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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.
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Peach Salsa Pork Enchiladas
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
Roasted Vegetable Stacked Enchiladas, Two Peas and Their Pod
Easy Ground Beef Tacos, Mountain Mama Cooks
Donna
Wow – you canned peach salsa??? I am so impressed, and what a great way to use the salsa – pork and peach are YUM together!
BreAna {Sugar and Spice and All Things Iced}
These look perfect! Enchiladas are one of my all-time favorite Mexican foods. The peach salsa sounds fantastic. I’m a little nervous to try canning. My mom used to can a lot while I was growing up…Why didn’t I pay more attention and learn back then?!
Melanie
What beautiful enchiladas!! Wish I could come over for dinner and just sit down to a plate of yours:) I’ll have to put that salsa with my canning to do list for next year. Local peaches are done here and tomatoes are about done too, but this salsa looks and sounds awesome for next year. Just curious, but what cut of pork do you normally use for your pork meat?
So glad you got a chance to learn canning! I’m trying to learn myself, but unfortunately I don’t have someone to stand alongside. Each time I do it, something new goes wrong, but I’m slowly but surely learning.
natalie (the sweets life)
what a unique enchilada recipe! canning is something i’d love to tackle sometime 🙂
Nutmeg Nanny
I love canning. I really got into it this year. I have 20 lbs. of apples sitting in my kitchen that I need to tend too. If I can find the time!
Now onto your salsa. It looks amazing! So fresh and full of flavor. I love the idea of the putting it into an enchilada.
Angie's Recipes
The enchialdas look so tasty and soothing. I love the idea of salsa in enchiladas.
Have a great weekend!
Angie
Nicole@HeatOvenTo350
Canning has always scared me a little, so that’s a wonderful idea to start out doing it with some friends. What a fun time, too. I love peach salsa, so adding it to enchiladas sounds like the best news I’ve heard all day.
Joy
The enchiladas look great.
Kitchen Belleicious
Pork enchiladas- duh- why haven’t i thought to use pork before. These sound incredible and I love the idea of the peach salsa. adds a nice fresh and sweet take to the dish. Absolutely beautiful and delicious
Tessa
I’ve always been curious about canning as well but have never given it a go. This salsa and recipe sound so good together! Saving this one for sure.
Becki @Becki's Whole LIfe
What a great recipe. Whenever we go out to get Mexican I order pork vs. chicken or beef so this really caught my attention. The peach salsa sounds just perfect with this. I would love to learn how to can – I feel like it’s a lost art that I never learned:-(. My parents and in-laws both did it and I remember drinking tomato juice every morning that my dad canned and it was out of this world good!
Deborah
I think I need to can a big batch of that salsa b ecause this looks amazing!
Kelley
I’m definitely making this soon. These look out of this world! It was so great to spend an afternoon together!
Ellie | Gourmand Recipes
Love the fruity sauce with this fabulous pork enchiladas. Thanks for sharing Barbara.
Claire @ Claire K Creations
The colours in the salsa look so fresh and delicious! I’m a little scared of canning too but I really must give it a go. I’m expecting lots of tomatoes from my garden so that might be where I start.
Amy
I’ve never made enchiladas at home. These sounds and looks particularly scrumptious! Love you used the sweet peaches to balance out the flavor!
Libby
Great job and you’ve made me hungry 😉
Ashley @ Kitchen Meets Girl
Barbara–these look fabulous! Mexican is a favorite in my home, and I just tried canning for the first time–a peach salsa! Looks like you posted this recipe just for me. 🙂 Thanks!
Maria
I had a great time canning with you and Kelley! Great way to use the salsa!
Rosa
I love enchiladas. This peach salasa and pork version looks amazing.
Cheers,
Rosa