Avocado Pork Enchiladas with Cheesy Lime Cream Sauce
 
 
Serves: 6-8
Ingredients
Enchiladas
  • 1 package Marcela Valladolid Al Pastor Pork
  • 1 4oz can diced green chiles
  • 1 15oz can Safeway Whole Kernel Golden Sweet Corn, drained
  • 2 avocado, diced
  • ½ cup Lucerne Light Sour Cream
  • 1 cup Lucerne Shredded Monterey Jack
  • 8 Marcela Valladolid Flour Tortillas
Cheesy Lime Cream Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups Safeway Fat-Free Chicken Broth
  • 1 cup Lucerne Shredded Monterey Jack
  • 1 cup Lucerne Light Sour Cream
  • 1 lime, juiced
Toppings
  • A handful of Lucerne Shredded Monterey Jack (optional)
  • Fresh cilantro
  • 3 Marcela Valladolid Corn Tortillas cut into strips and toasted (see toasting instructions below) OR a handful of crushed Marcela Valladolid Tortilla Chips
Instructions
  1. Preheat the oven to 350.
  2. Cook pork according to package instructions.
  3. While pork cooks, start your cream sauce by melting the butter in a sauce pan over medium-high heat. Whisk in flour and let cook for about a minute. Add the chicken broth, stirring occasionally until it comes to a boil and thickens. As it starts to boil, add cheese and stir until melted. Remove from heat and stir in sour cream and lime juice.
  4. Now that your meat it done cooking, roughly chop it and mix with chiles, corn, avocado, sour cream and cheese. Pour just enough cheese sauce into your baking dish to cover the bottom in a thin layer. Divide the pork mixture equally among the tortillas and fold closed one side at a time. Place them seam-down in the baking pan.
  5. Pour the remaining cheese sauce on top of the enchiladas. Sprinkle a handful of shredded cheese on top (optional). Bake for 30 minutes or until cheese bubbles and starts to turn golden.
  6. Top with fresh cilantro and corn tortilla strips or a handful of crushed tortilla chips. Serve and enjoy!
Never made tortilla strips before?
  1. This is so simple, you will feel silly for ever having bought these from the store! Leave the oven on after you take the enchiladas out. While you wait for them to cool, cut 3 corn tortillas in half and then cut into ¼ inch strips. My trick? A pizza cutter! Toss with a little bit of olive oil or spray with cooking spray, add a some seasoning (onion powder, garlic salt, you name it), and pop them in the oven on a cookie sheet for about 8 minutes. Voila!
Recipe by Modern Martha at http://modernmartha.com/2013/10/avocado-pork-enchiladas-with-cheesy-lime-cream-sauce/