I am a huge fan of Mexican food. I would probably be happy having Mexican food in one way shape or form 5 days a week. Something about the different spices, the freshness of the tomatoes, the heat, the gooey topping….Now I am really wishing I had something Mexican on the menu for tonight.
I have been making enchiladas for years. When I was growing up, Sunday meant Mexican food. We varied what we had; tacos, burritos, enchiladas, or even smothered burritos. During the football season my mom would have to time dinner during half time of the game we were watching (long before the days of DVR’s). Enchiladas were one of the first things my mom made when my husband (then boyfriend) came over. He loved them. They weren’t something his mom made, but he went home to her and requested them. I remember making them with my husband when we were in college, we liked them so much.
Today I am making pork enchiladas. Usually I make them with chicken, but I had pork in the freezer from a roast we had, so this seemed like a great way to use that up. This is great for leftover pork, chicken, or beef that you have. All would be equally delicious here. Feel free to adjust the heat level to suit what your family likes. Store bought enchilada sauces come in all heat levels these days. I have made my own enchilada sauce many times as well, but this time I was in a hurry and used the canned variety. Enchiladas are great for leftovers as well. I always make more than we need, and then my husbands takes them to work for lunches for a few days.
- 1 pound cooked pork roast , shredded
- 1 small onion , diced
- 4 (10 oz) cans red enchilada sauce
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 cups cheddar cheese
- 12 corn tortillas , warmed
In a pot over medium heat, cook the pork with 1 can of the enchilada sauce, cumin and cayenne. Stir occasionally for 10 minutes.
Preheat oven to 350 degrees.
Dump 1 can of enchilada sauce into the bottom of a glass 13 x 9 inch baking dish. One at a time, dip the warm tortillas into the enchilada sauce. Fill with meat, cheese, and onions. Roll tightly, and place seam side down in the baking dish.
Pour remaining enchilada sauce over the top, sprinkle with any cheese you have left. Cover with foil and bake for 35 minutes or until bubbly and hot.
Let sit for 5 minutes before serving (the enchiladas will come up much easier)