Friday, November 14, 2008

Enchiladas

Last night I made a pork loin in the crockpot using this recipe. I had plenty left over so I shredded and saved it for tonight's meal. I also made plenty of brown rice last night and am using the leftovers as well. The original recipe is my mom-in-law's wonderful enchiladas which is one of Chris's favorite dishes. She uses ground beef and no tomatoes or rice. The following recipe is my tweaked version.


Empty entire can of Rotel tomatoes into pan and give a dash of cumin. Mix well.
Add rice and pork to pan and stir. Heat until just warm.
In a separate bowl, mix together enchilada sauce and tomato sauce.
Shred the cheese...it usually helps to stick it in the freezer for a few minutes prior to shredding.
Get your enchilada station ready. Place a couple tablespoons of sauce to a 13x9 pan and turn to cover bottom. Below is a visual of how I put mine together. About two spoonfuls of sauce, meat/rice mixture then cheese. Fold and place in pan.
Pour remaining sauce on top and sprinkle remaining cheese.
Bake 350 degrees 30 minutes or until the cheese is melted.

VERDICT: I've never made these with shredded pork before and I actually like it better than the beef. I'm not a fan of ground beef though so I'm a bit partial to anything BUT ground beef. Chris liked it and said that the ground beef is still his fav but this is a close second. I bet shredded chicken would be great in it too. That will have to be next time!

Ingredients:

1 lb cooked pork, shredded (OR ground beef/shredded chicken)
1-2 cups of cooked rice (I used brown rice)
1-16oz block of velveeta cheese
1 can enchilada sauce, mild
1 can Rotel tomatoes
1 sm can tomato sauce
dash of cumin
1 package of 12" tortillas

Mix tomatoes and cumin in a large frying pan. Add meat and rice. Stir well. In separate bowl mix sauces. Remove meat/rice mixture from heat. Shred cheese. Place a little sauce on the bottom of a 13x9 pan, turning to coat. Assemble enchiladas. Place remaining sauce and cheese on top. Bake 350 degrees for 30 minutes or until cheese is melted. Enjoy!