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5 from 1 vote

Peach Salsa Pork Enchiladas

Cook Time25 minutes
Total Time25 minutes
Course: Main Dishes
Keyword: cooking, food, Mexican, recipe
Servings: 12 servings
Author: Barbara Schieving

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.