SugarRoti Pork Enchiladas Recipe

20m

Prep Time

50m

Cook Time

70m

Total Time

Spice Level

ingredients

• 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
• guacamole

preparation

Preheat Oven to 375°F

1. 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). 
2. 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).
3. 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).
4. Bake until sauce is bubbling and cheese is melted (18-20 min). Garnish with sour cream or yogurt and guacamole before serving 

*Leftovers can be refrigerated up to 3 days or frozen