IP Pork Dish #4: Pork Enchiladas (with homemade sauce)
We can’t forget my enchiladas! You might not believe me but we really try to use our meat sparingly, so these are really veggie and bean enchiladas topped with pork.
You will need (for 8 servings):
- Frozen enchilada sauce, discussed previously, thawed
- Pork (we use about ½ ounce per serving)
- 16 tortillas (I prefer corn)
- 3-4 cups of black beans, cooked (another Instant Pot wonder!)
- 3-4 zucchini, cooked
- Chili powder
- Pepperjack cheese, grated
- Enchilada pan (the store called it a lasagna pan, I think)
- Cilantro and scallions
1. Take a little less than half of the sauce and cover the bottom of the pan.
2. Mix the beans and cooked veg in a bowl and season with cumin and chili powder and salt, as needed.
3. Now. I used to roll my enchiladas. I am an idiot. By the time it bakes you can’t tell one from another, they are all squished together, and you might as well have made a casserole. Well, listen to me, and make an enchilada casserole. On the layer of sauce, cover with tortillas, probably 5-6, and cut to make an even layer.
4. Layer ½ the beans and veg over the tortillas.
5. Top with another 5-6 tortillas, evenly.
6. Layer the rest of the beans and veg.
7. Top with remaining tortillas to cover.
8. Mix the pork with the rest of the enchilada sauce and evenly spoon it over the top.
9. Cover everything with cheese.
10. Bake at 400 for at least 40 minutes, covered, and then broil on high for 5 minutes or so until the cheese is bubbly and brown.
These leftovers are great lunches, and by making a casserole it is really easy to slice evenly. Please wait until it is cool to slice it. When you serve it, nuke and top with herbage.