Chipotle Pulled Pork Enchiladas

Here's another way to use your leftover chipotle pulled pork. Enchiladas! The pork is a perfectly tender filling for these gooey, slightly spicy tubes of deliciousness. Am I going on too much? I don't think so. One of my requirements for a successful use of leftovers is that they taste totally different from the original. these fit that bill perfectly. It's a bonus that there are only 5 ingredients and simple to assemble. You can adjust the recipe to make as many enchiladas as you want. the measurements I give here will make 12 enchiladas. Here's what you'll need:

  • 2 C chipotle pulled pork
  • 12 corn tortillas
  • 2 cans enchilada sauce (my favorite brand is Hatch) 
  • 1 small onion, chopped
  • 2 C colby jack cheese, grated

Start by heating the enchilada sauce in a skillet. I used 1 can of tex-mex style and 1 can of roasted red pepper sauce. The sauce comes in different degrees of spiciness, so go with the type you like. You can also add hot sauce if it's not spicy enough.

Make an area that you can set up an assembly line with your ingredients. Spray your casserole with non-stick spray and then you're ready. 

Using tongs, dip a corn tortilla into the sauce. Let it soak for about 15-30 seconds. This usually takes a bit of a trial and error before I get the timing right. If your tortillas are very fresh, it won't take long. A quick dip is enough or else they will start to fall apart. If the tortillas are a little more dry, you will ant to leave them in to absorb more sauce. 

When the tortilla isa ready, lay it in the bottom of the casserole and spoon some of the pork down the middle.  

Next, sprinkle on some of the chopped onion. 

Now roll the tortilla and place seam side down. Repeat this process with the remaining tortillas. 

Once all the enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with the remaining chopped onions. 

Sprinkle the enchiladas with the grated cheese.  

Bake, uncovered in a 350 degree oven for about 20 minutes until the cheese is melted and the sauce is hot and bubbly. 

After you remove the enchiladas from the oven, lightly score the melted cheese so that you can see each enchilada. This make serving much easier. 

Tonight I served these enchiladas with a salad.  

Enjoy! 

Lynn

Migas Breakfast Enchiladas

Around here, breakfast truly is the most important meal of the day. It's not because of me, however. The truth is that for most of my life, I skipped breakfast. Shocking, right? Then I got married to a man who would rather have a root canal than miss breakfast. Really. So I jumped on the band wagon and started making and eating breakfast only to discover what I had been missing all those years. I've already talked about our love of breakfast tacos. It's true love, but occasionally I want something a little different. That's when I came up with these breakfast enchiladas. That's right, enchiladas. I had a big batch of my tomatillo avocado sauce in the fridge, so that's what I used for the sauce. Any jarred green sauce would work too. Her's what you'll need:

  • 3 corn tortillas
  • 3 TBL butter
  • 6 eggs
  • 1 sm can chopped green chilies
  • 6 flour tortillas
  • 1/4 C cooked chorizo
  • 4 slices pepper jack cheese
  • 3 TBL chopped fresh cilantro
  • 2 C tomatillo avocado sauce (or prepared green sauce) 

Start by making the migas. First, melt the butter in a skillet. Tear the corn tortillas into bite sized pieces and sauté them in the melted butter. Cook until the tortillas become slightly crisp.

Add the cooked chorizo. 

Add the chopped green chilies and stir to combine. 

Crack the eggs into a bowls and scramble them.

Add the scrambled eggs to the skillet and cook the eggs. 

As the eggs start to set, add in the chopped cilantro and stir until the eggs are cooked. 

Turn off the heat and set the migas aside. Spray a casserole with non-stick spray. 

Hold 1 flour tortilla in your hand and add a generous scoop of migas to the middle. Roll the tortilla up and place seam side down in the casserole.  

Repeat with the remaining tortillas. 

Top the enchiladas with the tomatillo avocado sauce or green sauce. 

Top with the pepper jack cheese and bake at 350 degrees until hot and melted, about 20 minutes. 

One of these big boys is enough for me, but Hubby can eat two. 

Enjoy! 

Lynn

Creamy Poblano Chicken Enchiladas

I had some leftovers from my Creamy Poblano Chicken with Cornbread Waffles. Was there something I could do to make them into a completely different meal? What about enchiladas? Hubby's favorite Mexican food is enchiladas, so it seemed like a good thing to try. It was a great success!! He even put them in his top 5 enchiladas of all time. Here's what you'll need:

Preheat your oven to 350 degrees. It helps to heat the tortillas first to make them more pliable, so put them in the microwave just long enough to warm them through. Put the chicken poblano sauce in the center of a tortilla and roll it up. Place it seam side down in a greased casserole pan.  Repeat until you have the desire number of enchiladas or until you run out of sauce. Pour the tomatillo avocado over the top, then top  with the shredded cheese.

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Bake at 350 for about 20 minutes or until it's hot and bubbly.​

Enjoy!​

Lynn