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Serves 6 portions
Ingredients:
1 (32-oz.) package Del Real® Chile Verde
2 cups shredded Monterey Jack cheese
2/3 cup each: sour cream or crema and sliced green onions, divided
2 (2 1/4-oz.) cans sliced black olives, drained, divided
24 corn tortillas, heated
2 (19-oz.) cans green enchilada sauce
1 (1.5 lbs.) package Del Real® Refried Beans, heated
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Preheat oven to 375°F. Spray a two 11x7x2-inch baking dishes with cooking spray; set aside. Pour Del Real® Chile Verde with green sauce into a large bowl. Using two forks, pull apart the chunks of pork into loose shreds; blend well. Add 1 1/2 cups Jack cheese, 1/3 cup each sour cream & green onions and 1 1/2 cans olives; blend well. Place about 1/3 cup filling down the center of each tortilla. Roll to close and place enchiladas, seam side down, into prepared baking dishes. Pour the enchilada sauce over the enchiladas. Bake, covered, 35- to 40 minutes or until heated through. The last 5 minutes of baking, sprinkle with remaining cheese, green onions and black olives down the center of the enchiladas. Dollop each enchilada with remaining sour cream and serve with a side of Del Real® Refried Beans. Makes 12 to 24 servings.
Preparation Time: 15 minutes
Baking Time: 35 to 40 minutes
Serving Suggestion: This recipe is versatile using any of the Del Real® meat entrees. Try using Del Real® Beef Barbacoa or Del Real® Pork Carnitas for a little variety on an old time favorite. |
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