Enchiladas are so yummy! And when I say yummy, I actually mean that it’s a meal that my whole family will eat without complaint! Score! Not only are these bad boys super tasty, they are so easy to make.
A Quick and Easy Tip for Enchiladas
This meal is especially quick and easy when you prep the meat ahead of time. We usually get a huge pork shoulder when it’s on sale and save the leftover meat in the freezer. We save the the pulled pork in 1 pound to 1.5 pound sized portions. Chicken also works well with prepping ahead of time.
Pin this to your Pinterest Board!
No Cheese, No Problem!
Maybe you have a dairy intolerance or perhaps you spaced that you’re out of cheese. This Enchilada recipe is great with or without cheese. A few of you cheese-lovers out there are probably shaking your head in disbelief but I’m being absolutely serious. I simply top with read onion (because cheese and red onion are so similar… insert sarcasm), jalapeños and and cilantro. In addition, to all that goodness, you can also top your red enchiladas with my creamy tomatillo dressing. I swear I put it on everything that has even the slightest hint of Mexican flare.
Enchiladas: Step by Step
The Toppings make this Meal Light and Fresh!
PULLED PORK ENCHILADAS
Ingredients
- 1- 1½ pulled pork or Shredded Chicken
- 1 28oz can Red Enchilada Sauce
- ¼ tsp garlic powder
- ¼ tsp oregano
- ½ tsp chili powder
- 1 15.5oz can black or great northern beans or use prepared dried beans
- 20 corn tortillas you can use more or less depending on how you fill them
- cheese Cheddar, Monterey jack, or Mozzarella will work
Toppings
- ½ red onion, diced (small)
- cilantro
- 1 jalapeño
- tomatillo Dressing optional
Instructions
- Heat the Pulled Pork or shredded chicken in a skillet over medium hight heat. Immediately add ½ cup of the sauce (you can add more sauce if mixture seems dry) to the meat and combine with a wooden spoon. If you are using frozen meat, add a ¼ cup of water to the meat and cover with a lid until thawed and warm before adding the sauce.
- Drain beans and place in a bowl and set aside. Heat 3 Tbsp of Canola Oil in a big skillet and start lightly frying your corn tortillas. The oil helps the sauce stick to the corn tortillas. Use Tongs to remove the tortillas from the oil, let the excess oil drip off and place on a plate covered with a paper towel.
- Spoon some sauce in the bottom of a 9×13 glass dish. Place the tortillas in the dish so the backside gets a thin coating of sauce. Then add the meat, beans, and cheese to the center of the tortilla. Roll it and place the enchilada seam-side down in the baking dish. Spoon more sauce to the bottom of the dish as you roll the enchiladas. You can also grab a separate plate and poor sauce in the plate and roll the enchiladas on the plate, I just prefer not dirtying an extra dish. It's important to have sauce on the bottom of the baking dish to avoid the enchiladas stick to the bottom of the dish during baking.
- I usually use a fill a 9×13 and a 8×11 pan to feed my family of 8. Pour remainder sauce in the top of the enchiladas and then sprinkle with cheese. At the point you can add the red onion to the top before baking or if you like the taste of fresh onion, wait and top the enchiladas with onion, cilantro and jalapeños after baking. If you have leftover tomatillo dressing, pour on top and Enjoy!
Notes
Products I love!
This page contains affiliate links. This means that if you click a link and buy one of the products on this page, I may receive a commission (at no extra cost to you!) This really helps me keep creating content! This doesn’t effect my opinions or my reviews. Everything I do is to benefit you as the reader, so all of my reviews are as honest and unbiased as possible.
