Pork Enchiladas Recipe
1 SugarRoti Pork Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
1 lb pork cut into ½-inch cubes (we like pork shoulder, but any cut will work great; ask your butcher to trim fat and cut into cubes)
2 bunches spinach, chopped (approx. 4 cups)
1 cup Monterey Jack cheese, shredded
1 16 oz can enchilada sauce
8 corn tortillas
½ cup olives, sliced
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
sour cream or yogurt
Preheat Oven to 375°F
Heat oil in a large saucepan over medium heat. Add SugarRoti Pork Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano and sauté until tender. Mix in pork, spinach and simmer until meat is cooked. Remove chili pepper. Set aside until ready to assemble (8-15 min) (filing can be made ahead).
Spread ¼ cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Divide pork filling evenly among the 8 tortillas and roll into tubes. Arrange filled tortillas in baking dish, seam-side down. Pour remaining enchilada sauce over rolled tortillas and top with cheese and olives (10 min).
Bake until sauce is bubbling and cheese is melted (18-20 min). Garnish with sour cream or yogurt and guacamole before serving