This giveaway is now closed.

The winner was Cori Hork (Comment #9).

To celebrate summer, I’m having a giveaway for a Nostalgia Electrics 4-quart electric ice cream maker, as shown below.  There are two ways to enter the random drawing, and if you do both of them, you will be entered twice :

1)  “Like” Winner Dinners on Facebook and then make a comment on this post telling me you did that.  If you’ve already liked Winner Dinners, all you have to do is make the comment to tell me.

2)  Subscribe to Winner Dinners email updates and then make a comment on this post telling me you did that.  If you’ve already signed up for the email updates, all you have to do is make the comment to tell me.

The winner will be chosen by random.org from the comments on this post.  To be entered twice, you will need to make two comments.  The deadline to enter is Monday, July 16th at 9:00 pm MDT.  The winner, who must reside in the U.S. or Canada, will be notified on Monday evening via email and will have 48 hours to contact me with their address, or a new winner will be chosen.

I love Mexican food of all kinds, but enchiladas have a special place in my heart.  I think it’s the way the sauce makes the tortillas nice and soft that makes them so irresistible to me.  I actually have three different recipes for enchiladas, and I love them all—cheese enchiladas, chicken enchiladas, and these Green Chile Pork Enchiladas.  I’ll be sharing the other two recipes in the future, but these are good to start with.  They are fantastic!  They’re very easy to make, but you’ll want to start them about 5 hours before you plan to serve them—only because the pork roast has to cook in the oven for three hours, and then the enchiladas themselves bake for almost an hour.  To make these you’ll need a 2-pound pork shoulder roast, a can of chopped green chiles, cheese, mild enchilada sauce, sour cream, green onions, a jar of pimentos, an onion, some spices, and flour tortillas.  You’ll cook the roast in a Reynold’s oven bag.  Have you used them before?  If not, you’re in for a treat.  I use them all the time as they make for easy clean-up and the meat comes out nice and tender without drying out.

Preheat the oven to 325.  Put the flour in the Reynold’s oven bag and shake it around to distribute it.  Place the pork roast into the bag and set it inside of a shallow glass baking dish.  Sprinkle the garlic salt, cumin and oregano over the roast.  Top with the green chiles and onion slices.  Add the water to the bag.  Fasten the bag with the fastener and cut six slits in the top of the bag to allow the steam to escape.  Bake the roast at 325 for about 3 hours or until the pork is very tender.  Remove the pork from the bag, and place the liquid and vegetables in a large bowl.  Shred the pork and add it to the bowl.  Add the salt, pepper, pimentos, green onions, sour cream, and half of the cheese.  Mix well.

Preheat the oven to 350.  Pour 1/2 cup of the enchilada sauce into the bottom of a 9 x 13 glass baking dish.  If your tortillas were stored in the refrigerator, you will want to warm them in the microwave so that they will be more pliable.  Using a pastry brush, spread about 2 teaspoons of enchilada sauce on each tortilla.  Top each with about 2/3 cup of the pork mixture.  Roll up the tortillas and arrange them, seam side down, in the baking dish.

Top with the remaining enchilada sauce.

Sprinkle with the remaining cheese.

Cover the baking dish with foil.  Bake at 350 for 55 minutes or until the enchiladas are thoroughly heated.

Serving Suggestion:  Serve with Spanish Rice.