photo credit - someday I'll figure out how to take a picture of enchiladas that looks appetizing
I went to a recipe exchange party recently and scored some great new things to try out! This was one of my two favorite dishes from that night. Thanks to my neighbor, Rachel, for introducing them! The sweetness from the brown sugar is unexpected in an enchilada, but delicious. My husband and I both agreed that we wanted more spice. Next time I'll either use chilie sauce that isn't mild, or add a little crushed red pepper to the meat mixture while it's cooking.
2 1/2 pounds pork, any cut
salt and pepper
garlic powder
flour tortillas (8-10 large or 15-20 small)
2 10 0z. cans mild green chilie enchilada sauce
1/2 cup brown sugar
1 can black beans, rinsed and well drained
chopped cilantro
1 cup monteray jack cheese, grated
Cut pork into large cubes and season with salt, pepper, and garlic powder. Place cubes in slow cooker and add 1/3 cup water. Cook on high for 4 hours or low for 8. Remove from cooker, letting juices drain off. Place meat in large bowl and shred. Mix in 1/2 cup chilie sauce, brown sugar and black beans. Stir until well combined. This is your enchilada filling.
Preheat oven to 350. Lightly grease a 9x13 baking dish.
Pour 1/2 cup chilie sauce in bottom of dish. Working with one tortilla at a time, spoon meat mixture and chopped cilantro (to taste) in center and roll up. Place seam side down in dish. Repeat with remaining tortillas. Pour the rest of chilie sauce over enchiladas and top with grated cheese.
Bake 25-30 minutes, or until cheese is fully melted and bubbly. Broil for 1-2 minutes to add a little texture if you want.
These sound yummy - just a slight variation on the recipe I usually use - I'll have to try it. Of course, they'll be chicken instead of pork because, well, you know...sadly, pork is forbidden. Maybe I should wait until I'm stateside and can use the forbidden goodness :)
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