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    Home » Recipes » Main Dishes » Pork

    Peach Salsa Pork Enchiladas

    Published by Melissa on September 15, 2011 | Updated June 10, 2022 | 32 Comments

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    Peach-Salsa-Pork-Enchiladas

    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.

    Peach-and-Tomato-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!

    Peach-Salsa-Pork-Enchiladas

    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.

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    Peach Salsa Pork Enchiladas

    Cook Time25 mins
    Total Time25 mins
    Course: Main Dishes
    Servings: 12 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 3 cups [shredded pork taco meat]
    • 2 tablespoons olive oil
    • 1 large onion chopped
    • 3 cloves of garlic chopped
    • 1 teaspoon cumin
    • ⅓ cup flour
    • 1 14 oz. can chicken broth
    • 1 cup peach salsa recipe below
    • 1 4 oz. can diced green chiles
    • ½ cup light sour cream
    • ¼ cup freeze dried cilantro
    • salt and pepper
    • 12 6- inch flour tortillas
    • 3 cups shredded light Mexican blend cheese

    Peach and Tomato Salsa

    • 2 ½ pounds tomatoes peeled and diced
    • 2 ½ pounds ripe peaches peeled, pitted and diced
    • ½ 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
    • ¼ cup cider vinegar 5% acidity
    • 1 teaspooon crushed red pepper flakes
    • ½ cup chopped fresh cilantro

    Instructions

    • 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 ¼ 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 ¼ 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

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nagi@RecipeTinEats

      May 03, 2016 at 6:25 pm

      Peace salsa. Yum! I can’t wait to try this on some pork enchiladas!

      Reply
    2. Gwen @SimplyHealthyFamily

      September 30, 2011 at 2:04 pm

      I love peach salsa, can’t wait to try them on these enchiladas!

      Reply
    3. Tracy

      September 28, 2011 at 7:58 pm

      These sound amazing, and I’m not even a huge pork fan! Love the peach salsa. Yum!!

      Reply
    4. Amy

      September 21, 2011 at 9:58 pm

      Adding peaches to enchiladas is like adding chocolate sauce on a chili dog. :-/

      Reply
      • Barbara

        September 27, 2011 at 4:24 pm

        Your comment made me laugh. My husband usually doesn’t like sweet savory combinations. He doesn’t even like fruit on a tossed salad. Interestingly enough, I have seen several chili recipes with chocolate in them. Thanks for stopping by.

        Reply
    5. Megan

      September 19, 2011 at 4:24 pm

      Your enchiladas look amazing! And that salsa is beautiful too. I’m hoping I can still get the good peaches from the farmer’s market and find a day that I can make some of that salsa. Then maybe I’ll tackle the enchiladas! 🙂

      Reply
    6. Faith

      September 19, 2011 at 1:19 pm

      That peach salsa sounds incredible! I recently had peach salsa for the first time but it was store-bought…and I’m sure yours is much better! Can’t wait to try this!

      Reply
    7. Katie @ BloomEveryday

      September 19, 2011 at 12:11 pm

      Yum!

      Reply
    8. blackbookkitchendiaries

      September 19, 2011 at 11:54 am

      I am definately inspired to make this for dinner tonight! thank you for sharing this and have a great day.

      Reply
    9. teresa

      September 17, 2011 at 3:55 pm

      how gorgeous, i love the flavors!!

      Reply
    10. carrian

      September 17, 2011 at 10:14 am

      Oh, hello delicious!!!

      Reply
    11. Lorraine @ Not Quite Nigella

      September 16, 2011 at 8:43 pm

      Yum! I love enchiladas! 🙂 Mum will you please make these for me when I come home? 😉 xxx

      Reply
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