3 c. cooked and shredded pork roast
4 oz green chilies, undrained
1/2 c. green salsa
1 pckg Queso Fresco, 12 oz (found by the cream cheese)
20 corn tortillas
Preheat oven to 425 degrees.
Combine pork, chilies, and green salsa.
Warm tortillas.
Crumble 1 Tbsp of the queso fresco in the middle of a tortilla. Top with 1-2 Tbsp pork mixture. Roll up.
Place the rolled tortilla seam down on a oiled cooking sheet. It should make about 20. Spray with cooking spray.
Bake at 425 for 20-25 minutes. Serve hot.
To freeze: Make as noted above to the point you bake them. Place in a dish single layered, not touching each other and set aside in freezer. Once frozen place in a freezer bag. To cook, heat oven to 425 degrees and cook for 30 minutes.
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