I may have mentioned before that my husband and I LOVE Mexican. It’s always been my favorite. When I was little, my mother would have to limit my intake of burritos and put the chips and salsa where I couldn’t reach. Otherwise we’d have gone broke! I could put away an entire jar of salsa in one sitting, that is not a lie. And the spicier, the better!
My husband’s favorite thing at Cafe Rio is their sweet pork. He could eat it for days. I on the other hand, was always partial to the fire grilled steak. Mmmmmmmm, I love that stuff! It wasn’t until I met my husband that I even tried the sweet pork. Crazy right?! Truthfully I didn’t care for it at first, because in my mind Mexican food is supposed to be SPICY not sweet! But I’ve come to like that sweet pork, even though it doesn’t burn my tongue off. If we’re being completely honest here, I actually like my Cafe Rio Sweet Pork Copycat recipe better than the restaurant’s (gasp!). It’s that good! (Click HERE for the recipe!) And that pork is even more incredible when stuffed in a saucy, cheesy enchilada!! I went crazy for these! If you like sweet pork (and even if you think that you don’t…) you will LOVE these Sweet Pork Enchiladas!
- 3 tablespoons butter
- 4 tablespoons flour
- 1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon)
- 1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium)
- ¾ teaspoon cumin
- ½ teaspoon onion salt
- 2 tablespoons brown sugar
- 2-3 cups shredded sweet pork (see my Copycat Cafe Rio Sweet Pork recipe HERE!)
- 4-8 flour tortillas
- 1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend)
- ½ cup chopped cilantro
- Preheat oven to 400.
- In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. cook about 5 minutes until thick and all ingredients are well combined. Remove from heat. Pour ½ cup sauce into the bottom of a large baking dish/or casserole dish.
- Fill each tortilla with about ¼ to ⅓ cup shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 cup of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 minutes or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.
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