An easy enchilada sauce with a hint of sweetness from farm fresh peaches. I bottled my own peach and tomato salsa, but if you don’t have peach salsa available, substitute your favorite red or green salsa.
I’ve always shied away from canning because it seemed so expensive to get started, but when Kelley, Mountain Mamma Cooks, invited Maria, Two Peas and Their Pod and me to her home to do some canning, I jumped at the chance. We bottled a luscious blackberry jam and a mild peach tomato salsa. I love the gorgeous color of the peaches with the tomatoes!
I had to leave the bottles at Kelley’s to cool, but a week later when Kelley delivered my salsa I couldn’t resist baking up this spicy, cheesy, delicious dinner that night. I adapted this recipe from the Creamy Chicken and Green Chili Enchiladas I posted a couple of year ago.
Thanks Kelley for the canning lesson! Now you’ve got me looking at canning equipment at the store.
- 3 cups shredded pork taco meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 1 teaspoon cumin
- 1/3 cup flour
- 1 (14 oz.) can chicken broth
- 1 cup peach salsa (recipe below)
- 1 (4 oz.) can diced green chiles
- 1/2 cup light sour cream
- 1/4 cup freeze dried cilantro
- salt and pepper
- 12 6-inch flour tortillas
- 3 cups shredded light Mexican blend cheese
Peach and Tomato Salsa
- 2 1/2 pounds tomatoes, peeled and diced
- 2 1/2 pounds ripe peaches, peeled, pitted and diced
- 1/2 cup fresh lime juice
- 1 cup diced sweet onion
- 2 tablespoons minced seeded jalapeno or serrano chilies
- 4 - 6 tablespoons sugar, to taste
- 4 teaspoons kosher salt
- 1/4 cup cider vinegar (5% acidity)
- 1 teaspooon crushed red pepper flakes
- 1/2 cup chopped fresh cilantro
- Preheat oven to 375 degrees. Heat a large saucepan to medium high and add the olive oil and onions. Saute until the onions are translucent, about 10 minutes.
- Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2–4 minutes or until thickened.
- Add the peach salsa, green chilies, sour cream, and cilantro. Stir to combine. Season to taste with salt and pepper.
- Spray a 9 x 13 baking dish with cooking spray. Pour a cup of the sauce into the baking dish.
- Soften the tortillas by putting them in the microwave for a few seconds or on the stove in a frying pan. Place the warm tortillas on a flat surface. Put approximately 1/4 cup pork taco meat in the center of the tortilla, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling.
- Place the enchilada in the baking dish seam side down. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake uncovered for about 20–25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.
Peach and Tomato Salsa
- Put all the ingredients except the cilantro in a large 8 quart pot. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, until the onion is tender and the peaches are soft, about 30 minutes. Stir in the cilantro.
- Ladle salsa into hot jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the rings so that it's just finger tight.
- Put the jars in the canning pot, make sure the water covers the jars by at least one inch. Bring to a boil and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours.
- After 1 hour check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed and the jar should be refrigerated immediately. Label the sealed jars and store.
More recipes you might also like:
Fresh Peach Salsa, She Wear Many Hats
Stacked Green Chile and Chicken Enchiladas, Barbara Bakes
Roasted Vegetable Stacked Enchiladas, Two Peas and Their Pod
Easy Ground Beef Tacos, Mountain Mama Cooks