Easy pork enchiladas

A quick and easy meal to switch something leftover into something new.
2-3 lbs leftover pork shoulder meat shredded
1 onion sliced
2 cloves garlic minced
1/4 cup manteca
1 can tomato with green chilies
1-2 cups leftover cooked rice (if white rice add 1 tsp. tumeric to this mixture)
1 can goya pink beans undrained
Salt and pepper to taste
2 tsp onion powder
2 Tbsp oregano
2 tbsp tio santi all purpose seasoning
1 16 oz package shredded mexican cheese
1 16 oz sharp chedder shredded
1 package of 16 corn flour tortillas medium sized
Lasagna pan for baking throw away kind greased with oil

INGREDIENTS For Homemade Enchilada Sauce:
1 8 oz can tomato sauce
Salt and pepper to taste
2 tsp of all purpose flour
2 tsp cayenne pepper (medium heat)
2 Tbsp cider vinegar

*In a 18 inch cast iron skillet add manteca until dissolved. Add in pork shoulder, onion, garlic,tomato, rice, beans, salt &pepper, onion powder and tio santi. Cook for approximately 15 minutes or until all liquid is absorbed. Remove from heat.
* grab tortillas and 1 by 1 you will add a little of the mixture to each tortilla and a sprinkle a little cheddar cheese on the inside.
* to wrap them up fold 1 long side first up and over mixture while pushing mixture into fold then turn and fold in both ends and roll up the rest. Don't fret if not perfect the idea is for it to look like a burrito.
* line them 1x1 into greased lasagna pan until no more space.
* add homemade enchilada sauce over top cover with all remaining cheese including full bag mexican blend. Sprinkle oregano over cheese.
* heat oven for 350* f bake for 30-40 minutes.
Helpful Hints:
*If you like saucy just double the recipe for the enchilada sauce.
*Like or don't like spice adjust cayenne pepper amount
* Don't have pork? Use chicken shredded as usual.


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