These Green Chili Pork Enchiladas are everything you want in a weeknight dinner—cheesy, ... Microwave 1-2 minutes or until tortillas are hot and pliable. 4. Fill + Roll Pork Enchiladas.

Green chile sauce. 3 tablespoons oil. 1/4 cup diced salt pork. 1/2 cup finely diced onion. 4 teaspoons minced garlic. 3 tablespoons flour. 2 cups chopped green chile. 3/4 teaspoon ground cumin. 3 ...

When oil is hot, use tongs to dip corn tortillas, one at a time, and fry until sturdy but pliable. Shake carefully to remove excess oil and place in a shallow dish. Repeat for all tortillas.

Serves 5 to 6. Recipe is courtesy of America’s Test Kitchen and is from its latest cookbook, “The Make Ahead Cook.” “Why this recipe works: To give our turkey leftovers a bold makeover, we ...

In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes.

Instructions: Preheat the oven to 350°. Oil a 9x12 baking dish or pan. Spread about 1 cup of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce.

Mama Goya herself showed us how to layer two kinds of chile enchiladas. Mama Goya Meza lived up to her name as soon as we stepped inside — a gracious host ready with soda, chips and hot salsa.

Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside. In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and ...

I just got back from a week in New Mexico, and that usually means, by rough calculation, having consumed approximately 21 meals based on chile, most of it green.

Red and green chiles are key ingredients of New Mexican cuisine. The Santa Fe School of Cooking offers "Sunday Morning" viewers their recipes for Enchiladas, and the sauces that accompany them ...