
Photo: Kate Mathis
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If you live anywhere with access to Mexican ingredients, use queso blanco instead of feta cheese.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the scallions, garlic, and jalapeno, and cook until the scallions and garlic are tender, about 2 minutes. Transfer the mixture to a food processor. Add 1/3 cup of the cilantro and the lemon juice, and process until smooth. Add the milk and flour, and process until well combined. Set aside.
Preheat the oven to 350Â°F.
In the same skillet, heat the remaining 2 teaspoons oil over medium heat. Add the pork, sprinkle with the salt, and cook until just cooked through, about 3 minutes. Remove the pan from the heat and stir in the tomato, corn, and remaining 1/3 cup cilantro. Spoon the pork mixture down the center of each tortilla and roll up.
Spoon 1/4 cup of the sauce into a 7 x 11-inch baking dish. Place the enchiladas, seam-side down, in the dish, and spoon the remaining sauce on top. Cover with foil and bake for 15 minutes. Uncover, sprinkle the feta on top, and return to the oven for 5 minutes, or until the cheese is just melted.
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